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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Warm Carrot Halwa with Cardamom

Gajar ka Halwa

(43 reviews)
"

This classic dessert is often made during festivals and special occasions. My grandmother always added a pinch of love with each cardamom seed—it's truly comfort in a spoon.

"
Warm Carrot Halwa with Cardamom
Prep time:15 mins
Cook time:45 mins
Total time:1 hr

Protein

6g

Carbs

57g

Fat

13g

Calories

350 kcal

Servings:
6
VegetarianGluten Free

Ingredients

carrots1 kg
(fresh, peeled and grated)
whole milk4 cups
ghee3 tbsp
sugar1 cup
(adjust to taste)
cashew nuts2 tbsp
(roughly chopped)
almond slivers2 tbsp
pistachios1 tbsp
(chopped)
raisins2 tbsp

Spices

green cardamom pods5
(seeds crushed)

Directions

Prepare the Base

  1. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
  2. Add the grated carrots and sauté for about 5–7 minutes until they soften slightly and the raw smell disappears.

Cook the Carrots

  1. Pour in the whole milk and bring the mixture to a gentle boil.
  2. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the milk reduces and thickens, about 25–30 minutes.
Chef's tip: Stirring frequently helps prevent the milk from scorching at the bottom.

Sweeten and Spice

  1. Once the milk has mostly evaporated, add the sugar and continue to cook, stirring, for another 10 minutes until the halwa thickens.
  2. Stir in the crushed cardamom seeds and mix well.

Finish with Nuts

  1. In a small pan, heat the remaining tablespoon of ghee and lightly fry the chopped cashews, almonds, and raisins until golden.
  2. Fold the fried nuts and raisins into the halwa.
  3. Garnish with pistachios and serve warm.
Chef's tip: The nuts add not only texture but also a lovely aroma when fried in ghee.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.