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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat ghee in a heavy pan.
Add grated carrots and sauté on medium flame for 8–10 minutes until slightly soft and aromatic.
Add milk and cook until the milk reduces completely.
Add sugar and cook until the mixture thickens again.
Add the leftover ghee residue (mava) and mix well.
Cook for 5–7 minutes on low flame until the halwa leaves the sides of the pan.
Add cardamom powder and dry fruits.
Serve hot with extra nuts on top.
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Roast the ghee residue separately for 2 minutes before adding for extra nutty taste.
If the residue is slightly coarse, crush it lightly before adding.
Don’t add too much sugar at once as the residue already has a caramelized taste plus carrot has its own rich sweetness.
Can I use store-bought ghee residue for this recipe?
Yes, you can use store-bought ghee residue if available, but homemade ghee residue has a fresher and more authentic flavor.
How can I make this recipe vegan?
To make it vegan, substitute ghee with vegan butter or coconut oil and use plant-based milk.
Can I store this halwa for later?
Yes, you can store it in an airtight container in the refrigerator for up to 3–4 days. Reheat before serving.
What other dry fruits can I use?
You can use raisins, walnuts, or any other dry fruits of your choice to enhance the flavor.
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