Mamta's Kitchen

Carrot Halva Or Burfi 3 Made With Tinned Condensed Milk

Gajar Ka Halwa

Mamta Gupta

This is another quick version of this very popular North Indian winter sweet. It can be kept in the fridge for up to a week. Heat in a microwave for serving. Serves 6-8


  • 1 kg. carrots, 800 gm. peeled weight

  • 1 cup approximately milk

  • 1 tin condensed milk

  • 1 tbsp. ghee

  • 1 heaped tsp. green cardamom powder

  • 50 gm. chopped almonds and/or green pistachio nuts or cashew nuts

  • 50 gm. raisins (optional)


  1. Wash, peel and grate carrots. A food processor is good for this purpose.

  2. Place carrots and milk in a heavy bottomed pan (I use a non-stick wok), bring to boil, lower heat to medium and cook until carrots are soft, approximately 20 minutes. Carrots release their own water, so be careful not to add too much milk.

  3. Once the carrots are soft, add condensed milk. Cook on high heat, stirring all the time, until most of the milk has been absorbed.

  4. Add ghee and fry some more, until it begins to come off the pan. Ghee gives the halva shine and enhances taste.

  5. Add chopped nuts and then cardamoms. Mix. Allow to cool.

  6. Pack in a box and keep in the fridge.

  7. It is best served warm. Re-heat the amount required just before serving. This can be done in a frying pan or in a microwave for 1 minute. Time and power will depend on the amount heated and the power used. One portion will roughly require 20 seconds on full heat.

  8. You can spread it on a tray to a thickness of 2-3 cm., pressing chopped nuts onto its surface, Allow to cool, then cut into squares or diamond shapes and serve it as 'Carrot Burfi'.

  9. Also see: Carrot Halwa, Carrot Halwa, Raggi Halwa, Sweet Potato Halwa, Semolina Halwa, Potato Halwa, Ground Wheat or Lapsi Halwa

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