Kale Gajar Ka Halwa ( Purple Carrot Halwa)

  • Author: Reetika Mitra
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 mins


Super Carrots



  • 750 gms Purple Carrot or Kale Gajar
  • 2 cups Full Cream Milk
  • 1 cup Sugar (You may use maximum of 2 cups sugar according to taste and preference)
  • ¼ cup Ghee
  • ½ cup Khoya, crumbled
  • 1 Tsp Green Cardamom powder
  • 1 Tbsp Honey
  • 1 pinch salt
  • Almond slivers, chopped Pistachios and Cashews to garnish


  1. Wash, pat dry then peel and grate the kale gajar or purple carrots.
  2. In a deep bottom pan heat the ghee. Add the grated carrots and mix well over medium flame. Saute for 2-3 mins.
  3. Add the milk and combine thoroughly with the carrot. Cover and cook over medium-low heat, stirring occasionally till the carrots are cooked and have softened. This should take around 10 mins or so. By now the carrots should have shrunk in volume.
  4. Now add the sugar and cook till the sugar melts. The sugar will dissolve releasing some water. Stir occasionally and cook till the released water gets absorbed.
  5. Next add the crumbled khoya/mawa and cook for 3 – 4 mins or till the mixture is dry.
  6. Before taking off add a pinch of salt and 1 tbsp of honey. Stir and sprinkle the green cardamom powder. Mix well.
  7. Add the chopped/sliced cashew nuts, almonds and pistachios. Stir continuously for a minute to combine well.
  8. Transfer to a bowl and serve hot.


You may replace the Kale Gajar (purple carrots) with the regular red ones as they are more easily available. The rest of the recipe and the proportions remains the same. The cooking time will go down by a good 4 or 5 minutes as the red carrots cook lots faster.


  • Serving Size: 6
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