How to make Carrot Halwa with Ricotta Cheese | Step by Step Recipe

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 or any other recipe on the blog, tag 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)

Creamy, decadent and delicious Afghani carrot halwa made with ricotta cheese and dry milk powder. Recipe is easy to make and is perfect dessert for any occasion.

Author: Pavani

Print Pin Rate

Prep Time: 20 mins

Cook Time: 45 mins

Course: Dessert

Cuisine: Afghan

Servings: 12 servings

Ingredients

1x2x3x

• 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.

Nutrition

Nutrition Facts

Afghani Carrot Halwa (Carrot and Ricotta Halva)

Amount per Serving

Calories

250

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

36

mg

12

%

Sodium

 

95

mg

4

%

Potassium

 

356

mg

10

%

Carbohydrates

 

29

g

10

%

Fiber

 

2

g

8

%

Sugar

 

23

g

26

%

Protein

 

7

g

14

%

Vitamin A

 

7148

IU

143

%

Vitamin C

 

4

mg

5

%

Calcium

 

184

mg

18

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.