Gajar Ka Halwa (Carrot Halwa)
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
- 1 kg red carrots (peeled and coarsely grated)
- 1 litre full cream milk
- 1/2 cup sugar (adjust to the sweetness of the carrots)
- 1/4 cup ghee (divided: 1 tablespoon for the nuts and the rest for the carrots)
- 1/2 teaspoon cardamom powder (freshly ground if possible)
- 10 whole cashews (chopped)
- 10 whole almonds (chopped)
- 2 tablespoons raisins
- 1/4 cup khoya (optional, crumbled)
- 1 Wash and Peel the CarrotsWash 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.
- 2 Grate the CarrotsGrate 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.
- 3 Prepare the Nuts and KhoyaRoughly 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.
- 4 Fry the Nuts and RaisinsHeat 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.
- 5 Saute the Carrots in GheeAdd 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.
- 6 Add the Milk and Bring to a BoilPour 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.
- 7 Simmer Until the Milk ReducesReduce 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.
- 8 Add the Sugar and Cook Until GlossyAdd 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.
- 9 Stir in the KhoyaStir 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.
- 10 Add the CardamomSprinkle 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.
- 11 Add the Nuts and Finish CookingReturn 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.
- 12 Rest and Serve WarmTurn 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.