Carrot Halwa/Fudge Breakfast Porridge – Vegan & Gluten Free

I have the best  memories of carrot halwa/fudge cooked by my uncle, while growing up. Every year, during winter, my uncle would bring plenty of carrots from local farmers market and whenever that happened all of us kids knew its halwa time. We would help wash and grate the carrots, watch him prepare the ingredients and wouldn’t take the risk to leave home and miss that bowl of royal indulgence. Because of the frequent dinner parties hosted by my family, we had a heavy duty professional stove that in addition to cook for those dinner parties was used to make carrot halwa. It involved slow cooking carrots in ghee until they are tender and then adding plenty of khoya (milk fudge), sugar and saffron. Lastly, it was garnished with chopped nuts before we could all sit down and devour it  while watching our favorite TV show. It was the most delicious halwa, one of the best treats I have had as a kid.

While I may never be able to recreate that halwa magic, this carrot halwa porridge is the closest in taste to the above mentioned halwa, as a healthier breakfast porridge and not the sugar/dairy loaded dessert (you can totally have this porridge as dessert though). While carrot halwa took hours to cook, this porridge basically took less than ten minutes of preparation and then 35-40 mins in the oven. It is loaded with nutrients and is a great make ahead breakfast option for weekdays, without compromising the taste.

Every time I make and eat this, it takes me to this trip down memory lane! I hope you make it and love it as much as we do – xx

1/2 Cup Rolled Oats, gluten free
1/4 Cup Amaranth
1/4 Cup Buckwheat Groats
2.5 Cups Milk of choice, I used coconut milk
2 Teaspoon Raisins
2 Carrots, chopped
Handful of Walnuts, chopped
1 Teaspoon Flaxseed
2 Teaspoons Coconut Flakes/Chips
1/2 Teaspoon Cinnamon Powder
1 Teaspoon Vanilla
1 Teaspoon Maca Powder
1/2 Teaspoon Ghee
Toppings: Chopped Nuts, Nut Butter, Dates, Coconut Butter etc.


  1. Preheat the oven to 300 F.
  2. Blend the chopped carrots with some milk and set aside.
  3. Mix all the ingredients (except the toppings) in an oven proof dish. Add the blended carrots and stir the mixture using a spoon.
  4. Cover the dish with foil, and bake for 35-40 minutes stirring halfway through. Porridge is ready when most of the liquid is absorbed.
  5. Serve the porridge in individual bowl, add more milk as needed and top with dates, nuts, nut butter, pepitas etc.
  6. Leftovers can be stored in the refrigerator in an airtight container for a few days. Let the porridge cool completely before storing.


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