Carrots: Preferably use thin red Delhi carrots for their natural sweetness and vibrant color. In the US, check stores like Sprouts, Whole Foods, or Fresh Market for organic red carrots. If unavailable, orange carrots will work—just adjust the sugar accordingly. Precut grated carrots can be used but may be less moist.
Milk: Full-fat milk works best for richness and helps give that creamy consistency. For a dairy-free version, check out my Vegan Carrot Halwa recipe.
Khoya (Mawa): This is the soul of an authentic Carrot Halwa with Khoya. It adds a luscious, slightly grainy texture that makes every bite indulgent. You can buy khoya at any Indian grocery store or make it at home using milk powder.
Ghee: Don’t skip the pure desi ghee—it adds unmatched flavor and aroma, essential for a true Indian mithai experience. Butter is an option, but ghee is preferred.
Sugar: Use regular white sugar and adjust to taste. You can also swap in sweetened condensed milk for extra richness, especially when making a microwave Carrot Halwa.
Nuts: A mix of chopped pistachios, almonds, and cashews adds texture and a festive crunch. Fry them in ghee before mixing them in for more depth.
Aromatics: A generous pinch of cardamom powder and a few strands of saffron (soaked in warm milk) infuse the dessert with warmth and floral sweetness, typical of many traditional Indian sweets.
Silver Vark – This is optional. Vark (or varak) is an ultra-thin, edible silver foil used to decorate Indian sweets like Kaju Katli, laddoos, and burfi, especially during festivals and weddings.💡 Tip: Always buy food-grade vark from a trusted source.
