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Gajar (Carrot) Halwa

Serves 12


  • 3 pounds carrots, rinsed, peeled and grated (by hand or in a food processor)
  • 6 tablespoons ghee (clarified butter)
  • 1 teaspoon cardamom powder (available in Indian markets)
  • 1/4 cup roasted unsalted cashews, slivered, chopped or whole
  • 1/4 cup slivered almonds
  • 1/4 cup raisins
  • 1 14-ounce can low-fat sweetened condensed milk


  1. Melt the ghee in a big, heavy stainless steel or nonstick pot over medium heat.
  2. Add the grated carrots and sauté, stirring often, until soft—about 30 minutes.
  3. Add the condensed milk and continue cooking over medium heat, stirring frequently, until the mixture thickens and is almost dry, about 25 minutes.
  4. Reduce heat and add nuts, raisins and cardamom powder.
  5. Mix well and cook over low heat another 5 minutes.
  6. Remove the pot from the heat and allow the halwa to cool.


Hudson Valley Restaurant Week is back this April 8-21!