Carrot Halwa

Carrots used to be seasonal vegetables a decade ago. You could get it only in winters and that added more charm to this dessert. Buying carrots by the truckload used to portend a festive occasion although grating so many carrots was always a chore. But once the halwa was prepared, it was always cherished by everyone in the family. Mom used to keep it in a container on the dining table ready for her ever hungry brood when they come home for holidays. It was always something to be looked forward to. But now that carrots are available round the year, you might think that this dish has lost its charm. No sir you are wrong. Ask anyone if they would like a spoon full of sumptuous carrot halwa and you will never hear a ‘no’. So here is the recipe for this ever green dish.

Preparation time – 1 hour

Servings – 10 people


1 kg Carrots

1 kg Milk

200 gms Sugar

A handful of cashewnuts (kaju)

A handful of almonds (badam)

A handful of raisins (kishmish)

A handful of pistachios (pista)

A handful of chironji

Grate the carrots. Boil the milk and then add the grated carrots to it. Let it simmer while stirring it frequently. One the milk dries up, add sugar and mix well. Chop almonds, cashewnuts and pistachios and mix with the carrot halwa along with raisins and chironji.

Also, you can add 200 gms khoya (mawa) to the carrot halwa when the milk dries up to make it richer. The nuts are optional. You can make the halwa plain and simple without them also.


Tip: The carrot halwa keeps good if refrigerated. Heat it before serving for best results.

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