Who doesn’t like carrot halwa. I prefer cooking it in milk, ghee. It tastes heavenly and rich.

Carrot Halwa

Carrot Halwa with Milk
Prep time
Cook time
Total time
Serves: 2
  • Carrot - 10 nos
  • Milk - 1 cup
  • Ghee - ½ cup
  • Sugar - ¾ cup
  • Orange Food Color - ¼ tsp
  • Cardamom Powder - ¼ tsp
  • Cashew nuts - 5 nos
  • Raisins - 5 nos ( Optional)
  1. Peel carrot skin and grate it. Fry cashew until it's golden brown in a tsp of ghee. Fry raisin in the same ghee for less than 30 sec. Raisin tastes bitter if it's over fried or burnt. Pressure cook the grated carrot with milk for 2 or 3 whistles. After the pressure is released from the cooker, open the lid. There will be still some milk left in the cooked carrot, don't drain it.
  1. In a pan add ghee, add the cooked carrot & the remaining milk and orange food color. Allow it to cook till all the milk is evaporated and the mixture becomes thick. Add sugar at this stage and mix well till the halwa consistency is achieved.
  2. Add cardamom powder, cashew and raisin. Allow it to cook down for 5 min and serve in low heat or keep it in fridge for 30 and serve cold.
  1. Adding milk while cooking adds richness to Halwa. Skip milk if you don't like.
  2. If you want it more sweet add more sugar.
  3. If you don't have a grater, grind carrot to coarse paste in a blender.
  4. Add nuts per taste.

(*) Prepared this dessert for Tamil New Year 2009.