Shredded Carrot Halava

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Average: 5 (1 vote)
Prep Time: 
70 min.

Carrot halava is a popular dessert dish served at ISKCON temples around the world on ekadasi days. Some people love it, and some are not fond of it at all. Try it out and see if you like this unusual variation on a favorite dish.

It's not your average halava, which is made mostly of farina, but it is a traditional Punjabi style called 'gaajar ka halava'. This particular recipe might be from Kurma, or possibly Yamuna Devi (we would like to know), but there are many variations.

Like most halava, this can either be served warm in scoops or bowls, or can be shaped into a slab and cut into squares, then garnished with nuts and more raisins.


  • 1 1⁄2 lb carrots
  • 1 1⁄2 cup milk or soy milk
  • 8 peppercorns
  • 1⁄2 cup white sugar
  • 1⁄2 cup brown sugar
  • 1 teaspoon powdered cardamom
  • 1⁄2 cup ghee
  • 1⁄4 cup raisins or currants
  • 1⁄2 cup walnut pieces
  • 1⁄2 cup slivered, raw almonds
  • 1⁄4 teaspoon clove powder
  • 1⁄4 teaspoon nutmeg powder
  • 1 teaspoon cinnamon powder


  1. Combine the carrots, half-and-half, whole milk, and peppercorns in a heavy 5- to 6-quart saucepan and place over a high flame. While stirring constantly, bring the liquid to a full boil. Then reduce the flame to medium high and, stirring frequently, cook for about 25 to 35 minutes, or until the liquid has boiled off and the carrots are nearly dry.
  2. Add the sweeteners and half the cardamom. Then, while stirring steadily to prevent scorching, cook for 10 to 14 minutes, or until the carrots are again nearly dry.
  3. Pour in the ghee, 1/4 cup raisins, walnut bits, almonds, powdered spices (including the rest of the cardamom), and fry until the mixture begins to pull away from the sides of the pan in a mass. Remove the pan from the flame and extract the peppercorns.
  4. Transfer the halava to a decorative serving bowl or tray. Before offering to Krishna, garnish with raisins or whole walnuts, or decorate the surface with a sheet of edible gold or silver foil.

If you know the origin of this particular recipe, we would like to know so we can credit the cook. Also let us know if you like this recipe, and how it turned out for you. Did you do anything too make it more delicious?


Yamuna's recipe

This recipe closely follows one from Yamuna's "The Art of Indian Vegetarian Cooking" recipes, "Shredded Carrot Halva with Pistachios". She includes half and half, which is listed here in the directions but not in the ingredients list. I'd like to try it without it since I'm planning on making the vegan version. Yum!

Shredded Carrot Halva

Very nice recipe, my preparation came out nicely, it was delicious, thanks for the recipe. Hari Bol.

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