Gajar Halwa

Prep Time
20 mins
Cook Time
10 mins

This healthy dairy-free version of the famous gajar halwa is not only easier to make but lighter on the stomach as well. You can use this recipe to replace carrots with unpeeled bottle gourd, unpeeled pumpkin and unpeeled beetroot too.

Credit: SHARAN

Cashew butter is a versatile product, especially as a dairy alternative. We recommend that you make a substantial quantity and store it, so that it is available for use anytime.


For the cashew butter

  • Raw cashew nuts to fill one inch of the blender jar

For the halwa

  • 3 large, unpeeled carrots, grated
  • 2 tbsp cashew butter
  • ½ cup dates, chopped
  • ½ tsp cardamom powder
  • A few raisins
  • A few roasted almonds, slivered


  1. Make the cashew butter by filling a dry grinder jar with the cashew nuts, up to a height of 1”. Grind until it turns to a powder.
  2. Scrape the sides down and grind again until it turns to butter.
  3. This cashew butter is ready to use to make the halwa. (Note: The same method could be followed to make butter with peanuts, macadamia nuts, almonds, pistachios, walnuts, hazelnuts, sesame seeds and sunflower seeds. Slow roast on gentle heat for tastier peanut, almond, sesame and sunflower butters.)
  4. Now, make the halwa by steaming the grated carrots until they are well cooked.
  5. Add cashew butter, dates, raisins, cardamom and mix well.
  6. Serve hot, garnished with roasted, slivered almonds.

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