Name: Gajar Ka Halwa (Traditional Carrot Halwa) Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 8 to 9 medium carrots, juicy and tender (about 650 grams or 4 to 4.5 cups grated); 4 cups whole milk or full-fat organic milk; 4 tablespoons ghee (clarified butter); 10 to 12 tablespoons sugar or raw sugar (180 to 190 grams, adjust as needed); ½ to 1 teaspoon cardamom powder (or 5 to 6 green cardamoms powdered finely); 1 pinch saffron strands (optional); 10 to 12 cashews, chopped; 10 to 12 almonds, sliced or chopped; 2 tablespoons golden raisins

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Introduction

Gajar Ka Halwa is a beloved traditional Indian dessert made from fresh grated carrots, simmered slowly in milk and enriched with ghee and fragrant cardamom. This rich, sweet pudding is often garnished with nuts and raisins, making it a comforting treat for any occasion.

The image shows two small round metal bowls filled with bright orange carrot dessert with a slightly coarse texture, placed inside white plates. The dessert is topped with chopped nuts and golden raisins scattered unevenly on top. A vintage silver spoon lies next to the bowl in the foreground on the plate. The background features a detailed brown embossed pattern, and a woman's hand is about to pick the spoon. The colors focus on the warm orange of the dessert, cool silver of the spoon, and neutral white of the plates, creating a homely and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 9 medium, juicy, tender carrots (about 650 grams or 4 to 4.5 cups grated)
4 cups whole milk or full fat organic milk
4 tablespoons ghee (clarified butter)
10 to 12 tablespoons sugar or raw sugar (180 to 190 grams, adjust as needed)
½ to 1 teaspoon cardamom powder or 5 to 6 green cardamoms, finely powdered
10 to 12 cashews, chopped
10 to 12 almonds, sliced or chopped
2 tablespoons golden raisins
1 pinch saffron strands (optional)

Instructions

Step 1: Rinse, peel, and grate the carrots using a hand grater or food processor to get about 4 to 4.5 cups of grated carrots.
Step 2: In a deep heavy-bottomed pan or kadai, combine the grated carrots and milk. Bring the mixture to a boil over low to medium heat, then reduce the heat to simmer.
Step 3: Stir occasionally while the carrots cook and the milk gradually reduces. Continue simmering until the milk has reduced by about 75%.
Step 4: Add ghee, sugar, and cardamom powder to the pan. Mix well and continue to cook on low heat, stirring often to prevent sticking.
Step 5: Toward the end of cooking, add chopped cashews, almonds, raisins, and saffron if using. Simmer until all the milk is evaporated and the mixture thickens into a halwa.
Step 6: Turn off the heat and serve the gajar halwa hot, warm, or chilled. Garnish with extra chopped dry fruits when serving.

Tips & Variations

Use fresh, tender carrots for the best flavor and natural sweetness.
Adjust sugar to your taste; some prefer it sweeter while others like a subtle sweetness.
For a richer halwa, you can substitute some or all of the milk with condensed milk or evaporated milk.
Add a handful of grated khoya (milk solids) toward the end for an even creamier texture.
Saffron adds a lovely aroma and color but is optional and can be skipped.

Storage

Store leftover gajar halwa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave with a splash of milk or water to bring back the creamy texture. You can also enjoy it cold directly from the fridge.

How to Serve

The image shows a white bowl with a dark blue rim filled with a thick, coarse-textured orange dish that looks like grated carrots cooked softly and mixed with some spices. On top, there are a few small pieces of white, shredded nuts, adding texture and slight color contrast. The bowl sits on a white marbled surface, and there is a blurred silver spoon near the top right corner of the image. The lighting highlights the glossy and moist texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Gajar Ka Halwa without milk?

Milk is essential for the creamy texture and traditional taste of gajar halwa. While some recipes use alternatives like coconut milk for a different flavor, the classic version requires whole milk.

How do I prevent the halwa from sticking to the pan?

Use a heavy-bottomed pan to distribute heat evenly, stir frequently, and cook on low heat. Adding ghee helps keep the mixture from sticking and enhances flavor.