Egg Carrot Halwa

    This is a simple and easy egg carrot halwa, often made on Shab-e-Barat night or on Eid. It is delicious by itself, but can be also served with parathas or loochis.


    Dhaka, Bangladesh
    3 people made this


    • 6 chopped cashew nuts
    • 2 cups of milk
    • 3 tablespoons unsalted butter
    • 2 cups of shredded carrots
    • 2 Eggs
    • 1/4 cup sugar
    • 1/2 teaspoon cardamom powder


    1. Roast the cashew nuts and set aside.
    2. Boil the milk until it thickens down to half its volume.
    3. Heat a frying pan on medium flame and add the butter.
    4. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and have slightly changed in color.
    5. Add the milk and cook until the milk dries up.
    6. Crack in the eggs and stir-fry for another 7-8 minutes.
    7. Next add the sugar and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the sides of frying pan.
    8. Garnish with cashew nuts.

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