How to make Carrot Halwa 🥕

We love carrot Halwa. It’s something we like to make in the autumn during the holidays.

Here are 3 reasons why it makes for a yummy holiday snack:

  1. Carrot halwa brings back cherished memories of family gatherings during holidays. The rich aroma of slow-cooked carrots, cardamom, and ghee fills the kitchen, evoking a sense of warmth and togetherness that transcends generations.
  2. The process of making carrot halwa is a labor of love, often passed down through generations, strengthening family bonds. Gathering around the stove, sharing stories, and taking turns to stir the bubbling pot creates a sense of tradition and connection that makes the dessert all the more special.
  3. Carrot halwa’s indulgent taste and texture make it a beloved treat during festive occasions. The sweet, caramelized carrots combined with creamy milk and topped with crunchy nuts create a symphony of flavors that ignite joy and contentment, embodying the essence of celebration and creating lasting memories.

The Recipe – How to make Carrot Halwa 🥕

Time to make: 30 to 40 minutes


  • 2 cups grated carrots
  • 1 cup whole milk
  • 1/4 cup powdered milk
  • 1/4 cup ricotta cheese
  • 1/4 cup condensed milk
  • 1/4 cup dark brown sugar (adjust to taste)
  • 3 tbs ghee (clarified butter)
  • 1 tbs. butter
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon rose essence (or rose water, optional)
  • 1 tbs almonds for garnish
  • 1 tbs pistachios, cashewnuts for garnish


  • In a heavy bottom pan, heat the 2 tbs of ghee over medium heat. Add the grated carrots and sauté for about 10-15 minutes, or until they become soft and start to change color to light brown.
  • Add 1 cup of whole milk and bring the mixture to a boil. Reduce the heat to low and let it simmer, stirring occasionally, until the carrots absorb most of the milk and become soft (around 10-15 minutes).
  • Add 1/4 cup of powdered milk, 1/4 cup of ricotta cheese, and 1/4 cup of condensed milk to the pan. Stir well to combine all the ingredients.
  • Continue cooking the mixture on low heat, stirring frequently, until it thickens and attains a creamy consistency. Add remaining tbs of ghee and stir. This may take another 15-20 minutes.
  • Add 1/4 cup of dark brown sugar and 1/4 teaspoon of cardamom powder to the carrot mixture. Adjust the sugar to your taste. Stir well and let it cook for a few more minutes until the sugar is completely dissolved.
  • Add 1/4 teaspoon of rose essence or rose water. Mix and cook for 2-3 minutes.
  • Remove the carrot pudding from the heat and transfer it to a serving dish. Garnish with almonds pistachios.

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