Chhaya RecipesFeatured

Carrot Bowls

As a refreshing dessert or a light snack, these carrot bowls with ever-so tender and unbelievably sweet carrots can be easily conjured up.

Total time: 30 to 40 minutes.
Serving size: 10 pcs.


  • 4 large carrots
  • 300g sugar
  • 1.5 cinnamon sticks
  • 1.5 cups water
  • 200g grated khoya
  • 2 tbsp ghee (clarified butter)
  • 50g freshly grated coconut
  • 1 tsp cardamom powder
  • 1 tsp chopped mixed nuts (cashews, almonds, pistachios)
  • 1/2 cup granulated sugar
  • 2 tsp coconut powder
  • 1 tsp chopped pistachios


  • Cut the carrots into 1.5-2 inch slices and use a scoop or spoon to carve out bowl shapes, leaving the bottoms intact
  • In a pan, combine 1.5 cups water and the sugar. Bring to a boil and simmer until the syrup thickens.
  • Add the carrot bowls to the simmering syrup and cook until softened and translucent.
  • Remove with a slotted spoon and drain well.
  • In a pan, heat up the ghee and saute the chopped nuts for 2-3 minutes. Add the grated khoya, cardamom powder, and remaining 1/2 cup sugar. Mix well and remove from heat.
  • Fill the cooked carrot bowls with the khoya mixture. Garnish with chopped pistachios and coconut powder
  • Chill in the refrigerator for at least 30 minutes before serving.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to


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