How to Perfectly Blend Almonds and Dairy Milk Chocolate in Carrot Halwa

Carrot halwa, or gajar ka halwa, is a beloved Indian dessert known for its comforting sweetness, rich aroma, and festive appeal. Traditionally made with grated carrots, milk, sugar, and ghee, it’s a winter favorite that finds its way into homes during celebrations and special occasions. While the classic version is timeless, modern variations are becoming increasingly popular. One such variation is a carrot halwa with almonds and Dairy Milk chocolate.

This fusion doesn’t just add flair, it elevates the halwa to a more indulgent experience, combining the earthiness of almonds with the creamy sweetness of Cadbury Dairy Milk chocolate. If done right, the texture remains luscious, the flavors stay balanced, and the halwa retains its Indian soul while embracing a global twist. So here’s how to make it.

Ingredients:

• 4 cups grated carrots (approximately 6 medium carrots)
• 2 tbsp ghee
• 2 cups full-fat milk
• ½ cup sugar (adjust to taste)
• ½ cup almonds (blanched and chopped or slivered)
• 100 g Dairy Milk chocolate (roughly chopped)
• ½ tsp cardamom powder
• A pinch of salt
• Optional garnishes: almond flakes, chocolate curls, or gold leaf

Method:

1. To bring out the richness of almonds, blanch them first. Soak the almonds in hot water for 10 minutes, peel off the skins, and chop them roughly or slice them thinly. You can also dry roast them in a pan for a slightly nutty kick before adding them to the halwa. Avoid using store bought roasted almonds that may be too salty or processed since they can interfere with the sweetness and texture of the dessert.
2. Heat the ghee in a heavy bottomed pan or kadhai. Once hot, add the grated carrots. Saute on medium heat for about 8 minutes, stirring continuously until they soften and release a slightly nutty aroma. This step is crucial since it removes the raw smell of carrots and allows them to absorb the richness of the ghee, setting a flavorful foundation for the halwa.
3. Now add the full-fat milk and bring it to a boil. Reduce the heat and let the mixture simmer. Keep stirring occasionally to prevent the milk from sticking to the pan. Continue simmering until the milk reduces and thickens, which should take about 12 minutes. By this point, the carrots should be tender, and the milk should have mostly been absorbed, giving the halwa a soft, creamy texture.
4. Next, stir in the sugar and cardamom powder. The sugar will release some moisture, so cook it for another 5 minutes on medium heat, stirring continuously until the mixture thickens again.
5. Add a pinch of salt at this stage. It may sound counterintuitive in a dessert, but it subtly enhances the sweetness and chocolate flavor that comes next.
6. Once the halwa thickens to the desired consistency, fold in the chopped almonds. Let them simmer with the halwa for 2 minutes, infusing it with a delightful crunch and nutty depth. You can also reserve a few almonds for garnishing later to give your dessert a fancy finish.
7. Turn off the heat and immediately add the chopped Dairy Milk chocolate to the warm halwa. Stir gently until the chocolate melts and blends seamlessly into the mixture. Dairy Milk, being creamier and sweeter than dark chocolate, creates a dessert that’s comforting and familiar, making it especially appealing to children and chocolate lovers. Remember to always add the chocolate after switching off the heat, since high heat can scorch the chocolate or cause it to separate, leaving an unpleasant texture.
8. Garnish with almond slivers, grated chocolate, or even edible rose petals for a festive touch.
9. Pair with a scoop of vanilla ice cream or drizzle with warm chocolate sauce for added decadence.
10. Serve warm for a gooey, melty chocolate experience.
11. This chocolate almond carrot halwa also sets beautifully if chilled. You can shape it into small squares or barfi style pieces and serve it cold for a more structured dessert.

Tips:

• You can also add a mix of chopped pistachios and walnuts with the almonds for more crunch.
• For a vegan version, use dairy free chocolate and almond milk. Substitute ghee with coconut oil.
• Add cinnamon, nutmeg, or saffron for a more complex flavor profile.
• Add khoya or a spoonful of condensed milk for a richer, more nuanced texture.