Gajar ka Halwa
A classic North Indian dessert, this rich and aromatic carrot pudding is slow-cooked with milk, ghee, and nuts. It's the perfect sweet treat for festivals, celebrations, or a cozy winter evening.
For 8 servings
5 steps. 70 minutes total.
- 1
Step 1
- a.Cook Carrots and Milk
- b.Place a large, heavy-bottomed pan or kadai on the stove. Add the grated carrots and pour in the full-fat milk.
- c.Bring the mixture to a boil over medium-high heat.
- d.Once boiling, reduce the heat to medium-low and let it simmer. Cook for 40-50 minutes, stirring every 5-7 minutes to prevent sticking.
- e.Continue cooking until all the milk has evaporated and the carrots have absorbed the liquid, appearing dry.
- 2
Step 2
- a.Add Sugar
- b.Add the sugar to the carrot mixture. Stir continuously.
- c.The sugar will melt, releasing moisture and making the mixture liquidy again.
- d.Continue to cook on medium heat, stirring frequently, for about 10-15 minutes until the moisture evaporates and the mixture thickens.
- 3
Step 3
- a.Roast with Ghee
- b.Pour the ghee into the pan. Mix well and continue to cook for another 10-12 minutes, stirring constantly.
- c.This step is crucial for the authentic flavor and aroma. The halwa will start to pull away from the sides of the pan and develop a glossy sheen.
- 4
Step 4
- a.Incorporate Khoya and Nuts
- b.Add the crumbled khoya, chopped cashews, and slivered almonds to the pan. Reserve some nuts for garnish.
- c.Stir and cook for another 5 minutes, breaking down any lumps of khoya until it is fully integrated into the halwa.
- d.Turn off the heat and stir in the green cardamom powder.
- 5
Step 5
- a.Garnish and Serve
- b.Transfer the hot Gajar ka Halwa to a serving dish.
- c.Garnish with the reserved chopped pistachios and almonds.
- d.Serve warm, as is, or with a scoop of vanilla ice cream or a dollop of rabri.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best color and authentic sweet flavor, use seasonal red Delhi carrots, which are less fibrous.
- 2Use a heavy-bottomed pan (kadai) to prevent the milk and sugar from scorching on the bottom.
- 3Consistent stirring, especially after adding sugar and ghee, is the key to a perfect, non-sticky halwa.
- 4To save time, you can pressure cook the grated carrots with 1/2 cup of milk for 2-3 whistles before proceeding with the rest of the steps in an open pan.
- 5Don't skip roasting the halwa in ghee at the end; it develops a deep, nutty aroma and rich flavor that is characteristic of this dessert.
Adapt it for your goals.
With Condensed Milk
For a quicker version, replace the milk and sugar with one 400g can of sweetened condensed milk. Cook the carrots until tender, then add the condensed milk and cook until thick before adding ghee and nuts.
Vegan VersionVegan Version
Substitute full-fat milk with almond milk or cashew milk. Use coconut oil or a vegan butter substitute instead of ghee, and omit the khoya or use a vegan mawa alternative made from nuts.
Sugar Free VersionSugar-Free Version
Replace sugar with an equal amount of finely chopped dates or a date paste. Cook the dates with the carrots and milk until soft and well-combined. You can also use sweeteners like stevia or monk fruit, adding them to taste at the end.
Why this is on our healthy list.
Rich in Vitamin A
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining good vision, supporting the immune system, and promoting healthy skin.
Source of Calcium
The generous amounts of milk and khoya in this recipe make it a good source of calcium, which is essential for strong bones and teeth.
Provides Instant Energy
The combination of ghee (healthy fats), sugar (carbohydrates), and nuts provides a quick and dense source of energy, making it a perfect dessert after a meal.
Frequently asked questions
One serving of this Gajar ka Halwa (approximately 1 cup or 210g) contains around 480-500 calories. The exact count can vary based on the fat content of the milk and the amount of sugar and ghee used.