By Devi Poojari
January 2, 2026
The fudgy preparation made using red carrots available during the winter season, is a delicious and aromatic sweet dish that is perfect to relish when warm. Make a fresh batch using this easy recipe that reduces the effort of slow-cooking by half.
500 grams red carrots, grated 100 grams fresh khoya ¾ cup sugar 1 cup milk 4-5 tablespoons ghee 1 teaspoon cardamom powder 6-7 cashews, halved 8-10 raisins
Heat 3 tablespoons of ghee in a kadhai and sauté the carrots for 8-10 minutes over low flame.
Cover and cook for 10 minutes before adding in the milk and stirring well to combine.
Simmer for 15-20 minutes, stirring occasionally as the milk condenses while cooking the carrots to a soft texture.
Crumble in the fresh khoya three-quarters of the way along with the sugar and cook further for 15 minutes.
Heat the remaining ghee in a separate pan and sauté the cashews, raisins until brown and plump.
Sprinkle the cardamom powder into the cooked halwa before adding the fried dry fruits. Serve hot.