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

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Prep Time: 20

Cook Time: 30

Total Time: 50

Course: Dessert

Cuisine: south indian

Servings: 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

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