Last Updated on 3 months by Neha Deshmukh

Carrot Halwa Recipe – Pistachio & Coconut Milk Indian Dessert

Introduction

Oh, halwa. Just the word conjures up warm, cozy feelings, 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 huge hit! It’s surprisingly easy to make, especially with this recipe, and the combination of sweet carrots, fragrant cardamom, creamy coconut milk, and crunchy pistachios is just divine. You’ll love how comforting and flavorful this dessert is.

Why You’ll Love This Recipe

This isn’t your grandma’s halwa (unless your grandma used coconut milk and pistachios, that is!). It’s a slightly lighter take on the traditional recipe, using full-fat coconut milk for richness without being too heavy. Plus, the pistachios add a lovely texture and subtle nutty flavor. It’s perfect for a special occasion, or just a sweet treat when you’re craving something comforting. And it’s easier than you think!

Ingredients

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

• 2 tablespoons ghee (about 30ml)
• 1 tablespoon pistachios (about 15g), roughly chopped
• 2.5 cups grated carrots (about 300g)
• 13.5 ounces full-fat unsweetened coconut milk (about 400ml)
• 0.5 – 1 teaspoon cardamom powder (about 2-5g)
• 2 tablespoons honey (about 30ml)

Ingredient Notes

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

Ghee: Types and Quality

Ghee is clarified butter, and it’s essential for that authentic Indian flavor. You can use store-bought or homemade. I prefer a good quality ghee – the aroma really shines through.

Pistachios: Regional Variations & Uses

Pistachios add a beautiful color and crunch. You can use shelled, unsalted pistachios. In some regions of India, almonds or cashews are also used – feel free to experiment!

Carrots: Choosing the Best Variety

For halwa, you want sweet, juicy carrots. Red carrots are traditionally used in India, but orange carrots work perfectly well too. Just make sure they’re fresh and firm.

Coconut Milk: Full-Fat vs. Light & Flavor Profile

Full-fat coconut milk is key here. It gives the halwa that lovely creamy texture. Light coconut milk will work in a pinch, but it won’t be as rich. Look for a brand with a good coconut flavor.

Cardamom: The Queen of Spices – Fresh vs. Ground

Cardamom is a must-have in Indian desserts! I prefer using ground cardamom for convenience, but if you have fresh cardamom pods, even better. Just crack them open and grind the seeds yourself for the most intense flavor.

Honey: Alternatives & Flavor Impact

Honey adds a lovely floral sweetness. You can substitute with maple syrup or even sugar (about ¼ cup), but the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the ghee in a heavy-bottomed pan over low-medium heat. Add the chopped pistachios and stir until they’re lightly golden and coated in ghee. This takes just a minute or two. Remove from the pan and set aside – these are for garnish later, or you can enjoy them as a snack!
2. Now, add the grated carrots to the same pan and sauté them in the ghee for about 10 minutes. Stir frequently to prevent sticking. You want the carrots to soften and release their natural sweetness.
3. Pour in the coconut milk and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 20 minutes, stirring often. This is where patience comes in! The mixture will gradually thicken.
4. Stir in the cardamom powder and honey. Continue to cook, stirring constantly, until the liquid has evaporated and the mixture has thickened to a halwa-like consistency. This usually takes another 5-10 minutes.
5. For halwa: Serve warm, garnished with the reserved pistachios. For mithai: Spread the mixture onto a greased plate, garnish with pistachios, and refrigerate for at least 2 hours to set. Then, cut into squares.

Expert Tips

• Don’t rush the sautéing process. Softening the carrots properly is crucial for a good texture.
• Stir, stir, stir! This prevents sticking and ensures even cooking.
• Adjust the sweetness to your liking. Add more or less honey depending on how sweet you prefer your halwa.

Variations

• Vegan Carrot Halwa: Substitute the ghee with coconut oil and the honey with maple syrup or agave nectar.
• Gluten-Free Carrot Halwa: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add a pinch of nutmeg or a tiny bit of saffron for a different flavor profile. My friend loves adding a dash of ginger!
• Festival Adaptations (Holi, Diwali): This halwa is perfect for any Indian festival. During Diwali, I like to add a few strands of saffron for a festive touch.

Halwa vs. Mithai – Understanding the Difference

You might be wondering, what’s the difference between halwa and mithai? Both are Indian sweets, but halwa is generally a pudding-like consistency, cooked until thickened. Mithai, on the other hand, is often a more solid, fudge-like sweet, often made with khoya (milk solids). This recipe can be made as either – serve warm for halwa, or chill and cut into squares for mithai!

Serving Suggestions

This Carrot Halwa is delicious on its own, but you can also serve it with:

• A scoop of vanilla ice cream
• A sprinkle of chopped nuts
• A dollop of yogurt (for a slightly tangy contrast)

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving. Mithai (the set version) will keep for a bit longer, up to a week.

FAQs

What type of carrots are best for halwa?

Red carrots are traditional, but orange carrots work great too! Just make sure they’re sweet and firm.

Can I use a different sweetener instead of honey?

Yes, you can! Maple syrup or sugar are good substitutes.

How do I prevent the halwa from sticking to the pan?

Use a heavy-bottomed pan and stir frequently. Ghee also helps prevent sticking.

Can this halwa be made ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat gently.

What is the best way to garnish carrot halwa?

Chopped pistachios are classic, but you can also use almonds, cashews, or a sprinkle of saffron.

Is it possible to make this recipe with almond milk?

You can try it, but the flavor and texture won’t be quite the same as with full-fat coconut milk. It will be less rich and creamy.