Afghani Halwa with Ricotta Cheese | Step by Step Recipe

Why I love this Afghan gajar ka halva 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 'Expert Tips' section for ideas

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the list of ingredients you need to make this Afghani carrot halwa recipe:

• carrots - choose fresh, juicy carrots. If you can get your hands on gajar, red carrot, usually in winter, then use them.
• 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

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make gajar halwa using milk powder and ricotta cheese:

Prep

In a small bowl, combine raisins and water. Set aside until ready to use.

Grate the peeled carrots using the small holes of a grater. You can also grind the peeled and chopped carrots along with milk into a smooth paste and use in the recipe.

Make Carrot halwa

Melt ghee/ unsalted butter in a heavy bottomed pan on medium-low heat. Add the grated carrot and ground cardamom. Cook, stirring occasionally. until carrot is tender and does not smell raw anymore.

While the carrots are cooking, in a medium size bowl combine ricotta cheese and powdered milk. 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 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. Then pour the mixture into a greased 9″ square pan and let chill to set. Cut into pieces to petit four or burfi.

Expert 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.

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.

You might also like

Here are a few more decadent desserts that you might like:

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Recipe Card

Afghani Carrot Halwa

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

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Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Course: Dessert

Cuisine: Afghan

Servings: 12 servings

Ingredients

1x2x3x

• 3 tablespoons Raisins
• ¼ cup Water
• 8~10 Medium Carrots, peeled
• ¼ cup Unsalted Butter or ghee, divided
• ¼ teaspoon Ground Cardamom
• 1½ cups Ricotta Cheese
• 1~1½ cups Sugar*
• 1 cup Powdered Milk
• ¼ cup Nuts, chopped (almonds, pistachios, cashews etc)

Instructions

Prep:

• In a small bowl, combine raisins and water. Set aside until ready to use.
  3 tablespoons Raisins, ¼ cup Water
• Grate the peeled carrots using the small holes of a grater. You should have about 6 cups of grated carrot.

  You can also grind the peeled and chopped carrots along with ¼~½ cup of milk into a smooth paste and use in the recipe.
  8~10 Medium Carrots, peeled

Make Afghan Carrot Halwa:

• Melt ghee/ unsalted butter in a heavy bottomed pan on medium-low heat. Add the grated carrot and ground cardamom. Cook, stirring occasionally. until carrot is tender and does not smell raw anymore, about 15~20 minutes.
  ¼ cup Unsalted Butter or ghee, divided, ¼ teaspoon Ground Cardamom
• While the carrots are cooking, in a medium size bowl combine ricotta cheese and powdered milk. Mix well into a smooth mixture without any lumps.
  1½ cups Ricotta Cheese, 1 cup Powdered Milk
• 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.
  1~1½ cups Sugar*
• 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.
  ¼ cup Nuts, chopped (almonds, pistachios, cashews etc)
• 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.

Video

Notes

• Traditionally carrots are finely grated for this recipe. But you make carrot halwa without grating as well. Just blend the peeled and chopped 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

Calories: 266kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 96mg | Potassium: 359mg | Fiber: 2g | Sugar: 27g | Vitamin A: 7148IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 1mg

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