Carrot Halwa | How to make carrot halwa?

Juicy moist sweet carrot halwa with cashews and raisins
10/21/2016 6:45:02 PM vindhyadesai

Carrot Halwa

Carrot halwa is a famous Indian sweet made from grated sweet carrots, sugar, milk, ghee all sauteed till it turns into a sweet, soft halwa. This light orange coloured sweet is loved by children and is a good way of getting children to eat some carrots. The halwa is flavoured with elaichi and along with added cashews and raisins this halwa is fit to be laid out for a feast.
This is one of those sweets where you do not have to check whether it is set or worry about making a threaded sugar syrup. The only thing to get this halwa to a soft and moist consistency is to stop sauteing it at the right time so that it is moist enough and does not dry out. The pictures below illustrate at what stage the halwa needs to stop cooking.
This will surely be a hit with everyone and is a good sweet to prepare in large quantities. It is easily portable and is a crowd pleaser. It can be served both as a sweet or dessert. Fancy it up a bit by serving with vanilla ice cream right on top. Do try more halwa and other sweet recipes from FOI.

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Carrot Halwa | How to make carrot halwa?
 
Prep time
Cook time
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Juicy moist sweet carrot halwa with cashews and raisins
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 2 Cups
Ingredients
  • ½ Kg grated carrots or 3½ Cups lightly packed grated carrots
  • 1 Cup sugar
  • 1 Cup milk
  • 2 Tbsp milk powder
  • 2 Tbsp almond powder
  • 2 Tbsp ghee
  • 12 broken cashews
  • 2 Tbsp raisins
  • 8 powdered elaichi/cardamom
Method
  1. Warm the milk and keep aside.
  2. Heat a pan and add 1 Tbsp ghee and fry the cashews till golden. Add the raisins and turn off the heat. Keep them aside on a plate
  3. Add remaining ghee in same pan, sauté the grated carrots in the pan for 5 minutes or till the raw smell of carrots is gone
  4. Add the sugar. Let it melt with the carrots and mix well
  5. Add milk. Mix well and cook till all ingredients come together
  6. Add the milk powder and almond powder. Mix well till halwa starts to thicken
  7. When the milk evaporates and some moisture remains in the halwa turn off the heat
  8. Add elaichi powder and mix well
  9. Add half of fried cashews and raisins. Mix well
  10. Garnish with the remaining cashews and raisins and serve hot or at room temperature. The halwa can also be stored for a couple of days
Notes
Adding almond powder gives the halwa a thick texture by absorbing the moisture and enhances the taste

Adding milk powder gives richness and taste to the halwa

Use a thin grater to grate the carrots which reduces the cooking time of the carrots and makes it come together quickly

Sautéing the carrots for few minutes removes the raw smell of the carrots

You can also add 50 Gm Khova for additional flavour and richness
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Stepwise:
Warm the milk and keep aside
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Heat a pan and add 1 Tbsp ghee and fry the cashews till golden. Add the raisins and turn off the heat. Keep them aside on a plate
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Add remaining ghee in same pan, sauté the grated carrots in the pan for 5 minutes or till the raw smell of carrots is gone
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Add the sugar. Let it melt with the carrots and mix well
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Pour in milk. Mix well and cook till all ingredients come together
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Add the milk powder and almond powder. Mix well till halwa starts to thicken
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When the milk evaporates and some moisture remains in the halwa turn off the heat
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Sprinkle in the elaichi powder and mix well
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Tip in half of fried cashews and raisins. Mix well
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Garnish with the remaining cashews and raisins and serve hot or at room temperature. The halwa can also be stored for a couple of days
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