Carrot Halwa Recipe – Ghee-Roasted & Condensed Milk Sweet

Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Ghee-Roasted & Condensed Milk Sweet

Hey everyone! If you’re anything like me, the smell of warm, sweet halwa instantly transports you back to happy memories. This Carrot Halwa (Gajar ka Halwa) is a classic for a reason – it’s comforting, delicious, and surprisingly easy to make. I first made this for Diwali a few years ago, and it’s been a family favourite ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any carrot halwa recipe. We’re taking things up a notch with a beautiful ghee roast that adds a depth of flavour you won’t believe. Plus, the condensed milk makes it incredibly rich and creamy. It’s the perfect sweet treat for festivals, special occasions, or just a cozy night in. Honestly, who needs an excuse for halwa?

Ingredients

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

• 1 kg carrots
• 0.5 litre milk
• 300g sweetened condensed milk (Milkmaid)
• 2 tablespoons ghee
• 0.5 teaspoon cardamom powder
• 3 tablespoons sliced almonds
• 3 tablespoons sliced cashews

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It’s the heart and soul of this halwa, lending a beautiful nutty flavour and that gorgeous golden colour. Using good quality ghee really shines through.
• Condensed Milk: This is what gives our halwa that incredibly smooth and rich texture. It also helps to sweeten it perfectly.
• Cardamom: A little cardamom goes a long way. It adds a warm, fragrant note that complements the carrots beautifully. Freshly ground is always best, if you can!
• Carrot Varieties: You can use any type of carrot, but I find that the Indian carrots (the red ones!) give the best flavour and colour. If you’re using regular orange carrots, that’s totally fine too – just make sure they’re nice and sweet.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, combine the grated carrots and milk in a pressure cooker. Give it a good mix and cook on medium heat for 3-4 whistles. This softens the carrots beautifully.
2. Once the pressure has released, open the lid and simmer the mixture until all the milk is absorbed by the carrots. You’ll want a fairly dry mixture at this stage.
3. Now, add the condensed milk and stir well. Continue cooking until the mixture thickens and everything blends together beautifully. This takes a bit of patience, but trust me, it’s worth it!
4. Heat the ghee in a separate pan. Add the carrot mixture and sauté for 5-10 minutes on low heat. This is where the magic happens – the ghee roasts the carrots, deepening the flavour. Keep stirring to prevent sticking!
5. Finally, garnish with almonds, cashews, and cardamom powder. Serve warm in bowls and enjoy!

Expert Tips

Want to make this halwa extra special? Here are a few of my go-to tips:

• Consistency is Key: The halwa should be thick and creamy, but not too dry. If it’s too thick, add a splash of milk. If it’s too thin, cook for a few more minutes.
• Preventing Sticking: Keep the heat on low and stir frequently, especially when sautéing in ghee. A heavy-bottomed pan also helps!
• Roasting Techniques: Don’t rush the ghee roasting step. It’s what gives the halwa its signature flavour.

Variations

Halwa is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the milk for almond or oat milk, and use a plant-based ghee alternative. It’s surprisingly delicious! My friend, Priya, swears by coconut ghee in hers.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you love a bit more warmth, add a pinch more cardamom. You could even experiment with a tiny bit of nutmeg.
• Festival Adaptations: For Holi, add a sprinkle of saffron for a vibrant colour. For Diwali, a generous helping of nuts is always a good idea!

Serving Suggestions

This halwa is amazing on its own, but here are a few ideas to take it to the next level:

• Serve warm in bowls for a comforting dessert.
• A scoop of vanilla ice cream on top is always a good idea.
• It’s a beautiful addition to a festive meal spread.

Storage Instructions

Leftover halwa? Lucky you! Store it in an airtight container in the refrigerator for up to 3-4 days. You can gently reheat it on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

1. What type of carrots are best for making halwa?
Indian red carrots are ideal, but regular orange carrots work just fine. Just make sure they’re sweet!

2. Can I make carrot halwa without condensed milk?
Yes! You can use sugar instead, but you’ll need to adjust the quantity to taste. Start with about 150-200g and add more as needed.

3. How do I prevent the halwa from sticking to the bottom of the pan?
Low heat, frequent stirring, and a heavy-bottomed pan are your best friends!

4. Can I make this halwa in an Instant Pot?
Absolutely! Pressure cook the carrots and milk as described, then sauté in the Instant Pot using the sauté function.

5. How long does carrot halwa stay fresh?
Stored in an airtight container in the refrigerator, it will stay fresh for 3-4 days.

6. What is the role of ghee in this recipe?
Ghee adds a beautiful nutty flavour, richness, and golden colour. It’s essential for that authentic halwa taste!

Enjoy making this delicious Carrot Halwa! 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!