Carrot Halwa Recipe


Instead of using khoya, i have cooked the carrots in milk, to bring about the same creamy taste and texture, yet save on the time taken to make the khoya. Voila, gajar ka halwa is ready in minutes.


2 and ½ cups grated organic carrots or gajar
2 and ½ cups almond milk or regular dairy milk
8 tbsp organic unrefined cane sugar or regular sugar ( add more or less as required)
¼ or ? cup almond paste or evaporated milk/khoya (optional)
5-6 cardamom, powdered or crushed
8-10 unsalted whole or chopped cashews
7-8 unsalted pistachois – sliced or chopped
12-15 golden raisins
a pinch of saffron (optional)
2 or 2/12 tbsp neutral flavored oil (sunflower oil) or ghee


wash, peel and grate the carrots (gajar).

mix the almond milk or regular dairy milk and grated carrot together in a pan.

keep on fire and allow the mixture to simmer.

continue to simmer and cook stirring in between.

after 15-20 minutes add cardamom powder and stir.

when the mixture has started thickening, add sugar & oil/ghee.

stir and continue to cook.

when the mixture has almost dried, add the almond paste and dry fruits.

stir and cook further for 2-3 minutes.

serve carrot halwa hot or warm.

the carrot halwa can be also refrigerated and served cold.

carrot halwa stays good in the refrigerator for 3-4 days.

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