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Coconut Gajar Halwa

Surabhi Sehgal
Vegan Gajar Halwa made with winter Carrots and Coconut Milk
5 from 2 votes
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dessert
Cuisine Indian
Servings 4


  • 1 kg Red Carrots
  • 1 tbsp Coconut Oil
  • Jaggery Powder to taste
  • 1/2 tsp Cardamom Powder
  • 4 tbsp Coconut Cream
  • 1 tbsp Slivered Pistachios to garnish
  • 1 tbsp Slivered Almonds to garnish
  • Few Rose Petals to garnish


  • Wash, peel and grate the Carrots
  • Add Coconut Oil to a heavy bottom pan and heat on a low flame
  • Once the oil is hot, add the carrots
  • Cook the Carrots (without covering) until they are mushy and the water has evaporated
  • Add Jaggery and mix and stir until well incorporated and the Halwa thickens
  • Now add the Coconut Cream and cardamom powder
  • Stir well and let this cook for few minutes until the Halwa is thick and fudgy
  • Transfer to a serving dish and top with nuts and rose petals.


Ideally i would suggest using Coconut Cream for this recipe. However if Coconut Cream is not available, store the can of Coconut Milk in the refrigerator for few hours. When you open the can, the cream would have set on top and the liquid would have separated. Use the thick cream on top. 
You can use the liquid to make milkshakes, curries, smoothies etc.
Keyword gajar halwa, halwa, indian cuisine, indian sweets, mithai