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Decadent carrots halwa

Slow-cooked the carrots in milk and spices like saffron and cardamom and serve with roasted nuts.


  • 2 litres milk
  • A generous pinch of saffron
  • 1 kg carrots, frozen and thawed carrots if needed
  • 1 teaspoon cardamom powder
  • 3 tablespoons ghee
  • 1 cup cane sugar
  • Chopped and roasted nuts like pistachios and cashews


  1. Boil milk in a heavy-bottomed pan and then reduce the heat to a low simmer for 10 minutes. Remove a few teaspoons of milk in a small bowl and mix in the saffron threads, and set it aside.
  2. While the milk is simmering, thaw the frozen carrots if needed. Add them into the milk, a handful at a time. Stir as you go along till you’ve added all the carrots.
  3. Keep the pan on low heat and continue to stir to prevent it from catching at the bottom. Cook carrots and milk together till the milk has three-quarters evaporated, approximately 15 to 20 minutes
  4. Add the saffron milk along with cardamom powder. Cook on low heat for another 10 minutes. Add in the ghee and sugar, and continue to scrape the bottom continuously, stirring till all the milk has evaporated. Mash the carrots with a potato masher if needed. Keep cooking till the liquid has evaporated and the mixture takes on a darker fudgy appearance. 
  5. Remove in a serving bowl and garnish with roasted nuts. Enjoy! 

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