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Carrot-Coconut Halwa / Carrot-Kobbari Halwa

Recipe Cooked, Photographed and Written by Praveena

Prep Time:15 mins   Cooking Time:20 mins   Cuisine:Indian

Coconut is the most commonly used fruit in almost every recipe in South India. This recipe is a blend of two different sweet vegetables to make into a dessert.

You can make this dessert Vegan by replacing ghee with coconut oil and sugar with jaggery/raw sugar (just like me).

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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  • Grated Carrot – 1 cup
  • Fresh Grated Coconut – 1 cup
  • Sugar / Jaggery – ½ cup
  • Raisins / Kishmish – 10
  • Cashew nuts – 10
  • Cardamom pods – 4
  • Ghee –  6 tablespoons

Special Ingredients:

  • Ghee

Step wise pics Procedure:

  • Firstly, get the carrots and coconut grated, as shown in pics below.
  • Take a tray or wide serving dish and apply ghee throughout , put it aside.
  • Powder the cardamom pods. Put aside. 
  • Put a thick bottomed pan / vessel on stove under a medium flame.
  • Add one tablespoon of ghee / butter and add all the dry fruits & nuts.
  • Fry them until they turn light brown in colour.
  • Take them aside into a separate plate.
  • In the same pan add one more tablespoon of ghee , the grated carrot and fry them until they reduce in quantity.
  • Remove the fried carrot from the vessel/pan and put aside.
  • In the same pan add one more tablespoon of ghee and the grated coconut.
  • Fry them until the raw smell of coconut is gone and they change the colour.See pics below.
  • In the same vessel/pan transfer all the fried carrot that we kept aside.
  • Add the sugar and powdered cardamom.
  • Thoroughly mix up everything and then add the remaining ghee.
  • Keep mixing until the content leaves the sides of the vessel/pan.
  • At that stage switch the flame off and transfer the entire content into the serving tray or dish which we kept aside.
  • Spread the halwa throughout the tray and garnish it with dry fruits & nuts that we kept aside. Done!!


  • Whatever might be the size of your cup, the ratio of the ingredients would be the same.
  • You cannot eliminate adding the ghee to the recipe. Be generous.
  • If you are a vegan you can use a non-dairy (plant based)  butter or you can use coconut oil.
  • Be careful while you sautee the grated carrot and coconut, such that it doesn’t burn.
  • And date syrup or maple syrup or jaggery instead of processed sugar. I used unrefined raw sugar in this recipe.
  • You can add either sugar or jaggery as sweetener, either of them taste good.
  • You can add any dry fruits and nuts of your choice.I added Cashew Nuts and green raisins.
  • This sweet dish can be served hot or chilled too.
  • This dessert stays good at room temperature for 4-5 days but stays good upto 10-12 days when refrigerated.


  • The taste of this dessert is of course sweet and nutty.
  • The texture is very soft, but chewy and gooey.

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