Carrot Halwa,  also known as Gajar ka halwa, Gajrela or Gajar Pak, is a slow cooked traditional dessert made on almost all occasions. In fact, it is so simple and delicious to make that one doesn’t require a celebration to make it. Unlike many other sweet delicacies that require an intricate recipe and method, this dish is so simple that it is impossible to go wrong.
The original halwa, not surprisingly originated from the Mughal era, is made using Delhi Carrot (red carrots) that are available aplenty during winter. This variety is the more flavourful one. However, the dessert can also be made with regular carrots.
When you delve into the dish’s history, you would realize that the main ingredients were always high-fat milk, sugar, cardamon, saffron and nuts for garnishing. But over time, just like everything else, this too has evolved with many chefs creating their own variants. The most popular one is with crumbled Khoya. Adding Khoya to the dish, enhances and elevates the taste to a different level altogether.
The procedure required one to grate carrots with a grater or food processor. Saute it first with ghee and then add milk and allowing it to cook in the liquid at low heat. Upon thickening ghee is added once more to intensify the flavour and it is garnished with chopped nuts. It tastes heavenly when served old. Serving styles have changed over time and this carrot halwa, popular at weddings, is served hot with ice cream – the combination of hot & cold takes the flavour to a different level altogether.
Also try some of our other sweet recipes for Diwali: Badam Kulfi, Bread Rasmalai , Carrot Laddu.
Carrot Halwa / Gajar ka Halwa
About the Recipe
You should surely try this recipe because it’s surprisingly simple for something that tastes so fancy. Many people think Indian desserts are complicated, but this one proves that wrong. With just a handful of ingredients, you can create something that rivals any restaurant version. The best part? Your house will smell incredible while it’s cooking. This recipe works perfectly for beginners because the steps are straightforward, and it’s pretty forgiving. Even if you’re not confident with desserts, this one will make you feel like a pro in the kitchen.
Why You’ll Love This Recipe
This Carrot Halwa will become your go-to dessert for so many reasons. First, it’s made with everyday ingredients you probably already have. The texture is without a doubt divine – creamy but not too heavy. The natural sweetness of carrots combined with the richness of milk and ghee creates something truly special. Plus, it’s actually quite nutritious for a dessert since carrots are packed with good stuff. You can make it ahead of time, which makes entertaining so much easier. And honestly, there’s something deeply satisfying about stirring this on the stove and watching it transform into pure deliciousness.
Cooking Tips
The secret to perfect halwa is patience – keep that heat low and stir often to prevent sticking. Grate your carrots really fine for the best texture. Don’t rush the milk cooking stage; it needs time to reduce properly. You’ll know it’s ready when the ghee starts separating from the mixture. Taste as you go and adjust the sugar if needed. Some carrots are naturally sweeter than others.
Serving and Storing Suggestions
This recipe serves about 4-6 people and takes roughly 45 minutes to make. Serve it warm for the best experience, though it’s also delicious at room temperature. Store leftovers in the fridge for up to 5 days – just warm it up gently before serving. It actually tastes even better the next day as the flavors meld together beautifully.
Similar Recipes
- Rice Kheer (Rice Pudding)
- Semolina Halwa
- Coconut Barfi
- Milk Cake
- Gulab Jamun
Nutrient Benefits
Carrots bring tons of beta-carotene and vitamin A to this sweet treat, which is great for your eyes and immune system. The milk adds calcium and protein, while nuts provide healthy fats and more protein. Ghee, used in moderation, contains fat-soluble vitamins. Even though it’s a dessert, you’re getting some real nutritional value along with all that deliciousness. The cardamom also aids digestion, which is perfect after a rich meal.
Carrot Halwa (Gajar ka Halwa)
Ingredients
- 500 g Carrots peeled, finely grated
- 400 g Sugar
- 2 cup Milk
- 3 tbsp Ghee
- 20-25 Cashew Nuts
- a pinch Cardamom Powder
To Garnish:
- 2 tbsp Raisins
- 2 tbsp Sliced almonds
Instructions
- Heat a pan over medium flame.
- Warm some ghee and fry the cashew nuts for garnishing. Keep this aside.
- In the same ghee, lightly saute the grated carrots.
- Pour the milk and allow the carrot to cook in milk on low flame. Stir continuously to ensure it doesn't stick to the bottom of the pan.
- Allow it to simmer until it starts to slightly thicken.
- Add sugar and stir well until fully dissolved and starts to thicken.
- Add the fried cashews and the remaining ghee and gentle mix.
- Add cardamom powder and mix well.
- When the ghee starts to separate, remove from flame.
- Garnish with raisins and sliced almonds and serve.
Recipe Video
Notes
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Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
You can, but the results won’t be as rich and creamy. Whole milk gives the halwa its signature luxurious texture and taste. If you must use low-fat milk, consider adding an extra tablespoon of ghee to compensate for the reduced richness. The cooking time might also be slightly longer since there’s less fat content to help thicken the mixture.
How do I know when the halwa is properly cooked?
The perfect halwa will start releasing ghee around the edges and won’t stick to the pan when you stir it. The mixture should be thick enough to hold its shape but still creamy. Another test is to drag your spoon across the bottom – if it leaves a clear trail for a few seconds, you’re done. The color will also deepen to a beautiful golden brown.
Can I make this recipe without sugar for a healthier version?
Without a doubt. You can substitute with jaggery, maple syrup, or even dates. If using jaggery, add it the same way as sugar. For dates, soak and blend them first, then add during the last cooking stage. Keep in mind that alternative sweeteners might change the final texture slightly, but the taste will still be wonderful and more natural.
image credit: girist s photography
12 comments
Add half ltr.milk to make it more tasty and nourishing.
VERY USEFUL AND SIMPLE METHOD FOR MAKING * CARROT SWEET.THANK YOU
super
Awesome recipe……
came out awesome… its a hit with my family & friends.
Ummmmm……YUMMMMMM…I tried it and it was awesome…the only thing i added to the recipe is a some 10-15ml of extra milk added with one teaspoon full of custurd powder…!!! hehehe…but its damn yummy man…!!!
i love carrot halwa all the time. its very sweet and delicious and i love it very much. whenever i find time, i will make it and have it.
i came to know that the carrots need to be fried instead of boiling.but still i tried this recipe it is superb…
still not done, after i will write,
I LOVE IT CARROT SO………..MUCH
Excellent
it is very nice.i love it.