Afghani carrot halwa is creamy, decadent and delicious. Recipe uses ricotta cheese and dry milk powder. It is a perfect sweet treat for any occasion.
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Gajar ka halwa (aka carrot halwa) is a very popular Indian dessert. Today I have an Afghani version that is very similar to it but uses slightly different ingredients.
This recipe is adapted from ‘The New Middle Eastern Vegetarian‘ cookbook by Sally Butcher. This Afghani version of carrot halwah/ halva is very rich and decadent. It is made with a combination of ricotta cheese and dry milk powder.
Ricotta cheese is a great substitute for khoya/ mawa (milk solids). It is readily available in grocery stores here and works beautifully. I love using it in Indian desserts like this malai coconut ladoo or this chocolate peda recipe.
All in all, an easy to make dessert that is sure to wow everyone with its taste and texture. Don’t forget to check the Serving suggestions section for some yummy serving ideas.
Why I love this recipe
- easy to make
- ingredients are readily available in grocery stores
- very creamy and decadent
- perfect to make ahead of time
- can be served in several ways – check ‘Serving suggestions’ section for ideas
Ingredients
Here are the list of ingredients you need to make this Afghani style gajar ka halwa:
- carrots
- ricotta cheese – preferably whole milk, but part skim will work too.
- dry milk powder
- granulated sugar
- ground cardamom
- dry fruit – almonds, cashews, pistachios, raisins
Instructions
Prep Carrots: Start by grating peeled carrots using the small holes of a grater. You can also peel and chop them. Then grind them along with some milk into a smooth paste.
Prep the Raisins: Soak raisins in water and set aside until ready to use.
Make Afghan carrot halvah: Melt ghee/ unsalted butter in a heavy bottomed pan on medium-low heat. Add the grated and ground cardamom. Cook until they are cooked through and tender, about 15~20 minutes, stirring occasionally.
While the carrots are cooking, combine ricotta cheese and powdered milk in a medium size bowl. Mix well into a smooth mixture without any lumps.
Add sugar to the carrots, mix well and cook till dissolved. Next stir in the ricotta mixture. Cook gently until the mixture is thick and creamy, about 5~7 minutes.
Drain the raisins and add them to the carrot halwa along with the other nuts. Mix well. At this stage, Afghani carrot halwa will have a soft consistency and can be served in a bowl.
If you want to make into squares/ diamonds, then cook till the mixture starts to leave the sides of the pan, about 10~15 minutes more. Then pour the mixture into a greased 9″ square pan and let chill to set, about 2~3 hours. Cut into pieces to petit four or burfi.
Serving Suggestions
Here are a few serving Ideas for Afghani Carrot halwa:
- Serve in bowls with a spoon either warm, chilled or at room temperature.
- Cook halva until it starts to leaves the sides of the pan. Place on a greased plate and chill it until set. Then cut them into squares or diamonds to make terrific and unusual petit fours or burfi.
- Make these amazing no bake carrot halwa cheesecakes.
- Or try this delicious carrot halwa ice cream.
- Use as a tart filling by piling it into a pie crust. Serve with some crème fraiche on the side.
Tips
- Traditionally carrots are finely grated for this recipe. But you make carrot halwa without grating as well. Just blend the carrots with some milk into a smooth mixture and use.
- I prefer whole milk ricotta cheese for the best texture. But part skim will work great too.
- You can use either full fat or skim dry milk powder.
- Adjust the quantity of sugar based on the sweetness of the carrots used.
- You can skip the nuts and raisins.
- Leftover halwa keeps well in an airtight container for up to 1 week. It can also be frozen for up to 2 months.
Few more delicious international recipes to try
- Baked lima beans – Mediterranean style
- Obi non
- Vegetarian skillet enchilada
- Spanakopita triangles
- Thai zucchini curry
- Vegan churros with chocolate sauce
- Roti canai
- Cast iron skillet pita bread
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Afghani Carrot Halwa (Carrot and Ricotta Halva)
Ingredients
- 8~10 Medium Carrots, peeled
- ¼ cup Unsalted Butter or ghee, divided
- 1~1½ cups Sugar*
- ¼ teaspoon Ground Cardamom
- 1½ cups Ricotta Cheese
- 1 cup Powdered Milk
- ¼ cup Nuts, chopped (almonds, pistachios, cashews etc)
- 3 tablespoons Raisins
Instructions
- Grate the peeled carrots using the small holes of a grater. You can also grind them along with ¼~½ cup of milk into a smooth paste.
- Soak raisins in water and set aside.
- Melt ghee/ unsalted butter in a heavy bottomed pan on medium-low heat. Add the grated and ground cardamom. Cook until they are cooked through and tender, about 15~20 minutes, stirring occasionally.
- While the carrots are cooking, combine ricotta cheese and powdered milk in a medium size bowl. Mix well into a smooth mixture without any lumps.
- Add sugar to the carrots and cook till dissolved.
- Stir in the the ricotta mixture and mix well. Cook gently until the mixture is thick and creamy, about 5~7 minutes.
- Drain the raisins and add to the pan along with the other nuts. Mix well. At this stage, halva will have a soft consistency and can be served in a bowl.
- If you want to make into squares/ diamonds, then cook till the mixture starts to leave the sides of the pan, about 10~15 minutes more. Then pour the mixture into a greased 9″ square pan and let chill to set, about 2~3 hours. Cut into pieces to petit four or burfi.
Notes
- Traditionally carrots are finely grated for this recipe. But you make carrot halwa without grating as well. Just blend the carrots with some milk into a smooth mixture and use.
- I prefer whole milk ricotta cheese for the best texture. But part skim will work great too.
- You can use either full fat or skim dry milk powder.
- Adjust the quantity of sugar based on the sweetness of the carrots used.
- You can skip the nuts and raisins.
- Leftover halwa keeps well in an airtight container for up to 1 week. It can also be frozen for up to 2 months.
Sarita
Mouth watering after I see this pic.Afgani halwa is very yummy.
Sandhya Ramakrishnan
I have cooked quite a few recipes from the cook book that you have mentioned. I love those colorful carrots and blending them sounds easy. I have made something similar to this from an Turkish cook book and it had powdered coconut in it as well. Looks so delicious 🙂
Sathya Priya
Colorful carrots and loved the burfi outcome along with cheese.I too want to try carrot halwa with some cheese
Priya Suresh
Wow, those colourful carrots looks super catchy, halwa looks absolutely decadent.
Srividhya Gopalakrishnan
Bookmarking this recipe.. with cheese and milk powder sounds yumm
vaishali sabnani
I love these colorful carrots, haven’t seen yello ones, so definitely a visual treat. The halwa sounds yum , would love to try it while the carrots are still in bloom.
Srivalli
Wow never actually seen the coloured carrots..very nice one pavani..the halwa looks heavenly..
Global Tastes & Travels Inc.
love the texture of this halva and I too like to buy the rainbow carrots
Global Tastes & Travels Inc.
love the texture of this halva and I too like to buy the rainbow carrots
sneha datar
The colored carrots look great and this halwa yummy.
Mayuri Patel
This is a different way to make carrot halwa with ricotta cheese and adding the nuts, raisins and milk powder, makes it sound so delicious. Like the whole bit about grinding the carrot with milk instead of grating them.