Update: This Post is being submitted to the Deepavali Event for Love2CookMalayasia. Please go here to submit your entry as well.

When the festival of lights come to my lands, it comes with sweets, in all forms. I love cooking Gajar Ka Halva, or, Carrot Halva or Halua, or Halwa, as it is known in different parts. Besides being obnoxiously tasty, this is one of those recipes which, besides being amazingly sugary, just might be great for the skin too (Thanks to all that carrots).

My version is not too sweet, filled with nuts and the aroma of melted ghee. Here is how I make it.

Grate a kilo of fat, big carrots coarsely and set aside. I like mine slightly more coarse than what is the norm, but if you think thin shavings of carrots are your life, please go ahead and knock yourself out. I will not judge you. You need to wash it before you grate it and then put it in a big bowl awaiting its fate.

Heat 200 gm. Ghee (clarified butter) in a heavy-bottomed vessel over medium heat. Make sure you get a big vessel, because it is important to fit all that grated carrot in it. Add a handful of Cashews.  Remove them from the fat when the cashews are golden.

To the same pan, add 5 whole green cardamoms, slightly squished, and a stick of cinnamon, bruised.

Let them play around in the pan before adding your carrots. Stir so that the carrots are slightly wilted. Cover and simmer till the carrots are semi-soft.

Add 1 tin (400 gm.) condensed milk, 3/4th cup of milk, and 4 tbsp. honey or 4 tbsp. sugar to the mixture along with a pinch of salt. I don’t like sugar, so I add honey to my taste. Feel free to substitute condensed milk with cream and sugar to your liking. However, I have realized that condensed milk gives this recipe a silky edge without even trying.  Stir thoroughly, and cover. Cook till the carrots are done and the mixture is thick. Remember, it will settle when it cools, so if it looks slightly more liquid than whatever is to your liking, do not despair.

Remove from heat, finish with more ghee (at least three or four tablespoon’s worth) and the fried cashews. Let it cool down a bit before digging in. My mother tells me to add pistachio nuts to this, but I generally prefer keeping it as simple as possible.

You can click on the link below to submit your entry to the lovely event that is being sponsored.

Written by Poorna Banerjee

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  1. Delightofindia 2013-01-23 at 7:30 pm Reply

    This comment has been removed by a blog administrator.

  2. poorna banerjee 2012-11-07 at 10:44 am Reply

    Thank you so much for coming over. You are hosting a wonderful event, and I could not help but jump in.

  3. ♥LOVE2COOK MALAYSIA♥ 2012-11-07 at 7:07 am Reply

    Thank you for joining my ongoing event! Carrot halwa looks really tempting…salivating here! 🙂

  4. poorna banerjee 2012-10-20 at 5:14 pm Reply

    I hope you try it out sometimes!

  5. Lancy 2012-10-20 at 7:16 am Reply

    Yummmyy 🙂 Looks delicious Poorna!

  6. poorna banerjee 2012-10-17 at 4:27 am Reply

    🙂 Its dead simple too! And since you like Indian and Sri Lankan food, do try it.

  7. muppy 2012-10-17 at 2:48 am Reply

    I love the look of this recipe, always keen to try something different!
    Thanks so much for visiting my blog 🙂

  8. poorna banerjee 2012-10-16 at 6:17 pm Reply

    Hello Poorva. So glad you like it. Thank you for your encouragement and do keep visiting.
    Lorraine – The leftovers are one of my favorite almond cake filling. I sandwich this within layers of almond cake and top with plain buttercream icing. Truthfully, this is not my first choice for dessert either, but this recipe brings back memories of my grandmother grating carrots and slaving over the tiny stove to cook it for my father, who loves it. So I make it a lot of times just for the nostalgia thing.

  9. Not Quite Nigella 2012-10-16 at 11:10 am Reply

    I remember the first time that I tried this-I wasn't sure if I liked it but as I had more, I started to really enjoy it-although it isn't my first choice for a dessert 🙂

  10. Poorva 2012-10-16 at 8:40 am Reply

    my fav dish 🙂
    wonderful recipe and great pics 🙂
    im ur new follower would love if u check out my blog
    thanku 🙂

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