Carrot Halwa
Indulge in the rich and aromatic delight of **Carrot Halwa**, a classic Indian dessert that's perfect for any occasion. Made with freshly grated carrots slow-cooked in creamy, full-fat milk, this luscious dish is sweetened with sugar and infused with the warm flavors of cardamom. The addition of golden, ghee-fried nuts and a hint of saffron brings an extra layer of decadence to this traditional treat. With its velvety texture and vibrant color, Carrot Halwa is an irresistible melt-in-your-mouth dessert that's easy to prepare yet leaves a lasting impression. Serve it warm or at room temperature, topped with a sprinkle of nuts for that extra crunch, and watch it become the star of your dessert table. Ideal for gatherings, festive celebrations, or simply to treat yourself, this iconic sweet dish is a must-try! Keywords: carrot halwa recipe, Indian dessert, gajar ka halwa, traditional halwa, ghee fried nuts, saffron dessert.
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Recipe Information
Ingredients
- 500 grams carrots
- 500 milliliters full-fat milk
- 4 tablespoons ghee
- 150 grams sugar
- 5 cardamom pods
- 10 whole cashew nuts
- 10 whole almonds
- 10 whole pistachios
- 10 saffron strands
Instructions
Peel and grate the carrots using a box grater or a food processor for convenience.
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
Add the grated carrots and sauté for 5-7 minutes until they become slightly tender and their raw aroma fades away.
Pour in the milk and bring the mixture to a boil. Reduce the heat to low and let it simmer. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
Meanwhile, crush the cardamom pods and set aside the seeds. Slice the cashew nuts, almonds, and pistachios.
When the milk reduces and the mixture starts to thicken (this should take about 30-35 minutes), add sugar and mix well.
Continue cooking on low heat until the mixture becomes thick and the milk is absorbed completely.
In a small pan, heat the remaining 2 tablespoons of ghee and fry the cashew nuts, almonds, and pistachios until golden. Add them to the halwa along with the crushed cardamom seeds and saffron strands.
Mix well and cook for another 5-10 minutes until the ghee starts to release from the sides.
Remove from heat and serve warm or at room temperature. Garnish with additional nuts or saffron strands if desired.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 200.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 910 mg | 70% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
