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    Home » Dessert » Carrot Sooji Halwa

    Easy to make Carrot Sooji Halwa Recipe

    Published: Dec 31, 2009 · Modified: Oct 11, 2022 by Pavani · 25 Comments

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    Carrot sooji halwa is a creamy Indian dessert that is easy to make and absolutely delicious. It is the perfect combination of two of my favorite dishes carrot halwa and suji halwa. Make it for festivals, parties or as an anytime sweet treat.

    Brass bowl with carrot sooji halwa topped with raisins and cashews

    My family has major sweet tooth and I am always looking for new sweet treats to make for them. Luckily the kids have started to enjoy them too. So, I make gajar halwa and rava kesari quite frequently.

    Today I have carrot sooji halwa which is a yummy combo of gajar and suji halwa. This is my take on popular North Indian shahi halwa recipe. My version is made with carrots along with semolina.

    This sooji halwa is quick and simple to make. But it looks like it took a long time to make. Try this rich sooji halwa recipe and I am sure you will love it.

    Brass bowl with shahi halwa with carrots topped with raisins and nuts

    Why I love this recipe

    • quick and easy Indian dessert
    • needs just handful of main ingredients
    • perfect to make for festivals, parties and any big or small celebrations
    • crowd pleaser

    Ingredients

    This recipe needs just a handful of ingredients. Here is what you need:

    • Sooji - I love using the fine variety of suji in this recipe. But if you only have the coarser variety, then go ahead and use it.
    • Carrot - I use the regular carrots because that is all I get here in the US. But if you can get your hands on 'gajar' or the bright red winter carrots, then use them.
    • Ghee - is a quintessential ingredient for most Indian desserts. So, try to get good quality store bought ghee or may it yourself.
    • Sugar - I use regular white sugar.
    • Dry fruit - I used cashews, almonds and raisins. Feel free to use walnuts, pistachios, melon seeds etc.
    • Milk - I use 2%, but feel free to use whole milk.
    • Ground cardamom
    Ingredients needed - details in the recipe card

    Instructions

    Here is how to make this easy and delicious carrot suji halwa recipe:

    Melt 1 tablespoon ghee in a medium size pan on medium heat. Add cashews, almonds & raisins and cook till the nuts are golden and raisins plump up. Using a slotted spoon, remove the dry fruit into a small bowl.

    In the same pan, add 1 tablespoon ghee and sooji. Cook till sooji changes color and smells fragrant, about 3~5 minutes. Remove in to a small bowl and set aside.

    Cooking sooji in ghee until golden and removed into a bowl

    In the same pan, heat the remaining 1 tablespoon of ghee and add the grated carrot. Cook, stirring occasionally, until it is slightly soft and does not smell raw anymore, about 6~8 minutes.

    Add the milk and mix well. Bring the mixture to a simmer.

    Grated carrot cooked in ghee until soft and then cooked in milk

    Stir in the fried sooji and mix well to make sure that there are no lumps. Cook for 2~3 minutes.

    Sooji added to the pan and cooked till thickened. Sugar and cardamom are then added

    Next add sugar and mix well. Cook on low flame until halwa slightly thickens, about 5-7 minutes. Finally add ground cardamom and fried dry fruit. Mix well and serve hot, cold or at room temperature.

    Toasted dry fruit added to carrot sooji halwa

    Notes

    • I prefer to use fine sooji in this recipe. But feel free to use coarser variety if that is what you have on hand. Adjust the amount of milk in the recipe accordingly.
    • If you can get your hands on some bright red winter 'gajar', then use them here. They impart tons of flavor and beautiful color to the dish.
    • You can make this carrot sooji halwa vegan. Use vegan butter and plant based milk in the recipe. I love almond or oat milk because they are thick and rich.
    • This suji aur gakar ka halwa is great to serve hot, at room temperature or chilled. Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
    • You can add more ghee (3~4 tablespoons more) to make this even more rich and decadent.
    • I use all milk, but you can use 50:50 milk and water to make it less rich.
    Top view of carrot suji halwa topped with fried dry fruit

