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Vegetarian - Vegan - Explorer

sobhna's gajjar carrot halwa recipe


Serves 2

  • 2 grated carrots

  • 1 and 1/3 cup of milk (we used almond but you can use any milk)

  • 1 cup of evaporated coconut milk

  • 1-2 tablespoons sugar (to taste)

  • 4-5 tablespoons saffron milk (made by warming 4-5 tablespoons milk in microwave and then stirring in 2-3 strands of saffron)

  • Small handful of sultanas

  • Small handful of chopped cashews

  • 2 tablespoons of almond slivers

  • 1/4 teaspoon of Sobhna’s Chai Masala


  1. Add grated carrots into a pot on high heat, stirring in 1 1/3 cup of milk for approx. 15 minutes (or until the milk almost evaporates and carrots soften)

  2. Stir in 1 cup of evaporated coconut milk, and simmer on a high heat for another 10-12 minutes. Keep checking and stirring every 2-3 minutes so it doesn’t burn or stick to the base of the pot.

  3. Add sugar and stir continuously for 6-7 minutes so the sugar melts into the halwa.

  4. Stir in the saffron milk and stir for another 3-4 minutes before adding the dried fruit and nuts.

  5. You will notice the liquid evaporate and this is a sign that you are towards the end of the cooking process. Stir in the chai masala and serve.

  6. This sweet dish is delicious chilled and served with ice-cream.

Find the video tutorial to this recipe here and to subscribe to our YouTube channel click here.

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