For a richer flavor, consider using ghee (clarified butter) instead of vegetable oil. Adjust the amount of sugar to your preference. To enhance the nutty flavor, toast the almonds and pistachios lightly in a dry pan before adding them to the halwa. Carrot Halwa can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently before serving.
Carrot Halwa
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS7
Embrace the warmth of Carrot Halwa, a luscious South Asian dessert where the humble carrot transforms into a sweet, aromatic indulgence. Simmered in milk with the delicate spice of cardamom, this pudding is a comforting treat, perfect for festive occasions or a cozy evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol16 mg
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Fiber4 g
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Protein7 g
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Saturated Fat4 g
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Sodium142 mg
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Sugar29 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large, heavy-bottomed Dutch oven (6- to 8-qt), combine the shredded carrots, whole milk, and sugar. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking. (5 minutes)
02
Step
1 hrs
Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until most of the liquid has evaporated and the mixture begins to thicken. This process can take up to an hour, so be patient and keep a close eye on it. (60 minutes)
03
Step
5 mins
While the carrots are simmering, prepare the cardamom. If using pods, gently crush them using a mortar and pestle or a rolling pin to release the seeds. Discard the outer shells and coarsely crush the seeds. (If using ground cardamom, simply set aside.) (5 minutes)
04
Step
1 mins
In a large skillet, heat the vegetable oil over medium-high heat. Add half of the crushed cardamom seeds (or half the ground cardamom) and cook until fragrant, about 30 seconds. Be careful not to burn the spices. (1 minute)
05
Step
15 mins
Add the carrot mixture to the skillet and cook, stirring constantly, until the halwa becomes thick and jammy, and the oil begins to separate from the mixture. This will take about 15 minutes. (15 minutes)
06
Step
2 mins
Remove the skillet from the heat and stir in the remaining cardamom. (2 minutes)
07
Step
1 mins
Just before serving, sprinkle the Carrot Halwa with toasted slivered almonds and salted pistachios. (1 minute)
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Ressie Mueller
Jul 1, 2025This recipe is a keeper! My family devoured it.
Ruthie Botsford
Jul 1, 2025I added a bit of saffron and it turned out amazing!
Maggie Kreiger
Jul 1, 2025I found that it took a bit longer for the milk to evaporate, but it was worth the wait!
Torrey Boehm
Jul 1, 2025The instructions were easy to follow, even for a beginner like me.
Arianna Senger
Jul 1, 2025Used ghee instead of oil and it gave it such a wonderful flavor!