Carrot Halwa


  1. Few strands of saffron
  2. 2 cups finely grated carrots
  3. 2 litres milk
  4. 3 Tbsp. wheat
  5. ½ cup ghee
  6. 1 small can (155g) Nestlé Dessert Cream
  7. ¾ can (397g) Nestlé Sweetened Condensed Milk
  8. 1 Tbsp desiccated coconut
  9. 2 Tbsp ground almonds
  10. ¾ cup sugar (to taste)
  11. 1 tsp. fine cardamom
  12. 3 Tbsp blanched, slivered almonds and pistachios for decorating


  1. Boil carrots in milk over low heat, stirring constantly to prevent milk from scorching. 
  2. When consistency is thick and mushy, remove from heat and set aside.
  3. Braise wheat in ghee until golden brown. 
  4. Add carrot pulp and stir vigorously.
  5. Add Dessert Cream, Nestlé Sweetened Condensed Milk, coconut, ground almonds and sugar (to taste). 
  6. Stir vigorously (scorches easily at this stage).
  7. When Halwa is fairly dry and the ghee skims to the top it is done.
  8. Before serving, sprinkle with slivered almonds and pistachios.


Cook Halwa until very dry and no moisture remains.  Allow to cool in a swiss roll tray.  When cold, sprinkle with nuts and cut into small diamond shapes.