Ingredients
Equipment
Method
Step 1: Wash and Peel Carrots
- Wash the carrots properly under clean water and peel them.
Step 2: Grate the Carrots
- Grate the carrots using a grater (a kitchen tool with small holes that makes carrots into thin pieces).
Step 3: Start Cooking with Milk
- Heat a large pan and add the grated carrots. Pour in the milk and cook on medium heat. Stir often so it does not stick to the pan.
Step 4: Add Sugar
- When the milk starts to dry, add sugar and mix well. Keep stirring.
Step 5: Add Ghee
- Add ghee and cook until the halwa becomes shiny, soft, and smooth.
Step 6: Add Cardamom
- Add crushed green cardamom and mix nicely.
Step 7: Add Dry Fruits
- Add dry fruits like cashews, almonds, and raisins. Mix well.
Step 8: Final Cooking
- Cook for 5 more minutes on low heat, then turn off the heat. Your halwa is ready to serve.
Notes
- Always use fresh red carrots in winter for the best taste and natural sweetness.
- Stir the halwa often while cooking so that it does not burn or stick to the pan.
- If you like a rich taste, you can add khoya (mawa) near the end of cooking.
- You can adjust the amount of sugar depending on how sweet you like it.
- For a low-fat version, use less ghee and toned milk instead of full cream milk.
- Add dry fruits at the end so they stay crunchy and give a nice bite.
- The halwa tastes even better the next day when the flavors mix well.
- Store it in an airtight container in the fridge for up to 4–5 days. Reheat before serving.