Carrot Halwa Recipe – Authentic Indian Ghee & Cashew Dessert

Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Authentic Indian Ghee & Cashew Dessert

Hey everyone! If you’re craving a taste of India, you have to try this Carrot Halwa. It’s a classic dessert, especially popular during festive seasons, and honestly, it’s pure comfort in a bowl. I remember the first time I made this – it was for Diwali, and the aroma filled the entire house! It’s surprisingly easy to make, and the result is a rich, sweet, and utterly delicious treat. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any Carrot Halwa recipe. It’s the one my family has been making for generations. It’s packed with flavour from the ghee and cardamom, and the cashews add a lovely crunch. Plus, using a pressure cooker makes it super quick and easy – no more hours spent stirring! You’ll love how simple it is to create such a decadent dessert.

Ingredients

Here’s what you’ll need to make this magical halwa:

• 2 cups grated carrots (about 250g)
• 1/3 cup milk (about 80ml)
• 1/2 cup sugar (about 100g)
• 2 tbsp ghee (about 30ml)
• Few cashews (about 15-20)
• 3 cardamom pods (powdered)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Carrot Varieties for Halwa

Honestly, any carrots will work, but I find that the Indian variety (bright orange and slightly sweeter) gives the best flavour. You can also use Nantes carrots – they’re sweet and tender.

The Importance of Ghee

Ghee is key to that authentic Indian flavour. It adds a richness you just can’t get with oil. If you don’t have ghee, you can substitute with unsalted butter, but ghee is really worth it!

Cashew Roasting – Achieving the Perfect Crunch

Don’t skip roasting the cashews! It brings out their flavour and gives them a delightful crunch. Keep a close eye on them – they burn quickly.

Cardamom – The Queen of Indian Spices

Cardamom is a must-have in Indian desserts. It adds a beautiful aroma and flavour. Freshly powdered cardamom is best, but you can use store-bought powder if needed.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grate your carrots using a large grater and set them aside. This is the most time-consuming part, so put on some music and enjoy!
2. Heat 1 tbsp of ghee in a pressure cooker. Roast the cashews until they turn golden brown – this should only take a few minutes. Remove them and set aside.
3. Add the grated carrots to the cooker and sauté for 3-4 minutes, until the raw smell disappears. This step is important to remove the rawness of the carrots.
4. Pour in the milk, close the lid of the pressure cooker, and cook on high heat for 2-3 whistles.
5. Once the pressure releases naturally (don’t force it!), open the cooker. Add the sugar and stir until it’s completely dissolved.
6. Now, cook the mixture on medium heat, stirring constantly until it thickens and starts to leave the sides of the cooker. This takes patience, but it’s worth it!
7. Finally, mix in the cardamom powder, the remaining ghee, and the roasted cashews. Cook for another 1-2 minutes, stirring well.
8. Serve warm, and if you’re feeling extra indulgent, add a scoop of vanilla ice cream!

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is the key to preventing the halwa from sticking and burning.
• Adjust the milk: If the mixture seems too dry, add a splash more milk.
• Don’t overcook: Overcooked halwa can become rubbery.

Variations

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

Vegan Carrot Halwa

Swap the ghee for coconut oil and the milk for almond milk or soy milk. It won’t be exactly the same, but it’s still delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.

Adjusting the Sweetness

Feel free to adjust the amount of sugar to your liking. I usually use 1/2 cup, but if you prefer it sweeter, add a little more.

Festival Adaptations (Holi, Diwali)

During Diwali, I like to add a pinch of saffron for extra colour and flavour. For Holi, a sprinkle of chopped pistachios adds a festive touch.

Spice Level – Adding a Hint of Ginger

My friend, Priya, loves adding a tiny bit of grated ginger to her halwa – it gives it a lovely warmth.

Serving Suggestions

Carrot Halwa is best served warm. It’s amazing on its own, but a scoop of vanilla ice cream or a sprinkle of chopped nuts takes it to the next level. It’s also lovely with a cup of chai!

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 carrots are best for making halwa?
Indian carrots are ideal, but Nantes carrots work well too. Any sweet and tender variety will give you great results.

Can I make Carrot Halwa without a pressure cooker?
Yes, you can! Just cook the carrots in a heavy-bottomed pan with the milk, stirring frequently, until they are soft and the mixture thickens. It will take longer, but it’s definitely doable.

How do I prevent the halwa from sticking to the bottom of the cooker?
Constant stirring is the key! Use a heavy-bottomed pressure cooker or pan, and don’t walk away from it.

Can I add other nuts or dry fruits to this halwa?
Absolutely! Almonds, pistachios, and raisins are all great additions.

How long does Carrot Halwa stay fresh?
Up to 3-4 days in the refrigerator, stored in an airtight container.

What is the best way to roast cashews for halwa?
Roast them in ghee over medium heat, stirring constantly, until they turn golden brown. Watch them carefully – they burn easily!

Enjoy making this delicious Carrot Halwa! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!