About this recipe

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Recipe highlight

Why you’ll love it

One pan, 45 minutes, classic halwai flavor at home ⚡

Ingredients

• 🥕 Red/regular carrots, grated (coarse): 1 kg (2.2 lb / ~12 cups)
• 🧈 Ghee: 50 g (3½ tbsp / 1.8 oz) dairy
• 🥛 Whole milk: 1 L (4 cups / 34 fl oz) dairy
• 🍬 Sugar: 120–150 g (⅔–¾ cup / 4.2–5.3 oz), to taste
• 🌿 Ground cardamom: ½ tsp (1.5 g)
• 💛 Saffron, a pinch (optional), soaked in 1 tbsp warm milk dairy
• 🧂 Pinch of salt (balances sweetness)
• 🥜 Cashews & pistachios, chopped: 30–40 g (¼–⅓ cup / 1–1.4 oz)
• 🍇 Golden raisins: 20 g (2 tbsp / 0.7 oz)
• (Optional richness) Khoya/mawa 80 g (⅔ cup grated) or milk powder 40 g (⅓ cup) dairy

Preparation

• 1 Sauté carrots Heat 🧈 ghee in a wide pan. Add 🥕 carrots; sauté 5–7 min until glossy and lightly wilted.
• 2 Reduce with milk Pour in 🥛 milk. Simmer 25–30 min, stirring often and scraping sides, until most liquid evaporates.
• 3 Sweeten & scent Stir in 🍬 sugar (and khoya/milk powder if using). Cook 8–10 min more until thick, shiny, and leaving the pan sides. Add 🌿 cardamom, 💛 saffron milk, and 🧂 salt.
• 4 Finish In 1 tsp ghee, toast 🥜 nuts 1 min; add 🍇 raisins to plump 20 s. Fold into halwa. Serve warm or at room temp.

Timing details

Nutrition

Estimated values per serving.

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