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Carrot Halwa

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

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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. 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. 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. 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. 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. 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. 6

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

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Questions

What should Carrot Halwa look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the milk is almost fully absorbed and the mixture thickens. Step 4: cook until the liquid re-absorbs and the halwa thickens again.

Is toasting the nuts or seeds for Carrot Halwa necessary?

Step 1 reads: "Add 1/4 cup roughly chopped cashews and toast, stirring, until golden, about 2 minutes." It is quick and it shows. Step 1 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

Is there a substitute for ricotta in Carrot Halwa?

The entry for Carrot Halwa calls for 1/2 cup khoya (dried whole milk solid) or full-fat ricotta. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

Can I make Carrot Halwa dairy-free?

Yes. The dairy in Carrot Halwa 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.

Does Carrot Halwa contain tree nuts?

Yes: 1/4 cup cashews, roughly chopped. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Carrot Halwa?

One serving (the recipe makes 6) is about 340 calories, with 9 g protein, 55 g carbohydrate and 19 g fat, plus 5 g fiber and 197 mg sodium. The figures are estimates computed from the ingredient list.

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