Carrot Halwa
- 10m Prep Time
- 1h Cook Time
- 1h Ready In
A rich, sticky carrot dessert from India, similar to a flourless carrot cake. It is dense and sweet, made with grated carrots, milk, sugar, raisins, and saffron.
Ingredients
- 29.6 ml vegetable oil
- 2 cardamom pods
- 500 g carrots peeled, washed and coarsely grated
- 700 ml full-cream milk
- 250 g caster sugar
- 50 g raisins
- saffron threads
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.2 mg
- Iron: 0.62 mg
- Magnesium: 17.4 mg
- Phosphorus: 46.9 mg
- Potassium: 406 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 2 cardamom pods
- 700 ml full-cream milk
- 250 g caster sugar
- 50 g raisins
- saffron threads
Prepare
- 500 g carrots, peeled, washed and coarsely grated
Let's Cook
-
Step 1.
Heat 2 tbsp vegetable oil in a large high-sided frying pan over medium-high heat. Add 2 cardamom pods and fry until fragrant, about 30 seconds.
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Step 2.
Add 500g coarsely grated carrots to the pan and fry for 4 minutes, stirring occasionally.
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Step 3.
Pour 700ml whole milk into the pan and bring to a boil. Stir constantly for 5 minutes to prevent the milk from scorching on the bottom.
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Step 4.
Reduce heat to low and simmer uncovered for 1 hour, stirring regularly, until the milk reduces by about half.
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Step 5.
While the mixture simmers, measure out 250g sugar, 50g raisins, and a pinch of saffron threads.
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Step 6.
After 1 hour, add the sugar, raisins, and saffron to the pan. Increase heat to medium and cook for 15 minutes, stirring regularly, until the halwa is glossy and thick.
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Step 7.
Serve the halwa warm or cold. Store leftovers in the refrigerator for up to 3 days.