Carrot Halwa, or Gazar Ka Halwa, is one of the most beloved Indian sweets, often enjoyed during festivals, celebrations, or simply as a comforting homemade treat. Traditionally made with milk and ghee, this version swaps dairy for coconut milk, giving it a rich, aromatic twist while keeping it completely plant-based. The subtle sweetness of coconut milk beautifully complements the natural sugars in carrots, making this a dessert that’s indulgent yet light.
Creamy Carrot Halwa with Coconut Milk
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine Indian
Heavy-bottomed pan or kadhai
Grater or food processor for quicker grating
Wooden spatula for stirring
Measuring cups and spoons
- 4 cups grated carrots about 6 medium-sized carrots
- 1 ½ cups coconut milk full-fat for creaminess
- ¾ cup jaggery or sugar adjust to taste
- 2 tablespoons coconut oil or ghee for a richer flavor
- ½ teaspoon cardamom powder
- ¼ cup chopped nuts cashews, almonds, or pistachios
- 2 tablespoons raisins optional
- 1 teaspoon rose water optional but enhances aroma
- A pinch of salt
Prepare the Carrots
Wash, peel, and grate the carrots finely. Using a food processor speeds up the process.
Cook the Carrots
Heat coconut oil (or ghee) in a heavy-bottomed pan. Add the grated carrots and sauté on medium heat for about 5-7 minutes until they soften slightly.
Add Coconut Milk
Pour in the coconut milk and stir well. Let it cook on a low-medium flame, stirring occasionally to prevent sticking. Cook until the coconut milk is mostly absorbed (about 20 minutes).
Sweeten It Up
Add jaggery or sugar and mix thoroughly. The mixture will loosen slightly as the sugar melts. Continue cooking for another 10-15 minutes until the halwa thickens.
Add Aromatics & Garnish
Stir in cardamom powder and a pinch of salt. Mix in the chopped nuts and raisins, saving some for garnishing.
Final Touches
Once the halwa reaches a thick, pudding-like consistency, turn off the heat and add rose water if using.
Serve Warm
Garnish with the remaining nuts and serve warm. This halwa can also be enjoyed cold, depending on your preference.
Pairings
Carrot Halwa pairs beautifully with a scoop of dairy-free vanilla ice cream or a drizzle of warm coconut cream. If serving as part of a festive meal, enjoy it alongside other Indian snacks like samosas or pakoras for a well-rounded indulgence.
FAQs
1. Can I use canned coconut milk?
Yes! Canned full-fat coconut milk gives the best creamy texture, but if using a lighter version, you may need to cook the halwa longer to achieve the desired consistency.
2. Can I replace jaggery with sugar?
Absolutely. Both work well, but jaggery gives a deeper, caramel-like sweetness.
3. Is this halwa freezer-friendly?
Yes, store it in an airtight container for up to a month. Just reheat before serving.
4. What type of carrots should I use?
Fresh, juicy red carrots (if available) give the best results, but regular orange carrots work just as well.
