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31 October, 2017

CARROT HALWA…..using jaggery and with just 3 tsp of ghee

Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh Tags:

Carrot/gajar halwa……with the minimum usage of ghee in it and also with the goodness of jaggery & almonds. It hardly takes any time to prepare this delicious sweet, which is also a winter special here in north India. We get plenty of red carrots/winter carrots now in Gurgaon. We can pair this sweet along with many savory dishes like Upma(any kind), dosa/dosay, Poori & sagu, spicy rice preparations, and also with Idly. Yes…. yesterday I paired this halwa with Banana-coconut idly, which is again my one more innovation.

The jaggery which I bought this time is very light in color, it is not that usual brown.  So I think that also made difference in the final color of halwa. If I had used dark colored jaggery, then the halwa must have looked different, color wise. But believe me no one could make out that I had used jaggery in place of suga


You may also like to check  –  Kashi halwa/dumrot , Pineapple halwa , apple-almond halwa , banana halwa with walnut & almond , Pineapple sooji halwa , fruits & nuts semolina halwa , sugarless banana walnut halwa , soya bean flour-wheat flour halwa , mango sooji halwa


Ingredients :

  • Grated carrot – 2 cups ( tightly packed)
  • Ghee – 3 tsp
  • Milk – 1/2 cup
  • Jaggery – 1/2 cup (tightly packed)
  • Cardamom Powder – 1/4 tsp
  • Almonds (flakes) – 1/4 cup



  • Heat 1&1/2 tsp of ghee in a pan, add in grated carrot and saute it well for 2 minutes

  • Then add in milk, keep the fire on low, cover and cook till all the milk is absorbed. Don’t forget to stir in between

  • Once the mixture becomes dry, add in jaggery powder& cardamom powder, mix everything well while stirring continuously on medium high fire

  • Remove from the fire when it becomes dry again and leaves the edges of the pan

  • Heat remaining ghee and fry almonds flakes in it and pour it over the halwa, mix well and serve