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Creamy Carrot Halwa with Coconut milk

Creamy Carrot Halwa with Coconut Milk

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine Indian
Servings 4

Equipment

  • Heavy-bottomed pan or kadhai
  • Grater or food processor for quicker grating
  • Wooden spatula for stirring
  • Measuring cups and spoons

Ingredients
  

  • 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

Instructions
 

Prepare the Carrots

  1. Wash, peel, and grate the carrots finely. Using a food processor speeds up the process.
    freshly washed and peeled carrots

Cook the Carrots

  1. 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

  1. 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).
    sautéed grated carrots and creamy white coconut milk

Sweeten It Up

  1. 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

  1. Stir in cardamom powder and a pinch of salt. Mix in the chopped nuts and raisins, saving some for garnishing.

Final Touches

  1. Once the halwa reaches a thick, pudding-like consistency, turn off the heat and add rose water if using.

Serve Warm

  1. Garnish with the remaining nuts and serve warm. This halwa can also be enjoyed cold, depending on your preference.