Gajar ka halwa is a classic winter dessert of grated carrots slow cooked in milk, ghee and sugar until thick and fragrant. Garnished with nuts it is warm, sweet and deeply comforting. It is a favourite in North Indian homes when sweet red carrots arrive in the markets.
Why You Will Love This Gajar Ka Halwa
- Rich, fragrant and full of cardamom aroma
- Made with simple ingredients and plenty of love
- Delicious warm, and a festive dessert for any celebration
Ingredient Notes
Carrots: Sweet red winter carrots give the best flavour and colour. Milk: Cooked down until thick. Ghee: Adds richness and shine. Sugar, cardamom and nuts: Sweeten and flavour the halwa, with cashews, almonds and raisins for garnish.
Tips for Perfect Halwa
Use sweet red winter carrots for the best flavour. Stir frequently to prevent sticking and burning. Cook until the milk has completely reduced and the ghee separates at the edges.
Serving and Storage
Serve warm, topped with chopped nuts, or with a scoop of ice cream. Halwa keeps for four days in the refrigerator and reheats well in a pan or the microwave.
Frequently Asked Questions
Which carrots are best for gajar ka halwa?
Sweet, deep-red winter carrots (gajar) give the best colour and flavour. Orange carrots work too, but the result is slightly paler and less sweet.
Can I make halwa with condensed milk or khoya?
Yes. Condensed milk or khoya shortens the cooking time and adds richness. Reduce the sugar accordingly since both are sweet.
How do I prevent it from burning?
Use a heavy-bottomed pan, cook on medium-low heat and stir often, especially once the milk has reduced.
How do I know when it is done?
The milk will be fully absorbed, the mixture will look thick and glossy, and ghee will begin to separate at the edges.
Can I make it in a pressure cooker?
Yes. Cook the carrots and milk under pressure for a few whistles, then simmer uncovered with sugar and ghee until thick.
How long does it keep?
It keeps for four to five days in the refrigerator. Reheat gently before serving.
More Recipes You Will Love
- Gulab Jamun: soft milk dumplings in fragrant syrup
- Rice Kheer: creamy, cardamom-scented rice pudding
- Puran Poli: sweet stuffed flatbread for festivals
- Masala Chai (Indian Spiced Tea): strong, milky tea with warming spices
Gajar Ka Halwa (Carrot Halwa)
Description
Gajar ka halwa is a classic winter dessert of grated carrots slow cooked in milk, ghee and sugar until thick and fragrant. Garnished with nuts it is warm, sweet and deeply comforting.Ingredients (serves 6)
Instructions
-
Wash and Peel the Carrots
Wash the 1 kg of red carrots well, trim off the tops and tails and peel them. Pat them dry with a clean cloth.Tip: Choose firm, bright red carrots without cracks. Sweet winter carrots give the best flavour and colour. -
Grate the Carrots
Grate the carrots on the coarse side of a box grater, or use the grating disc of a food processor. You should have about 6 to 7 cups of loosely packed grated carrot.Tip: Grate coarsely rather than finely. Fine shreds can turn mushy and release too much water as they cook. -
Prepare the Nuts and Khoya
Roughly chop the 10 cashews and 10 almonds, and measure out the 2 tablespoons of raisins. Crumble the 1/4 cup of khoya, if you are using it, into small pieces.Tip: Chopping the nuts ahead means you can add them at the right moment without stopping the stirring. -
Fry the Nuts and Raisins
Heat 1 tablespoon of ghee in a large, heavy-based pan over medium heat. Add the chopped cashews and almonds and fry for 1 to 2 minutes, until golden. Add the raisins and cook for 20 seconds until they puff up, then lift everything out onto a plate.Tip: Nuts burn quickly, so keep stirring and remove them as soon as they change colour. -
Saute the Carrots in Ghee
Add the remaining 3 tablespoons of ghee to the same pan. When it melts, add all the grated carrots and stir to coat them. Cook over medium heat for 8 to 10 minutes, stirring often, until the carrots shrink, soften and lose their raw smell.Tip: Frying the carrots in ghee first brings out their sweetness and deepens the colour before the milk goes in. -
Add the Milk and Bring to a Boil
Pour in the 1 litre of milk and stir well. Turn up the heat and bring the milk to a boil, stirring occasionally.Tip: Use full-cream milk for the richest taste. Watch the pan, since milk can boil over quickly. -
Simmer Until the Milk Reduces
Reduce the heat to medium-low and cook uncovered for 25 to 30 minutes, stirring every 2 to 3 minutes and scraping the bottom, until the carrots have absorbed nearly all of the milk.Tip: This slow reduction is what gives halwa its rich, creamy flavour. Do not hurry it by turning up the heat, as the milk will catch and burn. -
Add the Sugar and Cook Until Glossy
Add 1/2 cup of sugar and stir well. The mixture will turn wet again as the sugar melts. Cook for 8 to 10 minutes, stirring often, until it thickens again and looks glossy.Tip: Add the sugar only after the milk has reduced. Sugar added earlier can slow the carrots from softening. -
Stir in the Khoya
Stir in the crumbled khoya, if using, and cook for 2 to 3 minutes, until it melts into the halwa and makes it rich and creamy.Tip: Skip this step if you cannot find khoya. The halwa will still taste delicious, just a little lighter. -
Add the Cardamom
Sprinkle in 1/2 teaspoon of cardamom powder and stir for 30 seconds to spread the fragrance evenly through the halwa.Tip: Add cardamom at the end so its aroma stays fresh and does not cook away. -
Add the Nuts and Finish Cooking
Return most of the fried nuts and raisins to the pan, keeping a few for garnish, and stir well. Cook for 3 more minutes, until ghee begins to separate at the edges and the halwa leaves the sides of the pan.Tip: Ghee separating at the edges is the classic sign that the halwa is ready. -
Rest and Serve Warm
Turn off the heat and let the halwa rest for 5 minutes. Spoon it into bowls and top with the reserved nuts and raisins. Serve warm, on its own or with a scoop of vanilla ice cream.Tip: Halwa tastes best warm. Store leftovers in the fridge for up to 5 days and reheat with a splash of milk.
Note
Use sweet red winter carrots for the best flavour. Stir frequently to prevent sticking and burning.Frequently Asked Questions
Can I make it faster?
Yes. Pressure cook the grated carrots with the milk for 3 whistles, release the pressure and then finish cooking in an open pan until thick. This cuts the cooking time by about 20 minutes.
How long does it keep?
Halwa keeps for up to 5 days in the fridge in an airtight container. Reheat it in a pan or microwave with a splash of milk.
Which carrots are best?
Red or Delhi carrots are traditional and give the sweetest flavour and brightest colour. Orange carrots also work, but add a little extra sugar if they taste mild.
Can I make it without khoya?
Yes. Khoya is optional. Stir in 3 tablespoons of milk powder, or use evaporated milk, for a similar creamy richness.
How do I know when the halwa is ready?
The halwa is ready when the milk has been absorbed, the mixture leaves the sides of the pan and ghee begins to separate around the edges.
Can I make a vegan version?
Yes. Use coconut oil instead of ghee and full-fat coconut milk or almond milk, and skip the khoya. The flavour will be slightly different but still delicious.