Gajar Ka Halwa (Carrot Halwa) is an Indian sweet dessert made with fresh red carrots, milk, and sugar. It’s a winter delicacy and is popularly served at festivals, weddings, and special occasions. Learn the traditional method to make this Indian dessert (vegetarian, gluten-free).
Here are a few more halwa recipes that you may like – Bread Halwa, Atta Halwa, Besan Halwa, Lauki Ka Halwa, Moong Dal Halwa, and Beetroot Halwa.
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About Gajar Ka Halwa (Carrot Halwa)
Gajar Ka Halwa (Carrot Halwa) is a popular North Indian dessert prepared with red winter carrots.
This dessert is made only in winter when red carrots are in season.
Every house has its own recipe to make this dessert, but if you take my word, my mom’s carrot halwa recipe is one of the best I have ever tasted. Not only me, but anyone who has tasted it has said the same.
She takes no shortcuts and does not skip on ghee and khoya when making this delicious sweet. I am glad I learned her recipe and now sharing it with you all to try.
You will need just 6 basic ingredients, some time at hand, and a lot of muscle work to take the best gajar ka halwa.
Serve it as a dessert after everyday meals or for festivals, weddings, and any other special occasion.
Ingredients
Carrots – This halwa is made using red carrots, which are available only in the winter season. They are sweet and give halwa a nice red color.
Choose carrots that are red in color and are free of bruises or any black patches.
Check your nearby Indian grocery stores to source them.
You can replace the red carrots with black carrots too. Black Carrots are available in some parts of India during winter and they lend a great taste to this halwa.
Note – Do not attempt it with orange carrots, they have a bitter taste and your halwa will not turn out well.
Sugar – I like my carrot halwa mildly sweet but you can definitely adjust the sugar as per your taste. You can also replace the sugar with powdered jaggery, stevia, or any other sweetener of your choice.
Milk & Khoya – Use whole milk (full-fat milk) only. Khoya (Khava) is traditionally used to make this halwa recipe. It is readily available in the refrigerator or freezer section of any grocery store.
If khoya is not available, then mix milk powder with some milk and make a thick dough. You can use it in place of khoya.
Ghee – Ghee adds richness and makes the halwa more delicious. DO NOT make the halwa in oil.
Nuts – I added slivered almonds and pistachios. You can also add cashews, raisins, etc to make it richer.
Cardamom Powder – Adding freshly ground cardamom powder gives the halwa a delicious flavor and aroma.
How To Make Gajar Ka Halwa
Preparation
Wash 1 lb (500 g) of red carrots with water and peel them using a vegetable peeler.
Now grate the carrots using the medium hole of a box grater.
You can also use a food processor to grate the carrots.
Grate 4 oz (120 g) of khoya using the medium hole of a box grater.
Gather the remaining ingredients.
Make The Halwa
Add 1 lb (500 g) of grated red carrots and ½ liter whole milk to a heavy bottom pan and mix well.
Cook on medium-low heat until all the milk is absorbed (20-25 minutes), stirring frequently.
Once the milk is absorbed and the carrot mixture looks thick, add 2 oz (60 g) of ghee to the pan and cook for 10-12 minutes, stirring continuously.
Now add 4 oz (120 g) of sugar and cook for another 4-5 minutes.
Note – You can increase or decrease the amount of sugar as per your liking. I like very lightly sweet halwa and this measurement is perfect for that.Â
Once the sugar is dissolved well, add 4 oz (120 g) of grated khoya to the pan and cook for 25-30 minutes or until ghee starts to leave on the sides, stirring at regular intervals.Â
Add 1 teaspoon cardamom powder and 4 tablespoon of slivered almonds and pistachios and mix well.
Serve hot.
Frequently Asked Questions
To make carrot halwa in a microwave, mix together carrot and milk in a microwave-safe bowl and microwave on high for 6 minutes.
Stir in the ghee and microwave for another 5 minutes.
Next, stir in sugar and microwave for another 4 minutes. Add khoya and mix well. Microwave for 5-6 minutes. Check if the ghee has separated on the sides, otherwise, microwave for another 2-3 minutes. Add cardamom powder and slivered nuts and mix well. Serve hot.
