Carrot & Coconut Halwa Balls

Carrot & Coconut Halwa Balls by


A variation of the Carrot & Cashew Nut Halwa recipe by Sheba Promod

Serves: 6
Prep Time: 15 mins
Cooking Time: 60 mins
Total Time: 75 mins

Difficulty: Moderate


Main Ingredients
 500g carrots, washed, peeled and coarsely grated
 450ml whole milk
 55g sugar
 2 tbsp ghee or butter
 4 cardamom pods, lightly crushed
 ½ inch cinnamon stick
 1 tbsp cashew nuts, lightly toasted and roughly chopped
 1 tsp sultanas
 40-50g desiccated coconut


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Utensils & Equipment

Non-stick Pan
Wide Bowl
Airtight Container

Drink Recommendations

Tastes great with Tea.


Place the milk in a deep based non-stick pan along with the grated carrots, cardamom pods and cinnamon stick. Bring to the boil and then reduce the heat and simmer for approximately 35-40 minutes (continuously stirring), until all the milk has been absorbed.

Add the ghee and fry over a medium heat for 8-10 minutes until the carrot begins to change colour to a deeper orange tone.

Add the sugar, sultanas and cashew nuts and fry for a further 4-5 minutes. Turn off the heat and leave to cool to room temperature.

Heat a non-stick pan over a medium heat and lightly toast the desiccated coconut for 2-3 minutes (tossing the coconut now and again to ensure it does not burn).

Take a small amount of the halwa and make a small ball by rolling between your palms (roughly 1 inch in width) ensuring that it is fairly compact. Place the desiccated coconut in a wide bowl or plate and roll the ball until the surface is fully coated.

Gently shake off the excess coconut and set aside on a dry plate. Repeat until all the halwa mixture has been used up. Store in the fridge in an airtight container.

Drink Recommendations: Indian Masala Chai

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