Carrot halwa is a traditional dessert in many South Asian countries. It can be made with just 4 ingredients, and when one of them is a vegetable - you won't feel guilty eating it all. If you like carrot cake, you'll love this! It can also easily be made vegan, and carrots can be found all year round, so this is a crowd-pleaser for anyone at anytime. 

Did you know? Every day in UK homes we throw away 2.7 million whole carrots and 3.1 million glasses’ worth of milk. What a waste when they could go into this amazing sweet treat.

Ingredients (4-6 servings)

  • 5 medium carrots
  • 1 cup of milk (ish)
  • 1/2 cup of sugar (ish)
  • 3 tablespoons of ghee (clarified butter) or normal butter

To make a vegan version of this halwa, simply use a plant milk (oat milk is the best for not splitting when heated) and use dairy-free margarine or butter. 

optional 

  • 1/2 tsp of cardamom powder 
  • Few raisins and chopped unsalted cashew nuts

Method

1. Grate all your carrots or place through a food processor 

2. Place them in a pan with just enough milk to cover them, and bring to a boil

3. Simmer until almost all the milk has reduced down and evaporated. This will take a while! Keep stirring regularly to ensure the sides don't burn or stick. Whilst most of the milk should be gone, the mix should still be moist, think the texture of melting icecream.

4. Add about half your sugar, then add the rest bit by bit to taste.

5. Add your ghee or butter, and cardamom powder if using.

6. Once both these are melted in and combined, the mix should be gooey and moist, lifting from the pan easily. It's ready!

7. Toast raisins and cashews in some more ghee or butter if using

8. Serve the halwa warm, (it goes best alongside cold vanilla ice cream!) and garnish with cashews and raisins. 

This recipe was shared by Sharmila, one of the Hubbub mums :)

Food savvy tip: Milk can be frozen and stored for months. It will expand slightly when frozen and needs some time to defrost. 

Hungry for more? Rhubarb is in season in the UK throughout spring and summer, try our flavourful rhubarb and oat crumble. Find out what fruits and vegetables are at their best at different times of the year with our month-by-month guide to eating seasonally.