Halwa is the warm, spoonable side of Indian sweets. Two of the most loved are made from very different things: one from carrots, one from lentils.
Gajar ka halwa
Gajar ka halwa is grated carrot cooked slowly in milk until the milk is absorbed, then finished with khoya, ghee, sugar and cardamom. It is soft and bright orange, and in North India it arrives with the winter carrots.
Moong dal halwa
Moong dal halwa is yellow moong dal roasted slowly in ghee until it turns golden and grainy, then sweetened and finished with dry fruits. It is richer than gajar ka halwa, and a favourite at weddings.
How to warm halwa
Halwa tastes better warm. Put the portion you need in a pan over low heat with a splash of milk and stir for a few minutes, until it loosens and the ghee starts to shine. A short burst in the microwave, stirred halfway, also works.
What to serve with it
Serve it on its own in a small bowl, with a scoop of vanilla ice cream, or with chopped pistachios or almonds on top.
Buying halwa
Both come in 500g boxes, in a plain box or a gift box: gajar ka halwa and moong dal halwa. Order online for pickup at our four stores or delivery, or see the halwa range. Both lean on ghee for their flavour; our desi ghee guide explains why.
