Everyday Kitchen

Indian · Desserts

Carrot Halwa

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Reduce grated carrots and milk slowly. Add sugar and ghee after most of the milk has evaporated.

Prep
10 min
Cook
60 min
Total
70 min
Servings
6
Difficulty
Easy
Cuisine
Indian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of carrot halwa
Representative carrot halwa with chopped nuts. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Wide heavy saucepan; grater; wooden spoon; knife; board.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 1 min

  1. Peel 650 g carrots.
  2. Grate the carrots coarsely.
  3. Chop 10 whole cashews and 10 whole almonds.

Reduce the milk · About 45 min

  1. Put the grated carrots and 960 ml whole milk in the saucepan.
  2. Bring the milk to a gentle simmer over medium heat.
  3. Reduce the heat to medium-low.
  4. Cook for 35–45 minutes, stirring from the bottom every 3 minutes.

    Check: The carrots should soften and most of the milk should evaporate.

Finish the halwa · About 15 min

  1. Add 4 tbsp ghee and 180 g sugar.
  2. Cook for 10–15 minutes, stirring frequently.

    Check: The sugar will release moisture; the mixture should become thick again.

  3. Add ½ tsp ground cardamom, the chopped nuts and 2 tbsp raisins.
  4. Stir for 2 minutes.

    Check: The halwa should be moist, without liquid pooling at the edges.

  5. Turn off the heat.
  6. Serve warm.

Tips

    Substitutions

    • Use unsweetened coconut milk as an adaptation.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

    Make ahead

    • Grate carrots one day ahead and refrigerate.

    FAQ

    Why is halwa wet?

    Continue gentle cooking until excess milk evaporates.

    Can I use finely grated carrot?

    Yes, but it softens faster; check texture early.

    How should I store carrot halwa?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Dassana Amit: Gajar Ka Halwa (Traditional Carrot Halwa Recipe).

    Optional saffron omitted.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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