Carrot Halwa Recipe
  • Carrot, grated- 2 cups
  • Milk- 1 cup
  • Sugar- 2 tbsp
  • Condensed milk, fat free- 4 tbsp, or according to your needs
  • Ghee- 4 tbsp, or according to your needs.
  • Cardamom powder- ¼ tsp
  • Roasted chopped Almonds- 2 tbsp
  • Roasted Pistachios- 1 tbsp
  • Roasted Raisins- 1 tbsp
  1. Roast almonds, pistachios, raisins in 1 tbsp ghee and keep aside.
  2. In a wide non-stick pan, cook carrot along with the milk and sugar over medium heat until the raw smell of carrot goes away and it turns tender.
  3. When the carrot has cooked well and the milk almost evaporated, add the condensed milk and stir constantly.
  4. When it starts to thicken, add ghee little by little and continue to stir to avoid sticking to the bottom.
  5. Add cardamom powder and combine with the carrots.
  6. When you have added all the ghee and when the carrots start to turn light golden brown, add the roasted almonds, pistachios and raisins.
  7. Combine everything well and transfer the halwa to a dessert bowl.
  8. Press the top layer of the halwa with the back of a spoon to make it even and let cool down for sometime.
  9. When it has cooled down, run a sharp knife through the sides of the halwa to loosen up the sides, cover the bowl with a dessert plate and turn upside down, gently shake the bowl, set halwa would fall on to the plate.
  10. Serve warm or you could even chill it in the refrigerator which makes it even more tastier.
Add condensed milk and ghee according to your needs.
You could also add a pinch of Saffron soaked in 1 tbsp of milk to the halwa for a nice aroma and color.
You could even use baby carrots, if so you need to be careful while adding the condensed milk or sugar, as baby carrots are already sweet.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at