Sometimes, the best recipes are born when we combine two classics into one delightful dish. Carrot Halwa and Semolina Halwa are both beloved desserts, but have you ever tried merging them? This Carrot and Semolina Halwa is a fusion dessert that brings together the richness of carrots, the grainy texture of semolina, and the creaminess of milk. Every spoonful bursts with flavor, and the aroma of cardamom and ghee adds a comforting warmth. Whether it’s a festive occasion or just a craving for something sweet, this recipe is sure to become a family favorite!
This Carrot and Semolina Halwa is perfect for festivals, family gatherings, or simply as a comforting homemade treat. With layers of flavor, delightful color, and a melt-in-the-mouth texture, this dessert is sure to become a new favorite in your home.
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Ingredients
- Carrot (grated) – 150 gm
- Sugar – 150 gm
- Semolina – 45 gm
- Gram flour – 1 tbsp
- Milk – 500 ml
- Ghee – 4-5 tbsp
- Cashews – 5
- Almonds – 4
- Raisins – 7-8
- Cardamom powder – 1/4 tsp
Method
- Firstly, heat a pan and add 2 – 3 tbsp of ghee. Then add cashews 5, almonds 4, and raisins 7 – 8 in the ghee, fry until golden brown.
- Remove them and set them aside.
- In the same ghee, add 150 gm grated carrots.
- Cook on medium flame for about 8-9 minutes, stirring occasionally. Once done, remove and set aside.
- Add 2 tablespoons of ghee to the pan.
- Add 1 tablespoon of gram flour and 45 gm semolina. Roast on low flame until the mixture turns aromatic and golden.
- Once done, transfer to a separate bowl.
- Pour 500 ml milk into the same pan and let it boil. Once it starts boiling, add the cooked carrots.
- Cook until the carrots soften, around 5-7 minutes.
- Gradually add the roasted semolina mixture to the milk while stirring continuously. Cook until the mixture thickens..
- When semolina cooked well then add 150 gm sugar into it and mix well. The mixture will loosen initially but will thicken again as the sugar dissolves.
- Add 2-3 tablespoons of milk cream and the fried dry fruits. Stir well and cook for another 5 minutes.
- Add 1/4 tsp cardamom powder and a few chopped pistachios. Stir everything well.
- Our halwa is ready, turn off the flame. Garnish with fried dry fruits and dried rose petals.
Serve halwa and enjoy!! The vibrant color and rich texture of this halwa are sure to impress everyone. Give this recipe a try and share it with your loved ones. Enjoy this delightful dessert and stay happy!
This Carrot and Semolina Halwa is a delicious fusion of two iconic Indian desserts, offering a perfect balance of flavor, texture, and aroma. Try it for your next celebration—or simply when you crave a warm homemade sweet dish.
Enjoy the richness, share the love, and keep cooking with joy!
Tips & Tricks –
- Use red winter carrots if possible. They are sweeter, juicier, and give the halwa a naturally vibrant color.
- Roast the semolina on low heat. This prevents burning and enhances the nutty flavor essential for good halwa.
- Stir continuously after adding semolina. This ensures a smooth texture without lumps.
- Adjust sweetness depending on carrot sweetness, you can increase or decrease sugar by 1–2 tablespoons.
- Add cream for richness Milk cream (malai) makes the halwa velvety and luxurious—highly recommended.
- For a richer version you can use half milk + half condensed milk (reduce sugar accordingly).
- halwa stays fresh in the refrigerator for 3–4 days. Reheat with a spoon of milk to bring back its softness.
