Carrot Halwa - Gajar Ka Halwa

Recipe from What's For Lunch, Honey? 


750g sweet carrots - grated
750g milk
1 cinnamon stick
4 tablespoons Ghee (clarified butter) - you can also substitute this with a neutral falvored oil
3 tablespoons khoya - substitute with ricotta cheese
60g sugar
30g almonds - without skins and coarsely chopped
30g cashews - coarsely chopped
15g unsalted pistachios - finely chopped
60g sweet raisins
8 cardamom capsules - finely crushed - as an alternative use 1/2 teaspoon cardamom powder


In a large heavy pot add the grated carrots, milk and cinnamon stick and bring to a boil. Uncovered, cook for approx. 20 - 25 minutes or until the mixture has slightly thickened and the milk has integrated into the carrots. Stir the mixture frequently to avoid it sticking to the pot.

You do not want a gooey-mushy consistency but rather a light and fluffy one, so make sure that the grated carrots do not turn into a mushy mixture, by taking the mixture off the heat when it has reached the desired texture and when the carrots are cooked. If there is still any excess milk in the pot, drain it.

Stir in the khoya or ricotta cheese and set aside. In a non-stick frying pan heat up the ghee (or oil), then add the carrot mixture. Add the sugar and stir constantly to dissolve. On a high heat sauté for 3-5 minutes until the carrots glisten and start to turn a wonderful golden color.

Add the cardamom (or cardamom powder), nuts and raisins and sauté for a further 3 minutes. Make sure you mix the ingredients often so that they are nicely infused with each other and to avoid it sticking to the pan.

Serve this warm or cold. I personally like it slightly warm as the flavors and aroma of this exquisite dessert stand out more when warm.