1. 2 cups grated carrots
  2. 1 cup milk
  3. 2 tablespoons unsalted butter/ ghee
  4. 1/4 cup sugar
  5. A pinch of cardamom powder
  6. 6 to 10 chopped cashew nuts (To garnish)
  7. 5-6 Almonds (To garnish)
  8. 10 Raisins (To garnish)


  1. Instead of milk, 200g condensed milk can be used. Then quantity of sugar has to be reduced as condensed milk itself is sweet.
  2. Roast the cashew nuts and set aside for the garnish. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry.
  3. Put grated carrots in a small vessel . No need to add extra water in carrot. Put that vessel into the cooker. In the cooker add water as usual when we cook vegetables. Cook till one whistle. Remove from heat.
  4. If you are using milk, boil the milk on medium heat in a big non-stick pan stirring so that milk wont spill out. You can even use a cooker with out its lid for this.
  5. Once it starts boiling add cooked carrots, sugar and ghee. Stir continuously till the halwa starts to leave the sides of pan. It will be slightly loose in consistency. Then there is no need of cutting like the usual halwa. Garnish with cashew almond and raisins.
  6. If using condensed milk , mix cooked carrots, ghee and condensed milk and very little sugar in a big pan or open cooker. Cook on medium heat. Stir continuously till the halwa starts to leave the sides of pan.

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