Sweetened Carrots with Cardamom
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
Carrot Halwa is a popular Indian sweet where carrots are gently cooked in milk and sugar, creating a rich, flavorful dessert. Perfect with a savory snack or as a sweet end to a spicy meal.
Ingredients
- 5 cups (1.2 L) shredded carrots
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) sugar
- 1/2 cup (120 ml) oil
- 7-8 whole green cardamoms
- Nuts of your choice, for garnish
Instructions
- Heat 1/2 cup oil in a wide pan over medium-low heat.
- Add 5 cups of shredded carrots to the pan and sauté for about 5 minutes, stirring occasionally, until the carrots are slightly softened.
- Add 2 cups of whole milk and the seeds from 7-8 whole green cardamoms, crushed.
- Cook the mixture, stirring frequently, until all the milk is absorbed by the carrots.
- Add 1 cup of sugar to the pan and stir well to combine.
- Continue to cook, stirring occasionally, until the mixture thickens and the carrots are cooked through, about 15-20 minutes.
- Once done, remove from heat and garnish with your choice of nuts before serving.
Notes
- For a richer flavor, you can substitute ghee for the oil.
- Use fresh, sweet carrots for the best taste.
- This dessert can be stored in the refrigerator for up to a week.
- Reheat gently before serving.
- You can use almonds, cashews, or pistachios for garnish, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35
- Sodium: 60
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 15
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Frequently Asked Questions
What is carrot halwa and what kind of dish is it?
The excerpt explains it directly: Carrot Halwa (also called Gajar ka Halwa) is a very popular sweet in Indian cuisine where shredded carrots are gently cooked in milk and sugar until the liquid is fully absorbed. It is served as a dessert, often warm, and garnished with nuts — this recipe uses 5 cups of shredded carrots, 2 cups of whole milk, and 1 cup of sugar.
Why cook until all the milk is absorbed rather than stopping while the mixture is still loose?
The recipe instructs you to stir frequently and cook until all the milk is absorbed by the carrots before adding the sugar, then continue until the mixture thickens — about 15–20 more minutes. Stopping too early leaves the halwa watery; the full milk-absorption step is what gives it the dense, fudge-like texture characteristic of the dish. 
Can I use ghee instead of oil?
Yes — the notes specifically say you can substitute ghee for the 1/2 cup of oil for a richer flavor. Ghee is clarified butter and is in fact the more traditional fat for carrot halwa; use the same quantity.
