Carrot Halwa

The texture of this dish is divine. It has a slightly sweet, caramel flavor. Mace and cardamom are stars of the show here. This dessert involves some patience and attention, but it’s worth it. 

makes ~1.5 cups


6 cups grated carrots*

4 Tbsp ghee

1 tsp ground cardamom

½ tsp ground mace

2 cups milk

1 cup sugar

1 tsp kewra water

1/2 cup toasted sliced almonds



  1. In a large saucepan, heat up the ghee and add the carrots. Cook on high heat for 5 minutes - the carrots will sweat and release some liquid. 
  2. Add the milk, sugar, cardamom and mace and continue cooking on medium heat stirring frequently. The liquid will absorb slowly and the milk will caramelize just a bit. Cook until the mixture is almost dry and turn the heat off**.
  3. Garnish with toasted and sliced almonds. Best served fresh and warm. 


*grate the carrots with the grate blade on a food processor or by hand. Don’t want to use the standard food processor blade or you will lose the texture. 

**you are going to want to take it off the heat. Resist the urge. Get the carrots to a brown, caramel color. They mixture should mixed and form to your spoon, nearly like a dough.

ideas / variations

  • You can enjoy cold if you would like! 
  • Try chopped pistachios or pecans.