Carrot Halwa Recipe – Authentic Indian Dessert with Saffron & Nuts

Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Authentic Indian Dessert with Saffron & Nuts

Hey everyone! If you’re looking for a dessert that screams “comfort” and “festive cheer,” you’ve come to the right place. This Carrot Halwa (Gajar ka Halwa) recipe is a family favorite, and honestly, it’s one I first attempted making for Diwali when I was still learning my way around the kitchen. It turned out a little…rustic, let’s say! But with a few tweaks over the years, it’s become a foolproof recipe I’m excited to share with you. It’s warm, subtly sweet, and packed with the goodness of carrots, nuts, and a hint of saffron.

Why You’ll Love This Recipe

This isn’t just any Carrot Halwa recipe. It’s a hug in a bowl! It’s relatively easy to make, even if you’re new to Indian desserts. Plus, the aroma that fills your kitchen while it simmers is absolutely divine. It’s perfect for special occasions, or honestly, just a cozy night in. You’ll love how the carrots soften and sweeten, melding beautifully with the rich ghee and fragrant spices.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 ¼ cups low fat milk (about 540ml)
• 1 cup grated carrot (about 125g)
• 4 tbsp sugar (about 50g)
• ½ tsp cardamom powder
• 1 pinch saffron
• 5-6 cashew nuts
• 5-6 almonds
• 10-12 raisins
• 2 tbsp ghee (about 30ml)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special.

• Ghee: Don’t skimp on the ghee! It really adds that authentic, rich flavor. If you’re not familiar, ghee is clarified butter and you can find it at most Indian grocery stores, or even make your own.
• Saffron: A little saffron goes a long way. It adds a beautiful color and a delicate floral aroma. Soak the saffron strands in a tablespoon of warm milk for about 10-15 minutes before adding it to the halwa – this helps release its color and flavor.
• Sweetness Levels: Sweetness is a personal preference, and it varies across India! Some regions prefer a very sweet halwa, while others like it more subtle. Feel free to adjust the sugar to your liking. I usually start with 4 tablespoons and taste as I go.
• Carrots: Red carrots are traditionally used, but orange carrots work perfectly well too! Just make sure they’re finely grated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan. Add the cashew nuts, almonds, and raisins. Toast them until they turn golden brown and fragrant. Be careful not to burn them! Once toasted, set them aside.
2. In the same pan, add the grated carrots. Sauté them for 5-6 minutes until they start to soften and become slightly tender. This step helps release their natural sweetness.
3. Now, pour in the milk and bring it to a simmer. Reduce the heat to low and let it simmer for 15-16 minutes, stirring occasionally to prevent sticking. You’ll notice the milk gradually thickening.
4. Add the sugar and continue simmering for another 10-12 minutes, stirring frequently. The mixture will thicken further and start to come away from the sides of the pan.
5. Finally, stir in the cardamom powder, saffron milk (the saffron soaked in milk), and the toasted nuts. Mix well and cook for another minute or two.
6. Serve warm or chilled. I personally love it warm with a dollop of cream!

Expert Tips

• Patience is key: Don’t rush the simmering process. Slow and steady is the way to go for a perfectly textured halwa.
• Stir, stir, stir: Regular stirring prevents the halwa from sticking to the bottom of the pan and ensures even cooking.
• Heavy-bottomed pan: Using a heavy-bottomed pan is crucial to prevent scorching.

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil or vegan butter, and use plant-based milk like almond or soy milk.
• Adjusting Sweetness: As mentioned before, adjust the sugar to your preference. You can also use jaggery (gur) for a more traditional, earthy sweetness.
• Spice Level: My friend, Priya, loves adding a tiny pinch of grated ginger to her halwa for a little warmth. It’s delicious!
• Festival Adaptations: This halwa is a staple during Diwali and Holi. During Diwali, I often add a sprinkle of edible silver leaf (varak) for a festive touch. For Holi, a vibrant sprinkle of pistachios looks beautiful.

Serving Suggestions

Carrot Halwa is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped pistachios or almonds.
• Serve with a scoop of vanilla ice cream for a decadent treat.
• Enjoy with a cup of masala chai – the perfect pairing!

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

Let’s answer some common questions:

• What type of milk is best for Carrot Halwa? Full-fat milk will give you the richest, creamiest halwa, but low-fat milk works just fine too.
• Can I make Carrot Halwa ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have melded.
• How do I prevent the Halwa from sticking to the pan? Use a heavy-bottomed pan and stir frequently, especially as the mixture thickens.
• What is the best way to store leftover Carrot Halwa? Store in an airtight container in the refrigerator.
• Can I use a different type of nut in this recipe? Absolutely! Pistachios, walnuts, or even pecans would be delicious additions.

Enjoy making this classic Indian dessert! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!