Authentic Carrot Halwa Recipe – Ghee Roasted Nuts & Cardamom

Last Updated on 3 months by Neha Deshmukh

Authentic Carrot Halwa Recipe – Ghee Roasted Nuts & Cardamom

Introduction

Oh, halwa. Just the word conjures up warm memories, doesn’t it? This Carrot Halwa (Gajar ka Halwa) is a classic Indian dessert, and honestly, it’s one of my absolute favorites. I first made this for Diwali a few years ago, and it was a hit. It’s a little bit of work, but trust me, the rich, sweet, and slightly spiced flavor is worth every minute. It’s perfect for celebrations, or just a cozy night in. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any Carrot Halwa recipe. We’re taking the time to really develop the flavors, roasting the nuts in ghee for that incredible aroma, and using freshly ground cardamom. It’s a truly authentic experience, and the result is a halwa that’s unbelievably delicious. Plus, I’ll share all my tips and tricks to make sure yours turns out perfectly!

Ingredients

Here’s what you’ll need to make this dreamy Carrot Halwa:

• 1 kg red carrots
• 1 liter whole milk
• 1 cup granulated white sugar
• 2 tablespoons ghee
• 4-5 cardamom pods
• To taste cashews
• To taste almonds
• To taste golden raisins

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Red Carrots: Choosing the Right Variety
Red carrots are traditionally used for halwa because of their sweetness and color. However, you can use orange carrots too – the flavor will be slightly different, but still delicious! About 900g – 1kg of carrots will yield around 600-700g of grated carrot, which is what we need.

Whole Milk: Full Fat vs. Toned Milk
Full-fat milk (around 3.25% fat) is highly recommended. It gives the halwa a richer, creamier texture. You can use toned milk if you prefer, but the halwa won’t be quite as decadent.

Ghee: The Importance of Quality Ghee
Ghee is clarified butter, and it’s essential for that authentic Indian flavor. Use a good quality ghee – the flavor really shines through. You can find it at most Indian grocery stores. About 30ml of ghee is needed.

Cardamom: Freshly Ground vs. Store-Bought Powder
Freshly ground cardamom is always best. The aroma is so much more vibrant! If you don’t have whole pods, store-bought powder will work in a pinch, but try to find a good quality one.

Nuts & Raisins: Regional Variations & Substitutions
Cashews, almonds, and raisins are classic, but feel free to experiment! Pistachios are a lovely addition, and some people even add a touch of coconut. My grandmother always used a mix of walnuts and pecans – it was her special touch!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and grate the carrots using a hand grater with medium-sized holes. Don’t worry if the pieces aren’t perfectly uniform.
2. In a large, heavy-bottomed pan, bring the milk to a boil. Then, reduce the heat and simmer until the milk has reduced by about half. This takes patience, but it’s crucial for developing the flavor.
3. Add the grated carrots to the reduced milk and cook on medium-low heat, stirring occasionally. Keep stirring to prevent sticking! Cook until the milk is fully absorbed by the carrots.
4. Now, add the sugar and continue to cook, stirring constantly, until the mixture thickens and the sugar dissolves completely. This will take another 10-15 minutes.
5. While the carrot mixture is cooking, heat the ghee in a separate small pan. Lightly roast the cashews, almonds, and raisins until they are golden brown and fragrant. Be careful not to burn them!
6. Grind the cardamom pods into a fine powder using a mortar and pestle (or a spice grinder). Add the cardamom powder and the roasted nuts to the carrot mixture.
7. Stir everything well and cook for another 5-10 minutes on low heat. This allows the flavors to meld together beautifully. Serve warm, with an optional drizzle of ghee on top.

Expert Tips

• Patience is key! Don’t rush the process of reducing the milk.
• Stir, stir, stir! Seriously, constant stirring prevents sticking and ensures even cooking.
• Heavy-bottomed pan: This is a must to prevent scorching.
• Don’t overcrowd the pan when roasting nuts: Roast in batches if necessary.

Variations

Want to switch things up? Here are a few ideas:

Vegan Carrot Halwa
Substitute the whole milk with plant-based milk (like almond or cashew milk) and the ghee with vegan butter or coconut oil.

Gluten-Free Carrot Halwa
This recipe is naturally gluten-free! Just double-check that your ghee and any added ingredients are certified gluten-free if you have a severe allergy.

Adjusting the Sweetness Level
I like my halwa on the sweeter side, but you can easily adjust the amount of sugar to your liking. Start with ¾ cup and add more if needed.

Festival Adaptations (Holi, Diwali)
For Diwali, I like to add a pinch of saffron to the milk for a beautiful color and aroma. During Holi, a sprinkle of edible silver leaf (vark) makes it extra festive!

Serving Suggestions

Carrot Halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of yogurt. A sprinkle of chopped pistachios adds a nice touch.

Storage Instructions

Leftover Carrot Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of carrots are best for halwa?
Red carrots are traditional, but orange carrots work well too!

Can I use condensed milk instead of whole milk?
You can, but it will change the flavor and texture. The halwa will be much sweeter and less creamy. I recommend sticking with whole milk for the best results.

How do I prevent the halwa from sticking to the bottom of the pan?
Constant stirring and a heavy-bottomed pan are your best friends!

Can I make this halwa ahead of time?
Yes, you can make it a day or two in advance. Just store it in the refrigerator and reheat before serving.

What is the best way to store leftover carrot halwa?
In an airtight container in the refrigerator for up to 3-4 days.

How can I adjust the texture of the halwa (more or less creamy)?
For a creamier halwa, use full-fat milk and cook it down for a longer time. For a less creamy halwa, use toned milk or reduce the cooking time slightly.