Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Carrot Halwa Kerala

Grated carrots slow-cooked in full-fat milk until completely absorbed, then enriched with sugar and ghee — Kerala's version of gajar halwa, finished with coconut milk and cardamom for a distinctly Keralan character.

🧺 Ingredients

• Carrots (red/orange, grated): 600 g (approx. 5 medium carrots)
• Full-fat milk: 500 ml
• Sugar: 180 g
• Ghee: 4 tbsp (60 ml)
• Thick coconut milk: 100 ml
• Cashew nuts: 30 g
• Raisins: 25 g
• Cardamom: 5 pods (crushed)
• Condensed milk: 3 tbsp (optional)
• Stores refrigerated for 4 days; reheat with a splash of milk

👩‍🍳 How to make Carrot Halwa Kerala

1. Heat 2 tbsp ghee in a heavy pan over medium heat.
2. Add 600 g grated carrots.
3. Sauté for 5 minutes until slightly softened.
4. Pour in 500 ml milk over medium heat.
5. Cook, stirring every few minutes, until the milk is fully absorbed and carrots are very soft — about 20 minutes.
6. Add 180 g sugar and condensed milk (if using) over medium heat.
7. Stir continuously.
8. The mixture will liquefy briefly as sugar melts then thicken as it cooks down.
9. Cook 12–15 minutes until the halwa masses together and pulls away from pan sides.
10. Add thick coconut milk over medium heat.
11. Stir for 3 minutes.
12. Add remaining 2 tbsp ghee.
13. Stir until ghee is absorbed and halwa is glossy.
14. Add cardamom.
15. The halwa should hold shape when pressed.
16. Fry cashews and raisins in a little extra ghee until golden.
17. Stir into halwa or scatter on top.
18. Serve warm.

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