Carrot Halwa

After a long break I had a chance to update my blog.


Carrot Halwa
  • 2 cups shredded carrots
  • 2 cups milk
  • 3 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1/2 teaspoon cardamom powder
  • 6 chopped roasted cashew nuts (To garnish)


  • Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup;stir often to make sure the milk does not burn in the bottom of the pan;set aside. 
  • Melt the butter in a frying pan on medium heat. 
  • Add the shredded carrots; stir-fry for 5 to 7 minutes; carrots should be tender and slightly changed in color.
  • Add boiled milk; cook until the milk dries. This will take about eight to ten minutes.
  • Roast the cashew nuts and set aside for the garnish.
  • Add sugar; stir-fry for another 3 to 4 minutes until the halwa starts to leave the side of frying pan.
  • Garnish with roasted cashew nuts.


  • Carrot Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.


Ann said...

hummmmmmmmmmmm.. carrot anythng sounds Yummilicious to me!

Premalatha Aravindhan said...

carrot halwa luks very tempting,first time here,
do visti my blog if time permits,

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