Wednesday, June 17, 2009

Carrot Halwa

Carrot Halwa is one of the most commonly served desserts in Indian restaurants/buffets. After reading this recipe from my friend's blog, I thought of sharing my way of making it through this post. This recipe involves pressure cooking the carrots to reduce the preparation time and tastes as good as when the carrots are fried.


  1. Carrots (grated) - 1 cup
  2. Milk - 1/3 cup (or till it covers the carrot pulp in cooker)
  3. Sugar - as required (typically 1/2 cup or more)
  4. Cardamom powder (ground) - 1/2 tsp
  5. Cashews & Raisins - as required
  6. Ghee - 3 tsps or optional
  7. Honey - 2 tsps (serves as a binding agent)


  1. Pressure cook grated carrots in milk until they are well cooked.
  2. Transfer the contents into a frying pan and fry until milk gets completely absorbed/evaporated.
  3. Add sugar, honey and ghee and cook for another 5mins.
  4. Mix the cardamom powder, cashews, and raisins.
  5. Cool to room temperature and serve.


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