Indulgence in its original form: Carrot Halwa

All of us crave for this sweet delicacy every winter that it needs no introduction. Carrot Halwa is a staple in every Indian house and when the aroma of the sweet carrots and reduced milk wrap your house and the senses of everyone inside, you know you just can’t resist it any more!

If you ask around, every person has their own recipe of making it but my favourite has to be the one made with milk or Khoya. Making this halwa is indeed a time consuming task for you need to wait for the carrots to soften in milk and take its flavour.. but it is worth the wait!

Carrot Halwa


  • 1 kg carrots, grated
  • 1 lt full cream milk
  • 1.5 lt skim milk
  • 150 g sugar
  • 1 cup almonds, chopped
  • 1/2 cup dates, de-seeded and chopped
  • 6-10 cardamom pods, crushed


Combine milk and carrots in a heavy bottom pan on a high flame till the milk boils, Simmer and cook till the carrots soften and the milk evapoourates. The key here is to stir the milk and carrots every 5-7 mins so that the milk does not burn. This process takes about 1.5 hours.

When the carrots have almost absorbed all the milk, increase the flame a little and keep stirring constantly. This will caramalize the carrots and give it that dark reddish color.

Add the sugar, cardamom crush, dry fruits and keep mixing till dissolved.

Serve  hot!

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