Who doesn’t enjoy a warm bowl of Carrot Halwa? I especially like preparing it with milk and ghee because they give the halwa a rich flavor and soft, creamy texture.
This is the version I prepared for Tamil New Year in 2009. Grated carrots are cooked with milk, finished slowly with ghee and sugar, and flavored with cardamom, cashews, and optional raisins.
Carrot Halwa with Milk
Recipe Details
Dessert / Sweet
Indian
Sashi
10 minutes
35–40 minutes
45–50 minutes
2
If serving the halwa chilled, allow an additional 30 minutes or more for refrigeration.
Ingredients
- Carrots – 10
- Milk – 1 cup
- Ghee – 1/2 cup, divided
- Sugar – 3/4 cup
- Orange food color – 1/4 tsp (optional)
- Cardamom powder – 1/4 tsp
- Cashews – 5
- Raisins – 5 (optional)
Preparation
- Peel the carrots and grate them.
- Heat about 1 teaspoon of the measured ghee in a small pan.
- Add the cashews and fry until lightly golden. Remove and keep aside.
- If using raisins, add them to the same ghee and fry briefly, just until they puff slightly. Remove immediately so they do not burn.
- Add the grated carrots and milk to a pressure cooker.
- Pressure cook for about 2–3 whistles, or until the carrots are soft.
- Allow the pressure to release naturally before opening the cooker.
- Do not drain any milk remaining with the cooked carrots.
Cooking Instructions
- Add the remaining ghee to a heavy-bottomed pan over medium-low heat.
- Add the cooked carrots along with any milk remaining in the pressure cooker.
- Add the optional orange food color and mix well.
- Cook, stirring frequently, until most of the milk has evaporated and the carrot mixture becomes thick.
- Add the sugar and mix well. The mixture will become looser as the sugar dissolves.
- Continue cooking over medium-low heat, stirring frequently, until the halwa thickens again and begins to leave the sides of the pan.
- Add the cardamom powder, fried cashews, and optional raisins.
- Mix well and cook for another 2–3 minutes.
- Remove from the heat and allow the halwa to cool briefly before serving warm, or refrigerate and serve chilled.
Tips
Milk: Cooking the carrots with milk gives the halwa a richer flavor and creamier texture.
Ghee: The original recipe uses 1/2 cup ghee for a rich halwa. Add it gradually while cooking if you prefer to control the richness.
Sugar: After adding sugar, the halwa will become slightly loose again. Continue cooking until it thickens to the desired consistency.
Food Color: Orange food color is optional. Carrots naturally give the halwa plenty of color on their own.
Carrot Texture: If you do not have a grater, the carrots can be pulsed briefly in a blender to a coarse texture. Avoid turning them into a smooth puree.
Nuts: Cashews, raisins, or other preferred nuts can be added according to taste.
Serving Suggestion
Serve Carrot Halwa warm on its own, or chill it before serving. It also tastes wonderful slightly warm with a small scoop of vanilla ice cream.
Recipe Note: I prepared this dessert for Tamil New Year 2009.
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