Recipe Cooked, Photographed and Written by Praveena

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

---

Table of Contents⇓  RecipeCard⇓

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).

Table of Contents:

Click to Expand / Collapse

---

Other recipes from my blog:

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

Dessert recipes collection⇒  Desserts / Mithayi

Low Oil recipes collection⇒  Air – Fryer Recipes

Indian Meal Platters Collection⇒  Bhojanam / Thali / Meal Platter

Related Posts: 

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

Ingredients:

• Grated Carrot – 1 cup
• Fresh Grated Coconut – 1 cup
• Milk – ½ cup
• Sugar / Jaggery – ½ cup
• Raisins / Kishmish – 10
• Cashew nuts – 10
• Cardamom pods – 4
• Ghee –  6 tablespoons
• Dry Fruits – ¼ cup
• Condensed Milk – ½ cup
• Saffron strands / Kesar – 15

• Ghee

Step Wise Pics Procedure for, ‘Carrot Coconut Halwa (Stove Top, Instant Pot Methods)’:

Prep Work:

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. 

Stove Top Method Carrot Coconut Halwa:

Put a thick bottomed pan / vessel on stove top over 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. 

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!!

Instant Pot Carrot Coconut Halwa:

Switch the gadget ON, set MODE to SAUTE, time to 5 mins.

Add the ghee (1 tablespoon) and all the fry fruits, nuts. Stir fry everything, remove them separately.

Now, add more ghee (3 tablespoons), grated carrot and grated fresh coconut into the instant pot.

Stir fry everything for 2 mins on SAUTE mode.

Pour the milk (1 cup) into the IP. Mix everything.

Close the IP lid. Set the mode to PRESSURE COOK, time to 2 mins, pressure level to HIGH and the valve to SEALING.

When the timer is done, the instant pot beeps. Then switch off the gadget.

After 10 mins, go for Quick Pressure Release, open the Instant Pot lid.

Add all these>> condensed milk, saffron strands, sugar, cardamom powder, ghee (2 tablespoons).

Set to SAUTE mode for 5 mins. Keep stirring everything until it thickens.

Transfer the halwa into a serving dish. Garnish with fried dry fruits & nuts that we kept aside. Done!

Tips & Storage:

• 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 sauté 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.
• Storage: This dessert stays good at room temperature for 4-5 days but stays good up to 10-12 days when refrigerated.

Result:

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

Recipe Card & Print:

You can Pin it here for later use, Pinterest link :

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram