A rich and comforting Indian dessert made with grated carrots, milk, sugar, ghee, khoya, and nuts, slow-cooked until creamy, fragrant, and beautifully glossy.
1440 mins
Prep15 mins
Cook4 People
Servingsmedium
DifficultyA rich and comforting Indian dessert made with grated carrots, milk, sugar, ghee, khoya, and nuts, slow-cooked until creamy, fragrant, and beautifully glossy.
Wash and peel the carrots. Grate them using the large holes of a grater so the carrot retains some texture during cooking
Add the grated carrots and full-fat milk to a heavy-bottomed pan. Bring to a boil, then cook over medium heat, stirring occasionally.
Continue cooking until most of the milk has evaporated and the carrots become soft and tender. Stir frequently toward the end to prevent sticking.
Add the sugar and mix well. The mixture will become slightly watery as the sugar releases moisture. Continue cooking until the excess liquid evaporates.
Add the ghee and cook while stirring continuously until the halwa becomes glossy and starts leaving the sides of the pan.
Add the crumbled khoya and mix thoroughly. Cook for another 5–7 minutes until the khoya is fully incorporated and the halwa becomes rich and creamy.
Stir in the cardamom powder and cook for another minute to release its aroma
Add the chopped almonds, cashews, pistachios, and raisins. Mix well.
Turn off the heat once the halwa reaches a thick, glossy consistency. Serve warm, or refrigerate and serve chilled
