Carrot Halwa

Today is VeganMofo day 13 and also Freaky Friday! So I though I’d get freaky in the kitchen by using an ingredient that I know nothing about and have never used before. Cardamom. The only thing I have ever eaten that I know of that had cardamom in it was Carrot Halwa. I don’t even know if I used the right kind, green or black, crushed or pods. But I can tell you my recipe came out delicious so I guess it doesn’t matter. I’m also surprised to find out it has so many health benefits!

Carrot Halwa is a traditional Punjabi dish made with carrots, milk and ghee. It’s a sweet dessert like pudding and I Love it!  If you make your own juices at home this is a great way to use up carrot pulp, I hate wasting it and this recipe is perfect for repurposing it.

I have craved the Carrot Halwa from Bombay Spice, one of my favorite Vegan restaurants in Phoenix, ever since I left Arizona almost 2 years ago. I decided to experiment based on what I remember the taste and texture to be like and this is what I came up with. I made it with Almond Milk but had intended to use Coconut Milk (from the can) instead had I not forgotten it when I went to the store. I’m pleased with my results, however, I feel next time using the coconut milk will give me a better version of the taste and texture that I was looking for.

Carrot Halwa © The Queen V Kitchen 2013

Carrot Halwa © The Queen V Kitchen 2013

Carrot Halwa, serves 6


  • 2 cups Carrot Pulp, or finely grated carrot
  • 2 cups Coconut Milk, canned
  • 3/4 cup Sugar
  • 1/2 tsp. powdered Cardamom
  • 1 TBSP Earth Balance Buttery Spread
  • 1 TBSP Coconut Oil
  • 1 TBSP ground Pistachios, plus a bit more for garnishing


  1. Add carrot pulp and milk to a sauce pot and bring to a boil.
  2. Reduce heat to a low simmer and cook, stirring occasionally, for 15 minutes.
  3. Stir in Sugar, Butter, Oil and Cardamom.
  4. Continue to cook and stir until all liquid is reduced, about 15 more minutes or so.
  5. Once all liquid is absorbed allow to cool.
  6. Stir in Pistachios and transfer to a covered dish and refrigerate until completely chilled.
  7. Serve with an Ice Cream Scoop and garnish with ground pistachios.
  8. May be eaten warm or cold. I prefer it cold.
  9. Enjoy!