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    Carrot Halwa

    Aug 12, 2015 · 2 Comments

    My 200th recipe, "Carrot Halwa", a simple yet special South Indian dessert. Once I started blogging about 8 months ago, I had initially been posting a recipe a day. So reaching my earlier milestone of 175th recipe, seemed to me like it happened in a hurry. But once I decided to turn my focus from quantity to quality, I started posting thrice per week. It felt to me like it took a long time to reach this milestone of 200th recipe, making it extra special. But it has been a completely satisfactory journey so far and my heart felt thanks to all my readers for stopping by, commenting and trying out my recipes.

    When I was thinking about making a special halwa as my 200th post, I immediately decided to make a carrot halwa. It is one of those dishes which I learnt first to cook. So it holds a special place in my heart. Carrot Halwa is nothing but carrots cooked in milk and flavored with cardamom. Though it sounds pretty simple, I have experience with more than one horrible carrot halwa at the restaurants in US. So I decided to post the recipe with tricks and tips of mine to make the perfectly rich and delicious carrot halwa. While I love to have the carrot halwa hot from the pan, I also love it chilled along with a scoop of vanilla ice cream. A match made in heaven and one of my all time favorite desserts 😉

    CARROT HALWA

    Carrot Halwa

    carrot halwa

    Carrot Halwa

    Revathi Palani
    Carrot Halwa is a simple and delicious Indian sweet made by cooking carrots in milk and flavoring with cardamom. It turns out naturally rich and creamy.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Indian
    Servings 4

    Ingredients
      

    • 2 tsp Ghee + 1 Tbsp
    • 15 Cashews
    • 15 Raisin
    • 2 Cups Finely Grated Carrot (tightly packed)
    • 1 ½ Cups Whole Milk
    • 1 large pinch Cardamom Powder
    • ¼ Cup Condensed Milk
    • ¼ Cup Sugar (adjust per taste)
    • a very tiny pinch Salt
    • Pistachios - For garnish

    Instructions
     

    • First heat 2 tsp of ghee in a large heavy bottom / non-stick pan. Add the cashews and raisins and fry until the cashews are golden brown and raisin puff up. Remove the cashews and raisins and keep aside.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-1.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-2.jpg" alt="halwa" width="48%" />
    • To the same pan, with the remaining ghee, add the finely grate carrots. Saute for about 2 mins until they turn slightly pale in color.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-3.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-4.jpg" alt="halwa" width="48%" />
    • Add the milk to the pan and mix well. Stir occasionally and leave it to cook in medium flame.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-5.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-6.jpg" alt="halwa" width="48%" />
    • Once the carrot is almost cooked and the mixture has thickened (i.e.) the milk has almost evaporated, add the cardamom powder and give a quick stir. Immediately add the condensed milk and mix well. Let the mixture continue to cook until it is completely dry.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-7.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-8.jpg" alt="halwa" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-9.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-10.jpg" alt="halwa" width="48%" />
    • Add the sugar, salt at this stage and mix well. Keep stirring continuously until the mixture reaches halwa consistency. Add the cashews, raisins and mix well. Turn off the flame.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-11.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-12.jpg" alt="halwa" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-13.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-14.jpg" alt="halwa" width="48%" />
    • Add the remaining 1 Tbsp ghee and mix well.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-15.jpg" alt="halwa" width="48%" />&nbsp;&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/chalwa-16.jpg" alt="halwa" width="48%" />
    • Serve hot or chilled.

      <br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/carrot-halwa-1.jpg" alt="carrot halwa" width="100%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/carrot-halwa-2.jpg" alt="carrot halwa" width="100%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/carrot-halwa-3.jpg" alt="carrot halwa" width="100%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/carrot-halwa-4.jpg" alt="carrot halwa" width="100%" />

    Notes | FAQ

    - Condensed milk will give an added richness and flavor to the halwa. You can skip it, however, it is highly recommended to add.
    - Condensed milk is already sweet. So adjust the quantity of sugar accordingly.
    - The whole cooking process should take place in medium flame.
    - Vegans can use a flavorless oil instead of ghee, skip the condensed milk and use a non dairy milk.
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    Reader Interactions

    Comments

    1. Geeta says

      November 20, 2015 at 11:18 am

      Very delicious and very good tasty thanks please keep recipes coming thanks

      Reply
      • revifood says

        November 20, 2015 at 11:43 am

        Thanks Geeta for your lovely comments 🙂

        Reply

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