Carrot Halwa (known as Gajar ka Halwa). This dessert is slow-cooked to perfection, with grated carrots gently simmered in milk, kissed with cardamom, and finished with ghee and nuts. It’s celebratory, cozy, and wonderfully fragrant.
Wash, peel, and grate the carrots finely using a box grater or food processor. You should end up with around 5–6 cups of grated carrot.
In a large, heavy-bottomed pan or kadhai, combine the grated carrots and milk.
Bring to a boil over medium heat, then reduce to a simmer.
Cook, stirring frequently, until most of the milk has evaporated. This will take about 30–40 minutes.
Stir in the ghee and cardamom.
Add the sugar, then continue cooking for 10–15 more minutes, stirring constantly.
In a small pan, heat 1 tsp ghee and lightly toast the cashews, almonds, and raisins until golden and fragrant.
Stir into the halwa. Save a few for garnish, if desired.
Serve warm as is, or chill and serve later — it’s delightful either way.
Garnish with nuts, a pinch of saffron milk, or edible silver leaf for special occasions.
Traditionally served during Indian festivals like Diwali, Holi, and Eid, or family celebrations.
Serve with a scoop of vanilla ice cream for a fusion twist.
Pair with masala chai or strong black coffee to contrast the richness.
6 servings