    Few more sooji/ semolina based recipes to try

    • Pizza dough with semolina
    • Sooji laddoo
    • Lebanese Namoura
    • Instant handvo
    • Moroccan Harcha
    • Semolina whole wheat bread
    • Pesarattu Upma
    Carrot Sooji Halwa

    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 @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Carrot sooji halwa

    Carrot-Sooji Halwa

    Carrot sooji halwa is a creamy Indian dessert that is easy to make and absolutely delicious. It is a yummy combination of carrot halwa and suji halwa.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Dessert
    Cuisine: south indian
    Servings: 6 servings

    Ingredients

    • ¼ cup Ghee, divided use
    • 1 tablespoon Cashews, chopped
    • 1 tablespoon Almonds, chopped
    • 1 tablespoon Raisins
    • ⅓ cup Sooji
    • 2 Medium Carrots, grated
    • ⅓ cup Sugar (or more as per taste)
    • 2 cups Milk (2% or whole milk)
    • ¼ teaspoon Ground Cardamom

    Instructions

    • Melt 1 tablespoon ghee in a medium size pan on medium heat. Add cashews, almonds & raisins and cook till the nuts are golden and raisins plump up. Using a slotted spoon, remove the dry fruit into a small bowl.
    • In the same pan, add 1 tablespoon ghee and sooji. Cook till sooji changes color and smells fragrant, about 3~5 minutes. Remove in to a small bowl and set aside.
    • In the same pan, heat the remaining 2 tablespoons of ghee and add the grated carrot. Cook, stirring occasionally, until it is slightly soft and does not smell raw anymore, about 6~8 minutes.
    • Add the milk and mix well. Bring the mixture to a simmer.
    • Stir in the fried sooji and mix well to make sure that there are no lumps. Cook for 2~3 minutes.
    • Next add sugar and mix well. Cook on low flame until halwa slightly thickens, about 5-7 minutes. Finally add ground cardamom and fried dry fruit. Mix well and serve hot, cold or at room temp.

    Notes

    • I prefer to use fine sooji in this recipe. But feel free to use coarser variety if that is what you have on hand. Adjust the amount of milk in the recipe accordingly.
    • If you can get your hands on some bright red winter 'gajar', then use them here. They impart tons of flavor and beautiful color to the dish.
    • You can make this carrot sooji halwa vegan. Use vegan butter and plant based milk in the recipe. I love almond or oat milk because they are thick and rich.
    • This suji aur gakar ka halwa is great to serve hot, at room temperature or chilled. Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
    • You can add more ghee (3~4 tablespoons more) to make this even more rich and decadent.
    • I use all milk, but you can use 50:50 milk and water to make it less rich.

    Nutrition

    Calories: 217kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 52mg | Potassium: 238mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3477IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. mrkk08

      January 04, 2010 at 6:12 pm

      Happy New Year, Pavani..I am looking forward to catching up on all your marathon recipes!!

      Reply
    2. notyet100

      January 07, 2010 at 3:33 pm

      looks yummy even i published one today,..:-)

      Reply
    3. Ashwini

      January 12, 2010 at 11:33 pm

      Awesome Pavani! I liked this sweet dish, sweet ending to a year gone by. I like your blog and would be stopping by quite often.

      Reply
    4. lorraine

      February 04, 2022 at 6:41 pm

      4 stars
      Just made it tonight for the very first time.. Added a mix of almond milk to cows milk.
      Increased the recipe by 2/3rds., Tastes good! Put in a deep square 9"x9" dish, topped with maple syrup, toasted almonds, dotted with butter and finished under the grill.
      Thank You Very Much for this recipe. I'm in London, UK.

      Reply
      • cookshideout

        February 06, 2022 at 5:32 pm

        Hi Lorraine, so happy to hear that you enjoyed the recipe. Love the idea of baking - I must try it next time myself.
        Regards
        Pavani

        Reply
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    16 shares