Carrot Halva is both tasty, healthy and keeps the mind calm. It is suitable for all constitutions and is especially good for semi-fasting days. The recommended amount in one serving is three to four teaspoons. If recovering from a cough, consume with the first meal.

Carrot Halva is best prepared with sugar, jaggery will affect the taste and consistency.

As per Indian tradition, it is recommended to start and finish the meal with a sweet. It opens up the digestive tract, facilitates digestion and the sweet taste is associated with the bliss experience.  

Carrot Halva

Preparation time – 30 minutes

4 small servings



1 cup/140g tightly packed finely grated carrot

¼ cup/60ml ghee 

½ cup/100g light brown sugar 

¼ cup/20g shredded dried coconut

2 pinches fine rock salt


2 Tbsp ghee

10 – 15 cashews, cut in half

10 – 15 almonds, cut in thirds

¼ cup/40g raisins

6 – 8 cardamom pods (½ tsp)


1.  Wash, peel and grate the carrot using the finer side of a box grater. This dish is best when the carrot is finely grated. Remove the hard shell from the cardamom and grind the small black seeds into a coarse powder in a mortar and pestle.  Measure out the remaining ingredients – set aside.

2.  In a skillet over medium-high heat, add ghee, carrot, sugar, coconut and salt.

3.  Stir continuously for approximately 8 – 10 minutes until all the liquid from the carrots has evaporated.

4.  Turn off the heat and set aside.


5.  In a small pan over medium heat, pour in ghee, add cashew and almond pieces.

6.  Fry, stirring constantly until golden-brown in colour – approximately 5 minutes.

7.  Stir in the raisins, fry for 1 – 2 minutes or until they puff up and swell slightly. 

8.  Add the voggarane into the sweet carrot mixture and sprinkle in the ground cardamom. 

9.  Mix well, incorporating the nuts and raisins into the carrot mixture.



Twice weekly, as part of the main meal. Suitable morning or evening, in all seasons.


“Carrot Halva is very simple, very easily made and the best. It goes very well with idli, dosa, chapati, pongal, upma, it goes well with all items!”.  ~Ganapati Ārya

1. Grate carrot

2. Grind cardamom and measure ingredients

3. In skillet, add ghee

4. Carrot

5. Sugar

6. Coconut

7. Add salt

8. Mix

9. Stir continuously

10. Until all liquid from carrot is evaporated

11. For 8-10 mins

12. Set aside

13. VOGGARANE: Heat ghee

14. Add cashew

15. Add almond

16. Fry, stirring constantly

17. Until nuts are golden

18. Add raisin

19. Fry 1 – 2 mins

20. Until raisins puff 

21. Add voggarane to carrot mixture

22. Add cardamom

23. Combine well

24. Serve