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Carrot Halwa

Carrot halwa is a traditional Indian dessert made with grated carrots, milk, sugar, ghee (clarified butter), and cardamom. It is a popular sweet dish, especially during festivals and special occasions. Serve the carrot halwa warm or chilled, garnished with some more chopped nuts on top. It can be enjoyed as it is or with a scoop of vanilla ice cream. Carrot halwa is a delicious and satisfying dessert that is loved by people of all ages.

Carrot Halwa

Recipe by S Kamala
Recipe rating: N/A
Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Carrot halwa is a beloved Indian dessert consumed especially during festivals and special occasions. It’s made with grated carrots, milk, sugar, ghee, and cardamom, and can be served warm, chilled, or accompanied by ice cream.


  • Carrot – 6

  • Milk – 2 cups

  • Sugar – 1 cup

  • Khoya – ½ cup

  • Ghee – 3 tablespoons

  • Cashew Nuts – 10

  • Raisin – 10

  • Cardamom – 6 (powdered)


  • Method 1
  • Peel and grate the carrot. Place the grated carrot in a pressure cooker along with milk. Cook on high heat until you hear two whistles.
  • Once it cools down, open the cooker and transfer the mixture to a stove set at medium heat. Add sugar and khoya to the carrot-milk mix, stirring constantly until the mixture thickens.
  • Incorporate the ghee, continuing to stir until the halwa begins to separate from the sides of the vessel.
  • Finish by adding cardamom powder and a mixture of fried cashew nuts and raisins. Stir well to combine.
  • Method 2
  • Peel and grate the carrot, placing it in a microwave-safe dish. Add milk and microwave uncovered for 15 minutes. Note: Pause the microwave every 5 minutes to stir the mixture.
  • Add sugar and khoya to the dish, mixing well. Continue to microwave uncovered for an additional 10 minutes.
  • Stir in ghee and cardamom powder, and microwave for another 5 to 7 minutes.
  • In a separate pan, fry cashew nuts and raisins in a teaspoon of ghee. Add this to the carrot mixture, mixing well before serving.
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