This winter-special carrot halwa is a guilt-free dessert made without sugar or milk, naturally sweetened with dates, and packed with pure flavor and goodness. Perfect for clean eating and a healthy treat during the colder months!
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Soak makhana, cashews, dates, cardamom powder, and saffron in ½ cup water for 30 minutes.
Wash and grate the carrots.
Heat ghee in a pan and add the grated carrots.
Cook on low flame for 13–15 minutes until the carrots turn soft.
Grind the soaked makhana, nuts, and dates into a smooth creamy paste.
Add this paste to the cooked carrots.
Cook on low flame for 5–6 minutes until the halwa becomes thick, creamy, and aromatic.
Serve warm and enjoy your guilt-free, naturally sweet carrot halwa.
Ensure the makhana, cashews, and dates are soaked well to achieve a smooth paste.
Cook the carrots on low flame to retain their natural sweetness and flavor.
Use fresh, soft dates for better sweetness and texture.
Can I use a different sweetener instead of dates?
Dates are recommended for their natural sweetness and creamy texture, but you can experiment with other natural sweeteners like jaggery or honey.
Can I make this recipe vegan?
Yes, you can substitute ghee with coconut oil or any plant-based butter to make it vegan.
How long can I store this halwa?
You can store the halwa in an airtight container in the refrigerator for up to 3–4 days. Reheat before serving.
Can I use pre-grated carrots?
Yes, pre-grated carrots can be used, but ensure they are fresh for the best flavor.
What can I serve with this halwa?
This halwa can be served as a standalone dessert or paired with a dollop of vegan cream or yogurt for added richness.
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