June 4, 2019 carrot halwaa

Tasty Carrot Halwa


  • 6 cardamom pods
  • 25g ghee
  • 500g carrots, peeled and grated
  • 250ml evaporated milk
  • Pinch of saffron
  • 50g soft light brown sugar
  • 50g white sugar
  • Handful of raisins or sultanas
  • 20g milk powder (optional)
  • Handful of pistachios, almonds or cashews, roughly chopped


  • Crush cardamom seeds into powder.
  • Heat the ghee in a wide, heavy-based pan on a medium high heat and fry the powder for a minute
  • Then add the grated carrot and a pinch of salt.
  • Fry for five minutes on a medium heat, then turn up the heat and fry for another five
  • Stirring all the time. Repeat if necessary until the carrots are soft and dry – this should take 10-15 minutes in total.
  • Pour in the milk, add the saffron and bring to a boil.
  • Turn down the heat to medium and simmer, stirring regularly, until most of the liquid has evaporated.
  • Add the sugar and dried fruit and continue cooking, stirring so the mixture doesn’t catch, until thickened, then stir in the milk powder if using and cook for another minute or so.
  • Allow to cool slightly before serving with the nuts on top.

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