To make gajar halwa in a pressure cooker, add milk and carrots to a pressure cooker. Pressure cook for one whistle on high heat and then reduce the heat to low. Cook for 10 minutes. Remove the cooker from the heat and let the pressure release naturally.
Open the lid of the cooker and stir in the ghee. Cook for 3-4 minutes. Once done, add sugar and cook for 3-4 minutes.
Now, add khoya and cook until the ghee starts to separate from the sides. Add cardamom powder and slivered nuts and mix well. Serve hot.
Never fry the carrots in ghee. It might turn their color and makes the halwa black.
Always add carrots and milk together in the pan and cook until the milk is absorbed. Add the ghee later.
Yes, you can replace the sugar in the recipe with liquid or powdered jaggery. It will be healthy than the classic version and will be slightly different in taste too.
If you are diabetic and cannot eat sweet treats, then try this recipe with sugar-free substitutes.
Serving Suggestions
Gajar Halwa is best served hot on its own or with a scoop of vanilla ice cream. It can be served at room temperature too.
Make sure to top it with loads of slivered nuts for extra crunch.
Make this halwa for festivals, and special occasions, or enjoy it as a dessert after your indulgent meal.
Storage Suggestions
Gajar halwa will last for 2-3 weeks when stored in an air-tight container in the refrigerator. Make sure to use a clean and dry spoon for every use.
You can freeze the halwa for up to 3 months. Just transfer it to a freezer-safe box and freeze it. Thaw before using and warm in a microwave.
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Recipe Card
Gajar Ka Halwa Recipe (Carrot Halwa)
IngredientsÂ
- 1 pound red carrots (500 g)
- ½ litre whole milk (full-fat milk)
- 2 ounce ghee (60 g)
- 4 ounce sugar (120 g)
- 4 ounce khoya (mawa) (120 g, grated)
- 1 teaspoon cardamom powder
- 4 tablespoons slivered nuts (I used almonds and pistachios)
Instructions
- Wash the carrots with water and peel them using a vegetable peeler.
- Now grate the carrots using the medium hole of a box grater.
- You can also use a food processor to grate the carrots.
- Add grated carrots and milk to a heavy bottom pan and mix well.
- Cook on medium-low heat until all the milk is absorbed (20-25 minutes), stirring frequently.
- Once the milk is absorbed and the carrot mixture looks thick, add ghee to the pan and cook for 10-12 minutes, stirring continuously.
- Now add sugar and cook for another 4-5 minutes.
- Note – You can increase or decrease the amount of sugar as per your liking. I like very lightly sweet halwa and this measurement is perfect for that.Â
- Once the sugar is dissolved well, add khoya to the pan and cook for 25-30 minutes or until ghee starts to leave on the sides, stirring at regular intervals.Â
- Add cardamom powder and slivered almonds and pistachios and mix well.
- Serve hot.
Narasingarao
Good
Neha Mathur
Thnx.
Rachana
Good recipe
Neha Mathur
It’s my Mom’s recipe which never fails 🙂
Zinnat
Yummy.I love this halwa
Neha Mathur
It’s a crowd fav 🙂
Egg curry recipe
carrot halwa A Perfect dessert for the winter session. Thank you so much for sharing your recipes step by step with such good images. I’ll Definitely try this at home.
Neha Mathur
Thnx
Vrinda Bali
Can we add sugar in the first place or not? Why in every recipe we add sugar when the milk evaporates? Do you know? It’s my husband’s query ????
Neha Mathur
Sugar stops the cooking process. So it’s added only when the ingrdients are cooked well.
Varsha
What to do if colour of halwa started turning dark brown while cooking??? Again is it good to eat further?
Neha Mathur
It’s good to eat.Follow the instructions I have mentioned to avoid the darkening of halwa.
kumbakonam filter coffee.
thanks for sharing!
Mayeesha Hossain
Can i use jaggery here instead of sugar?
If yes, do the cooking process change then?
Neha Mathur
Yes, you can use powdered jaggery. The process will remain the same.