Carrot Halwa

Halwa is a general term referring to a dense sweet that is served in Iran, Egypt, Afghanistan, Pakistan & India. It has many different forms but in India is often made with milk, semolina, butter & sugar. This halwa has a slightly sweet, caramel flavor from the carrots. Halwas 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

½ 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 use the standard food processor blade or the desired texture will be lost. 

**keep it on the heat for a good amount of time, around 20-40 minutes. Get the carrots to a brown, caramel color. The mixture should form to the spoon, nearly like a dough. 

ideas / variations

  • Enjoy cold or warm. 
  • Try chopped pistachios or pecans.