Gajar (Carrot) Halwa with Coconut

Gajar (Carrot) Halwa with Coconut

A slightly less traditional gajar halwa recipe. Partially inspired by Jane Jojo's carrot halwa recipe.Halve the amount of coconut milk for a faster but less creamy dessert. Halve the number of raisins and cashews if using as a garnish instead of mixing in.



  1. 2 Cups Carrot (finely grated)
  2. 2 Cups coconut milk (preferably thick)
  3. 1/4 Cup brown sugar
  4. 1/2 Teaspoon Cardamom Ground
  5. 15 Cashews
  6. 30 Raisins
  7. 1 Tablespoon coconut oil
  8. 1/8 Teaspoon Salt


30 mins
  1. Add Photo

    Grate carrots (2 or 3) with fine grater/zester.

  2. Add Photo

    Heat coconut oil with medium high heat. Once oil is hot but not smoking, add cashews.

  3. Add Photo

    Flip cashews and remove from pan once both sides are browned (about 1 minute).

  4. Add Photo

    Once cashews are removed from pan, add raisins and cook for a minute or two.

  5. Add Photo

    Remove raisins from pan and set aside with cashews.

  6. Add Photo

    Add grated carrots and stir in coconut oil for a few seconds. Pour in coconut milk and cook on high heat.

  7. Add Photo

    Once carrot and coconut mixture starts to bubble, mix in cardamom and brown sugar and turn heat to medium. Stir occasionally.

  8. Add Photo

    Once the coconut milk has been absorbed/evaporated (may take a while depending on amount of liquid), turn the heat down and cook for a few minutes more, stirring/flipping carrot occasionally.

  9. Add Photo

    Turn off the heat and mix the cashews and raisins into the carrot mixture.

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