Carrot Halwa

Name: Carrot Halwa
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 lbs carrots, grated; 4 cups whole milk; 4 tbsp ghee (or unsalted butter); 1/2 cup granulated sugar; 1/2 tsp ground cardamom; 1/4 cup cashews, roughly chopped; 1/4 cup golden raisins; 1/2 cup khoya (dried whole milk solid) or full-fat ricotta

A beloved North Indian dessert of grated carrots slow-cooked in milk until thick and creamy, then enriched with ghee, sugar, and cardamom. Garnish with toasted nuts and a sprinkle of silver leaf for celebrations.

65 minMediumServes 6340 cal/serving

IndianDessertStovetopVegetarianHigh FiberHalal-friendlyGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 lbs carrots, grated
4 cups whole milk
4 tbsp ghee (or unsalted butter)
1/2 cup granulated sugar
1/2 tsp ground cardamom
1/4 cup cashews, roughly chopped
1/4 cup golden raisins
1/2 cup khoya (dried whole milk solid) or full-fat ricotta

Instructions

1

Heat half the 4 tbsp ghee (or unsalted butter) in a wide heavy-bottomed pot over medium heat. Add 1/4 cup roughly chopped cashews and toast, stirring, until golden, about 2 minutes. Add 1/4 cup golden raisins and stir for 30 seconds until they plump. Remove with a slotted spoon and set aside.
2

Add 2 lbs grated carrots to the same pot and cook over medium heat, stirring frequently, for 8 minutes until the carrots soften and their raw smell is gone.
3

Pour in 4 cups whole milk and bring to a boil. Reduce heat to medium-low and cook, stirring every few minutes, until the milk is almost fully absorbed and the mixture thickens, about 35-40 minutes.
4

Add 1/2 cup granulated sugar and stir well. The mixture will loosen; continue cooking and stirring until the liquid re-absorbs and the halwa thickens again, about 5 more minutes.
5

Stir in 1/2 cup khoya (dried whole milk solid) or full-fat ricotta, 1/2 tsp ground cardamom, and the remaining ghee (or unsalted butter). Cook for 3 minutes, stirring constantly, until glossy and pulling away from the sides of the pot.
6

Fold in the reserved cashews and golden raisins. Serve warm or at room temperature.

Questions

Can I make Carrot Halwa dairy-free?

Yes. The dairy in this entry is 4 cups whole milk, 4 tbsp ghee (or unsalted butter), 1/2 cup khoya (dried whole milk solid) or full-fat ricotta. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Carrot Halwa ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Carrot Halwa?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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