Carrot Halwa (Spiced Carrot Pudding)

Carrot Halwa (Spiced Carrot Pudding)

I juice carrots a few times a week, and the pulp really adds up. Finding a good use for all that excess carrot-y goodness is always a challenge, and it’s just too nutritious to just throw in the compost.

So this week, I decided to make Carrot Halwa.

Carrot Halwa is also known as Gajar Halwa or gajrala, and is a traditional Indian dessert made with carrots and full-fat milk or coconut milk. This Carrot Halwa recipe tastes like a sweet, spicy carrot pudding, and it is delicious warm or cold. It’s so good, I have trouble eating just one piece!

Traditionally, halwa is garnished with roasted cashews or pistachios, but you could also use golden raisins, sliced almonds or even currants, if you prefer.

Carrot Halwa
Serves 9
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  1. 2 cups finely shredded carrots (squeeze out excess water) OR carrot pulp from a juicer
  2. 2 cups full fat coconut, goat or cow's milk (where to find additive free coconut milk)
  3. 3 tablespoons unsalted butter or coconut oil (more if using carrot pulp)
  4. 1/4 cup coconut palm sugar, Rapadura OR 4 Tbsp honey (where to find coconut sugar online)
  5. 1/2-1 teaspoon cardamom powder, to taste
  6. 1/4 cup roasted pistachios, almonds or cashews, coarsely chopped or processed into small pieces.
  1. Sautee_Halwa_SmallFootprintFamilyBoil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
  2. Melt the butter or coconut oil in a frying pan on medium heat.
  3. Add the shredded carrots or carrot pulp and stir-fry for about seven to eight minutes. (This will take less time if you are using carrot pulp)
  4. Cooking_Halwa_SmallFootprintFamilyCarrots should be tender and slightly changed in color. 
  5. Add the milk and cook until the milk cooks off and is fully incorporated into the carrots. This will take about ten minutes.
  6. Next add the sugar or honey and cardamom powder and stir-fry for another three to four minutes until the halwa starts to pull away from the side of the frying pan.
  7. Halwa_Pan_SmallFootprintFamilyServe warm and garnish with pistachio or cashew nuts OR spread flat into a pan until 3/4 inch thick and top with nuts. After the halwa cools, cut into squares.
  1. Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
Small Footprint Family

About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.


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