Carrot Halwa is everyone’s favourite Indian dessert, loved for its rich taste and comforting texture. Traditionally slow-cooked, this halwa is made by simmering fresh carrots in milk until soft and fragrant. A touch of Freedom Physically Refined Rice Bran Oil helps keep the grated carrots separate and perfectly textured, while ghee adds depth and aroma. Finished with nuts, raisins, and cardamom, this dessert is pure indulgence. Perfect for festivals, celebrations, or family gatherings, Carrot Halwa is timeless and irresistible.

Ingredients :

8–9 medium, tender carrots
4 cups full-fat milk (or organic milk, optional)
3 tablespoons ghee
1 tablespoon Freedom Physically Refined Rice Bran Oil
Sugar, as per taste
20–25 whole cashews
6 green cardamoms, finely powdered
1 pinch saffron strands
1 tablespoon golden raisins

Method :

  • Rinse, peel, and grate the carrots using a hand grater or food processor. You will need about 4–5 cups of grated carrots.
  • In a heavy-bottomed kadai, combine grated carrots and milk.
  • Cook on low to medium flame, bring to a gentle boil, then reduce the heat and let it simmer, stirring occasionally.
  • Allow the carrots to cook slowly as the milk reduces and thickens.
  • When the milk reduces by about 80%, add Freedom Physically Refined Rice Bran Oil, ghee, sugar, and powdered cardamom.
  • The oil helps keep the carrots separate and prevents lumping, while ghee adds aroma and richness.
  • Cook on low flame for 5–10 minutes, stirring frequently, until the oil and ghee start releasing from the sides of the kadai.
  • Add cashews, saffron strands, and raisins. Simmer for another 2–3 minutes.
  • Switch off the flame once the halwa reaches a rich, glossy consistency.

Serve hot or chilled, garnished with dry fruits of your choice.