Carrot Halva
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Carrot Halva is a classic Indian festive dessert traditionally made with grated carrots, milk, ghee, sugar, and spices. In Ayurveda, it is considered strengthening and calming, especially for Vata types, due to the nourishing qualities of carrots, milk, and ghee. With minor adjustments, the Halva can also be enjoyed by Pitta and Kapha types, for example by reducing sweetness or fat content.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Use plenty of ghee and warm milk for a nourishing, calming effect.
Use less sugar, opt for plant-based milk if desired, add cardamom.
Reduce ghee and sugar, add more warming spices like pepper or ginger.
Ingredients
300 g carrots, finely grated
200 ml whole milk or plant-based milk (for Pitta or Kapha)
2–3 tablespoons ghee (less for Kapha)
3–4 tablespoons raw cane sugar or coconut blossom sugar (amount depending on dosha)
1/2 teaspoon ground cardamom
1 pinch of cinnamon (optional)
1 handful chopped nuts (almonds, cashews)
1 tbsp raisins (optional)
Preparation
Heat the ghee in a pan and sauté the carrots for 5 minutes.
Add the milk and simmer over medium heat, stirring constantly, until the liquid has almost evaporated.
Stir in sugar, cardamom, and cinnamon (optional).
Simmer for another 5 minutes until the halva becomes creamy.
Fold in nuts and raisins.
Serve warm and sprinkle with nuts as desired.
Enjoy lukewarm, optionally topped with chopped nuts, raisins, or a pinch of cardamom.
DESSERT