Kali Gajar Ka Halwa (Black carrot halwa)

Usually one makes carrot halwa with the regular red carrots which we get in India in winters. In Awadhi cuisine we get a mention of Kali Gajar ka halwa or black carrot halwa. Very few sweet shops in Lucknow like Radheylal do make this halwa. This halwa is made traditionally without milk. Here a recipe is being given which is different from the traditional one – it uses milk, gur or jaggery in place of sugar and spices.


Kali Gajar (Black carrot) – 500 grams

Condensed Milk – 1/2 tin of milkmaid or Amul Mithai mate (around 200 gms)

Gur or Jaggery – around 20 gms (it can be reduced or increased depending on the sweetness you want)

Cardamom (Choti Iliachi) – 5-6 pods

Cinnamon – 1 stick of 1/2 inch

Cloves – 4-5

Cashew Nut – 10-15 pieces

Almond – 15-20 pieces

Raisins – 20-30 pieces

Ghee (Clarified Butter) – 3 large tablespoons

Cream – 50 gms

Method :

Boil / steam the carrots till they are mushy soft (without any additional water). Mash the carrots in a bowl with hands. Now chop almonds and cashew nuts. Keep aside 1/4 of the nuts for garnishing. In mortar and pestle grind the spices into coarse powder. (In case you don’t have a mortar and pestle dry grind the spices in a grinder). I prefer mortar and pestle as it maintains the flavour and the taste of the spices.  Now in a non stick pan, add ghee. Once the ghee is hot, add the coarsely ground spices and roast for 1-2 minutes. Now add mashed carrots in the pan. Keep mixing regularly, so that the heat reaches evenly. After around 6-7 minutes, you would see a glazing over the carrot mash. Now add condensed milk to the mash and keep mixing. In 5-6 minutes the milk would mix evenly and the colour of the mash would now be a dark purple. Add jaggery to the mash and mix. After 5 minutes add the nuts and the raisins. Keep mixing till the carrot mix starts leaving the sides of the pan. Now add cream and mix. After 4-5 minutes, take off the pan from the heat.

The halwa is ready. You can serve it hot or cold. Garnish the halwa with nuts.

This halwa can be kept for 5-6 days.


This halwa has a very mild sweet spicy caramel taste.




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