Carrot Halwa Recipe

Grate carrots

Peel the carrots and grate them finely using a box grater or food processor. Measure about 1.25 kg of grated carrots (approximately 8–10 medium carrots).

Crush cardamom and soak saffron

Lightly crush the cardamom pods with the back of a knife and remove the husks if desired. If using saffron, place the threads in 1 tsp warm milk and set aside to bloom for at least 10 minutes.

Sliver the almonds, halve the cashews, and keep raisins ready.

Heat a wide, heavy-bottomed pan or kadhai over medium heat. Add 2 tablespoons of ghee and let it melt.

Add the grated carrots to the pan and sauté in the ghee for 4–5 minutes, stirring frequently, until the raw smell reduces and carrots start to soften slightly.

Pour in the whole milk. Bring to a gentle boil, then reduce heat to medium-low and simmer, stirring every 4–5 minutes to prevent sticking. Cook until most of the milk has evaporated and the mixture thickens — about 30–35 minutes. Scrape the pan sides occasionally to incorporate any milk solids.

When the milk has mostly evaporated and the carrot mixture is thick, add the sugar and a pinch of salt. Stir well. The mixture will loosen slightly as sugar dissolves; continue cooking on medium-low.

In a small skillet, heat the remaining 4 tablespoons of ghee over low heat. Fry the slivered almonds and cashews for 1–2 minutes until fragrant and lightly golden. Remove half the nuts to a plate for garnish. Add raisins to the ghee and fry for 30–45 seconds until they puff; remove and set aside.

Add the fried nuts (reserve some for garnish) into the carrot mixture along with crushed cardamom (or ground cardamom) and the saffron with its soaking milk if using. Stir thoroughly and continue to cook for another 6–8 minutes until the halwa thickens to a soft, slightly moist consistency and the ghee begins to separate from the sides.

Taste and adjust sugar or salt if needed.

Turn off heat and transfer the carrot halwa to a serving bowl. Garnish with the reserved fried nuts and raisins.

Serve warm or at room temperature. To store, cool completely and refrigerate in an airtight container for up to 4–5 days. Reheat gently on the stovetop with a splash of milk or in the microwave, stirring occasionally.