Indian Carrot Halwa with Cardamom
Carrot Halwa
A classic Indian carrot halwa made by slowly cooking grated carrots with milk, sugar, ghee, cardamom, raisins, and toasted nuts until rich and glossy.
Carrot halwa, also called gajar ka halwa, is a slow-cooked North Indian dessert that turns everyday carrots into something deeply aromatic and festive. The carrots soften in milk until the mixture thickens, then ghee, sugar, cardamom, raisins, and nuts bring it into a rich, spoonable pudding with a glossy finish.
The key is patience rather than complicated technique. Wide cookware helps the milk reduce evenly, while frequent stirring keeps the natural sugars from catching on the bottom. Freshly grated carrots give the halwa better texture than pre-shredded carrots, which are usually too dry and coarse.
Serve carrot halwa warm for the most comforting texture, or let it cool slightly so it sets into a thicker dessert. It is often finished with almonds and pistachios, but cashews work well too, especially when lightly fried in ghee before they go on top.
This version keeps the ingredient list traditional and practical for a home kitchen. The sweetness is balanced enough for serving after a meal, and the cardamom stays fragrant without overwhelming the carrots and dairy.
Nutrition (per serving)
Directions
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1
Warm 1 tablespoon of the ghee in a wide heavy skillet or saucepan over medium heat.
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2
Add the almonds and pistachios and cook for 1 to 2 minutes, stirring often, until fragrant and lightly toasted; transfer them to a small plate.
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3
Add the remaining ghee and the grated carrots to the pan, then cook for 6 to 8 minutes until the carrots soften slightly and turn glossy.
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4
Pour in the milk and add the salt, then bring the mixture to a steady simmer over medium-high heat.
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5
Reduce the heat to medium and cook for 30 to 35 minutes, stirring often, until most of the milk has reduced and the carrots are tender.
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6
Stir in the sugar, crushed cardamom seeds, and raisins; continue cooking for 12 to 15 minutes until the halwa thickens and pulls gently from the sides of the pan.
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7
Fold in half of the toasted nuts and cook for 1 minute more so the flavors settle together.
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8
Spoon the halwa into bowls while warm and garnish with the remaining toasted nuts before serving.
Ingredients
- Carrots, peeled and finely grated:1 1/2 lb
- Whole milk:4 cups
- Granulated sugar:2/3 cup
- Ghee:1/4 cup
- Green cardamom pods, seeds crushed:6
- Golden raisins:1/4 cup
- Sliced almonds:1/4 cup
- Chopped pistachios:2 tbsp
- Fine salt:1 pinch
Tips & Notes
- Use the small holes of a box grater or a food processor shredding disk for carrots that cook evenly.
- If the halwa starts sticking before the milk has reduced, lower the heat and stir with a flat-edged spatula.
- For a richer dessert, replace 1/2 cup of the milk with evaporated milk.
- Carrot halwa keeps well in the refrigerator for up to 4 days; reheat gently with a splash of milk.
