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  1. Recipe

Carrot Halwa

4 to 6 servings

Source: Recipe by Nandita Shah

Serve this delicious dessert hot or at room temperature.

About the Recipe

115 Calories · 2.7 g Protein · 4.2 g Fiber


Makes 4 to 6 Servings

  • raw cashews (1/4 cup)
  • grated carrots (4 cups)
  • golden raisins (1/4 cup)
  • ground cardamom (1/2 tsp.)
  • agave nectar, raw sugar, or jaggery, or to taste (1/4 tsp.)
  • roasted almond slivers, for garnish (1 tsp.), optional


  1. To make cashew paste, place 1/4 cup (25 grams) raw cashews in 1 cup (250 milliliters) of water to soak for half an hour.

  2. After cashews are soaked, place them in a food processor and process into a fairly smooth paste. To achieve a more paste-like texture, pour out the water and continue to grind the cashews and then add a little water if needed to achieve desired consistency.

  3. In a medium sauce pan with a steamer, cook carrots until tender when pierced with a fork. 

  4. Add cashew paste, raisins, and cardamom and cook until heated through, about 2 minutes. 

  5. Taste the dish and add agave nectar, raw sugar, or jaggery as desired. Garnish with almond slivers before serving, if desired.

Nutrition Facts

Per serving (1/4 of recipe)

Calories: 115
Fat: 3.8 g
     Saturated Fat: 0.7 g
     Calories from Fat: 27.7%
Cholesterol: 0 mg
Protein: 2.7 g
Carbohydrates: 19.8 g
Sugar: 10 g
Fiber: 4.2 g
Sodium: 70 mg
Calcium: 45 mg
Iron: 1.2 mg
Vitamin C: 5 mg
Beta Carotene: 9,786 mcg
Vitamin E: 1.3 mg

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