Carrot Halwa

By Abhirami Menon

Oct, 12th


6 persons
Cook Time
1 hr
5 - 7


  • 4 to 4.5 cups, Medium-sized, juicy grated carrots
  • 4 cups, Whole milk
  • 4 tbsp, Ghee
  • 10 to 12 tbsp, Regular white sugar
  • 3/4 tsp, Cardamom powder
  • 10 to 12 of each, Nuts like cashews and almonds
  • 2 tbsp, Golden raisins (optional)


  • Rinse, peel and grate the carrots using a hand-held grater or a food processor.
  • Add the grated carrots to a deep, thick-bottomed pan.
  • Add milk to the grated carrots in the pan.
  • On a low to medium flame, bring the whole mixture of grated carrots and milk to a boil and then simmer.
  • As the mixture is simmering on low flame, keep stirring in between (stirring at regular intervals is key to cooking this dish).
  • The grated carrots will cook in the milk and the milk will start to reduce as you keep stirring.
  • When three-fourth of the milk has reduced, add the ghee, sugar and cardamom powder.
  • Stir well on a low flame so that all the ingredients are mixed together and continue to simmer.
  • Keep stirring the halwa in between (like I said previously, stirring is very important to get the right consistency!).
  • Meanwhile, roast the cashews, almonds and golden raisins in some ghee while the halwa is cooking.
  • Add the roasted nuts and raisins to the halwa.
  • Simmer the halwa till all the milk has evaporated and once it has, switch off the stove.


1. The recipe can be halved, doubled or tripled. 2. The amount of sugar added can vary depending on how much sweetness you prefer. 3. Do not miss out on adding the cardamom powder as it gives the halwa a rather distinctive taste. 4. You can add either cashews or almonds or both - they give the crunchiness to the halwa. 5. Golden raisins are optional - I haven't added them as I prefer my halwa without raisins. 6. Lastly, serve the carrot halwa warm with a scoop of vanilla ice cream.