Carrot Halwa


Carrot Halwa is my daughter’s all time favorite. I got an invite for guest post from MahasLovelyHome by Mrs. UshaRani, I shared my carrot halwa recipe along with few chit chat about me and her blog. Do check out my guest post in this link: Guest post for MahasLovelyHome. Thanks a lot for this opportunity Mrs. Usha.

Carrot Halwa is one among the most familiar desserts. Carrot Halwa is my daughter’s most favorite, I prepare commonly at home, but wonder just got the time to share.

Do check out my other dessert recipes in this link:

Carrot Halwa is very easy, simple and consumes less time compared to other Halwas. Carrot Halwa can be served hot, room temperature, chilled or usually served along with a scoop of Ice-cream and vanilla flavor would be the best. Let us move on to the recipe…

Carrot Halwa

Carrot Halwa


  • Carrots – ½ kg
  • Milk – ½ litre
  • Sugar – 6 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee / Clarified Butter – 5 tbsp

Making of Carrot Halwa –


  • Peel and finely grate the carrots.
  • Pressure-cook the grated carrots along with a tbsp of ghee/clarified butter, 3 cups of milk and ½ cup of water.
  • Pressure-cook for 2 whistles (carrots should not be mashed, but should be in mashing consistency).
  • Remove the lid, when the pressure subsides.
  • Transfer the cooked carrots along with the milk to a non-stick kadhai, keep in medium flame and cook until the carrot getting dry.
  • Add in the sugar, give a stir and cook in medium flame by stirring every now, until it thickens.
  • Heat leftover ghee/clarified butter in a kadhai, add in the cashew nuts and raisins, and wait until they turn golden brown.
  • Pour it to the carrots, continue stirring, until it gets thickens and comes to the halwa consistency.
  • Remove from fire and transfer to a bowl.




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