Easy Carrot Halwa Recipe with Khoya

There are some Indian desserts that never go out of style, and carrot halwa is definitely one of them! ❤️

The aroma of freshly grated carrots cooking in ghee, the richness of khoya, and the gentle fragrance of cardamom make this traditional Indian sweet truly irresistible. Whether you're craving something sweet after a meal or planning a special family treat, a bowl of homemade gajar ka halwa is always a wonderful choice.

This easy carrot halwa recipe uses grated carrots, khoya, sugar, ghee and almonds to create a delicious dessert without complicated steps. The carrots are steamed first, making the preparation easier and quicker.

So, why wait for a festival or special occasion? Try this homemade carrot halwa and treat your family to a little sweetness today!

Ingredients required

• 1/2 kg carrots, grated
• 3-4 tsp khoya
• 1/4 cup powdered sugar
• 1/2 tsp cardamon powder
• 1/4 cup of almonds, finely sliced
• 5-6 tsp of ghee

How to Make Carrot Halwa

1. Steam the carrots: Steam the grated carrots for about 20 minutes and keep them aside.

2. Roast the almonds: Heat the ghee in a pan. Add the sliced almonds and roast until golden. Remove them and set aside for garnishing.

3. Cook the carrots: In the same pan, add the steamed carrots to the remaining ghee. Sauté for a few minutes until the carrots are well coated with ghee.

4. Add sugar and khoya: Stir in the powdered sugar and khoya. Cook until the sugar and khoya dissolve and the mixture comes together.

5. Add cardamom: Mix in the cardamom powder and stir well to bring out its lovely aroma.

6. Garnish and serve: Top with the roasted almonds and serve warm for a comforting homemade dessert.

Serving suggestions

• Serve warm after lunch or dinner for a comforting dessert.

• Garnish with extra sliced almonds or chopped pistachios for a festive touch.

• Enjoy with a scoop of vanilla ice cream for a delicious hot-and-cold combination.

• Serve during festivals, family gatherings or whenever you crave a homemade Indian sweet.