Carrot Halwa


If you think vegetables don’t belong in a dessert, you might want to reconsider. Halwa is an Indian treat that’s just as sweet as can be. It practically melts in your mouth as the rich flavours of spices, nuts, and fruit swirl around your tongue. Take one bite, and you’ll find the next spoonful can’t come fast enough!

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes


  • 28 g / 2 tbsp Mirage margarine
  • 454 g / 4 1/2 cups carrots, washed, peeled, grated
  • 300 ml / 1 1/4 cup milk
  • 120 ml / 1/2 cup evaporated milk
  • 133 g / 2/3 cup sugar
  • 54 g / 1/4 cup light brown sugar, packed
  • 49 g / 1/4 cup dried apricots, roughly chopped
  • 35 g / 1/4 cup golden raisins
  • 29 g / 1/4 cup lightly toasted pistachios, roughly chopped
  • 34 g / 1/4 cup lightly toasted slivered almonds
  • 3 g / 1 tsp ground cardamom
  • 2 g / 1/2 tsp ground nutmeg
  • 1 g / 1/4 tsp ground cinnamon


  1. In a Dutch oven, large skillet, or heavy-bottomed saucepan, melt the Mirage margarine over medium-high heat. Add the grated carrots, and sauté until softened; about 3 minutes.
  2. Add in the milk and evaporated milk; bring to a boil. Lower temperature and simmer until the liquid has reduced and the carrot mixture begins to thicken; about 15 to 20 minutes. Stir every so often, to prevent carrots from burning and sticking to the bottom of the pan.
  3. Add in the sugar, light brown sugar, roughly chopped apricots, golden raisins, and spices. Stir until thoroughly combined. Simmer on medium heat for about 5 minutes or until most of the moisture is absorbed by the carrots.
  4. Remove from heat, serve immediately. Garnish with the toasted almonds and pistachio.
    Can also be served chilled.

Chef’s Notes:

  • Serve warm with a scoop of vanilla ice cream.
  • Use baby carrots or carrots that aren’t old and fibrous.
  • Any dried fruit can be used in place of the raisins and/or apricots. Try this with dates or even coconut.

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