Gajar Ka Halwa (Carrot Halwa)
on Jan 03, 2023, Updated Sep 27, 2023
Gajar Ka Halwa (Carrot Halwa) is an Indian dessert made with fresh red carrots, milk, khoya, and sugar. It’s a winter delicacy popular at festivals, weddings, and special occasions. Learn the traditional method to make this Indian dessert.
Try my Carrot Milk, Carrot Raita, and Gajar Methi Sabji, when red carrots are in season.
I am very passionate about some recipes, and this Gajar ka Halwa is one of them. I personally feel that these classic recipes deserve to be made traditionally. No efforts should be made to make them healthier and no shortcuts to be taken to reduce the cooking time. Honestly, it’s an insult to these epic dishes, and you can say whatever; the taste that comes from using the proper ingredients in the proper quantity and the muscle work that goes into making these dishes makes a lot of difference in the taste, which is totally worth it.
I suggest eating them in moderation so you can enjoy them to the fullest while still maintaining your health and weight.
Every house has its recipe for carrot halwa, but if you take my word for it, my mom’s is one of the best I have ever tasted. Anyone who has tasted it has said the same.
She does not take shortcuts or skimp on ghee and khoya when making this delicious sweet. I am glad I learned her recipe and am now sharing it with you all to try.
About Gajar Ka Halwa (Carrot Halwa)
Gajar Ka Halwa (Carrot Halwa, Indian Carrot Pudding) is a popular North Indian and Pakistani dessert made with red winter carrots. In different Indian languages, it is also called gajrela, gajar pak, or gajorer halwa.
This dessert is made only in winter when red carrots are in season. You will find all the sweet shops in Northern India selling this delicacy during winter. People also make it at home as the taste of homemade halwa is unmatchable, and you are sure of the ingredients that go into making it.
Ingredients
Carrots – This halwa is made using red carrots available only in winter. They are sweet and give the halwa a nice red color.
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 taste great in this halwa.
Note – Do not try it with orange carrots; they taste salty, and your halwa will not turn out well.
Granulated White Sugar – I like my carrot halwa, which is mildly sweet, but you can adjust the sugar to your taste. You can also replace the granulated white sugar with brown sugar or powdered jaggery.
Milk and Khoya – Use whole milk (full-fat milk) only.
Khoya (Khava, Milk Solids) is traditionally used to make this halwa recipe. It is readily available in any Indian grocery store’s refrigerator or freezer section.
If khoya is unavailable, 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.
Nuts – I added slivered almonds and pistachios. To make it richer, you can also add cashews, raisins, etc.
Cardamom Powder – Adding freshly ground cardamom powder gives the halwa a delicious flavor and aroma.
Add a pinch of saffron while cooking to make this popular Indian dessert even more indulgent.
How To Make Gajar Ka Halwa
Preparation
Wash 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 120 g of khoya using the medium hole of a box grater.
Gather the remaining ingredients.
Make The Halwa
Add 500 g of grated red carrots and 2 cups 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 60 g of ghee to the pan and cook for 10-12 minutes, stirring frequently.
Now add 120 g of sugar and cook for another 4-5 minutes.
Note – You can increase or decrease the amount of sugar to your liking. I like very lightly sweet halwa, and this measurement is perfect for that.
Once the sugar is dissolved well, add 120 g of grated khoya to the pan and cook for 25-30 minutes or until ghee leaves on the sides, stirring at regular intervals.
Add 1 teaspoon cardamom powder and 4 tablespoon of slivered almonds and pistachios and mix well.
Serve hot.
Frequently Asked Questions
Never fry the carrots in ghee. It might turn their color and make the halwa black.
Always add carrots and milk to the pan and cook until the milk is absorbed. Add the ghee later.
Yes, you can.
Replace regular dairy milk with plant-based milk like almond, cashew, or coconut milk.
Ghee can be replaced with coconut oil.
Skip adding khoya to the recipe or replace it with vegan condensed milk or vegan evaporated milk.
Serving Suggestions
Gajar Halwa is best served hot, on its own, or with a scoop of vanilla ice cream. It can also be served at room temperature.
For extra crunch, top it with loads of slivered nuts. To make it extra indulgent, top it with some grated khoya.
This halwa can also be eaten on vrat (Hindu fasting days).
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Gajar Ka Halwa Recipe (Carrot Halwa)
Ingredients
- 500 grams red carrots
- 2 cups whole milk (full-fat milk)
- 60 grams ghee
- 120 grams sugar
- 120 grams khoya (mawa) (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 frequently.
- 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.
- 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.
- Add cardamom powder and slivered almonds and pistachios and mix well.
- Serve hot.
Video
I love gajar halwa and when I was in Delhi that used to be our winter dessert !!! Unfortunately it is so so hard to find red carrots here in the States and I am so glad you mentioned the importance of red carrots. I have had gajar halwa made of orange carrots and it is horrible !! No one makes good carrot halwa here in the states. Have yet to find anyone making it as it was made when I was a kid in Delhi !!
Can i use jaggery here instead of sugar?
If yes, do the cooking process change then?
Yes, you can use powdered jaggery. The process will remain the same.
thanks for sharing!
What to do if colour of halwa started turning dark brown while cooking??? Again is it good to eat further?
It’s good to eat.Follow the instructions I have mentioned to avoid the darkening of halwa.
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 ????
Sugar stops the cooking process. So it’s added only when the ingrdients are cooked well.
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.
Thnx
Yummy.I love this halwa
It’s a crowd fav 🙂
Good recipe
It’s my Mom’s recipe which never fails 🙂
Good
Thnx.