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Carrot halwa recipe
By : Sify Bawarchi
Category : Vegetables, India series, Sweets and cakes
Servings : 5
Time Taken : 15-30 mins
Rating :
Whoever said carrots were the most dreaded vegetable? Well, this veggie holds a number of health benefits. It`s loaded in Vitamin-A; hence - good for eyesight. Carrot pudding, or halwa as it is known in India, is a dessert for a special occasion. Indeed it`s extremely rich and any fat free version of the dessert would just be sub-standard; hence the dish comes with the warning that it is not for the calorie conscious. So, you could either stay away from this extremely rich and mouth-watering sweet or simply devour it and run a few miles.


  1. Clean the carrot well, scraping off the outer skin thereby removing the thread or dirt.
  2. Grate the carrots and keep aside.
  3. Boil the milk and let it simmer till it thickens.

Method 1:

  1. You could add the carrot and milk in a pressure cooker along with sugar, crushed cardamom, ghee (half) and cook till tender and reduced.
  2. Once reduced, take a wok and remaining ghee and add the reduced mixture and stir well.
  3. After stirring add the khoya and mix well again till it is well incorporated in the reduced carrot.
  4. Let it simmer for another 10 minutes till its shiny, glossy. sticky and begins to leave the sides of the pan.
  5. Your carrot halwa is ready

Method 2:

  1. You could use the conventional and laborious yet worthwhile method of slow cooking the entire ingredient in a heavy bottom wok.
  2. In a heavy bottom wok add the oil and ghee followed by the crushed cardamoms.
  3. Once you get the aroma add the grated carrot and stir well, adding the pinch of salt too.
  4. After 2-3 minutes of stirring reduce the flame bringing down the temperature to prevent curdling of milk .
  5. Add the boiled milk.
  6. Occasionally keep stirring the entire mixture to avoid burning at the bottom of the pan.
  7. Leave the ladle inside the wok to prevent the mixture from boiling over.
  8. Add sugar and keep stirring continuously till completely dissolved.
  9. Slow cook the entire mixture till the milk is completely absorbed or reduced.
  10. Add a blob of butter and khoya, mix well.
  11. Once the carrot mixture reduces completely to a thick consistency and begins to leave the sides of the pan with a thin layer of ghee forming on top, your halwa is ready.
  12. You could fry the garnish ingredients and top the halwa or sprinkle it as it is.

1) You could make this dessert in a microwave too but the results may vary slightly.
2) If you are diabetic, you could replace the sugar with sweeteners recommended for diabetes.
3) If you do not have khoya, you could use condensed milk. Please be mindful, condensed milk does not act as a substitute for khoya. Though a by-product of milk, both are stand alone ingredients imparting different taste altogether.

2 kgs - carrot
2 litres - milk (full fat)
250 gms - khoya
350 gms - sugar
5-6 - cardamom, crushed
100 gms - ghee/butter
1 tbsp - oil

Salt, a pinch

6-7 - pistachio, chopped
6-7 - almonds, slivered
6-7 - cashew nuts, chopped (optional)

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