The Washington Post

Carrot Halwa

Carrot Halwa 9.000

Bill O'Leary

Washington Cooks Jul 27, 2011

This sweet pudding can be served warm or cold.

Servings: 9 - 10
  • 4 tablespoons ghee (clarified butter)
  • 1/3 to 1/2 cup roasted, unsalted cashews, plus more, coarsely chopped, for optional garnish
  • 1/3 to 1/2 cup golden raisins, or to taste (optional)
  • 2 pounds carrots, peeled, trimmed and grated
  • 28 ounces (2 cans) sweetened condensed milk
  • 8 to 10 green cardamom pods
  • 1/2 cup sugar, or to taste


Melt 2 tablespoons of the ghee in a medium nonstick pot or heavy-bottomed enameled pot over medium heat. Add the whole cashews (to taste) and the raisins (to taste), if using, and stir to coat evenly. Cook for a few minutes, stirring, until lightly browned.

Add the carrots and cook for 2 to 3 minutes, then add the sweetened condensed milk, cardamom pods and sugar; stir to incorporate. Reduce the heat to medium-low and cook uncovered for about 2 hours, stirring often to keep the mixture from sticking to the bottom of the pot. The milk will have cooked down, and the mixture should become darker in color. Remove from the heat; if desired, remove the cardamom pods. Stir in the remaining 2 tablespoons of ghee until it has melted.

Divide among individual dessert bowls; garnish with chopped cashews, if desired.

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Recipe Source

From Laurel resident Violet Dorai Singh and Washington resident Daniel Phoenix Singh.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 500

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 10g 50%

Cholesterol: 45mg 15%

Sodium: 200mg 8%

Total Carbohydrates: 79g 26%

Dietary Fiber: 3g 12%

Sugar: 73g

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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