Do your hands hurt while grating carrots? So try this viral trick, you will make rubbery carrot halwa in minutes.

News India Live, Digital Desk: The month of December (2025) is at its last stage and the cold is getting severe. In such weather, if you get hot ‘carrot halwa’, then what a great thing! But, the desire to eat halwa goes away when the hard work of grating a kilo of carrots comes to mind. The truth is that most of us postpone making halwa due to the laziness of grating the carrots. Sometimes the fear of getting the fingers peeled and sometimes the boredom of standing in the kitchen for hours. But what if I tell you that there is no need to grate carrots anymore? Yes, these days a ‘smart way’ of making halwa is going viral on social media, which will neither save your time nor compromise on taste. Let us know this easy method of making halwa without rubbing it and without expensive khoya. 1. Stop rubbing, start ‘cutting’. First of all, wash and peel the carrots thoroughly. Now there is no need to sit with the old-fashioned grater. Simply cut the carrots into medium sized chunky pieces. Keep in mind, remove the yellow hard part inside the carrot, then the taste will be better. 2. It is a pressure cooker, isn’t it? Instead of cooking in a pan for hours, use a pressure cooker. Add a spoonful of desi ghee in the cooker and fry the chopped carrots lightly. Now add a little milk (half a cup) and a pinch of salt (to balance the sweetness). Cover the lid and let it cook for 1 to 2 whistles. 3. The real magic step: When the cooker cools down and you open it, the carrots will be completely soft. Now with the help of a masher or a big spoon, mash the carrots by pressing them lightly. You will see that it has got exactly the same texture as after rubbing.4. Is it not lost? No problem! (The Secret Trick) There is no need to buy expensive and adulterated khoya from the market. To add thickness and creamy texture to this halwa, use fresh homemade ‘malai’. Add milk and cream to the mashed carrots and cook on high flame so that the milk dries up (reduces). If the cream is less, you can add 2 spoons of milk powder. Believe me, it tastes exactly like wedding halwa.5. Sugar and tempering: Finally add sugar, cardamom powder and roasted cashew-almonds in ghee. Roast well once again so that the ghee comes to the top. The real taste of halwa lies in roasting. So have you seen? Neither the tension of sore hands nor hours of hard work. Surprise your family with this smart recipe this winter!