Gajar Ka Halwa Recipe

Gajar Ka Halwa is a classic and beloved North Indian dessert made from grated carrots slow cooked in milk, ghee, and sugar until rich, creamy, and aromatic. Enhanced with cardamom, nuts like almonds and pistachios, and sometimes a hint of saffron, this sweet dish is a staple during festivals and celebrations. Served warm, its comforting texture and indulgent taste make it a timeless favorite, perfect for satisfying any sweet craving

Ingredients

1/2 Kg red carrot

1 Tablespoon ghee

500 ml milk (full fat)

1/2 Cup sugar

A pinch green cardamom powder

2 Tablespoon ghee (for frying nuts)

2 Tablespoon cashew (roughly chopped)

2 Tablespoon almond (sliced)

1 Tablespoon raisins

Step:1

Wash the carrot and then trim their tops and bottoms , further peel the carrots and grate them using a large grate then transfer them into a bowl . Set a pressure cooker over high heat and add the ghee , let it get slightly hot and then add all the grated carrot , stir and cook for 3-4 minutes

Step:2

The carrots will release its moisture so cook until the water evaporates . Further add the milk , stir then pressure cook over medium flame only for 1 whistle then switch off the flame and let the cooker depressurize naturally

Step:3

Next , check the whistle and open the lid , stir well and than switch on the flame to medium high and cook until the milk reduces , this process will take 10-12 minutes , make sure you keep stirring the halwa

Step:4

Once almost all the milk has reduced , add the sugar and cardamom powder , stir well and cook it again for 4-5 minutes , the sugar will release its moisture and the halwa will get slightly runny again so cook until it thickens up again

Step:5

Do not overcook the halwa or it will become very tight , almost into barfi texture , only until the water form sugar evaporates and the halwa looks a bit shiny then switch off the flame

Step:6

Heat a pan , add the ghee into it and let it get slightly hot , then add the almonds and cashew and fry them until they turn light golden brown keep stirring them

Step:7

Once the nuts are almost about to turn light golden brown add the raisins and stir briefly . Pour the ghee and nuts mixture over the halwa and stir well . Your gajar ka halwa is ready , let it rest for a couple of minutes , it soak up all the ghee , heat it up before serving or have as it is

FAQs

1. What type of carrots are best for making halwa?

Use red winter carrots for the most authentic flavor, color, and texture.
If unavailable, any sweet, fresh carrots will work, but the color and taste may vary slightly.

2. Why is my halwa watery or not thickening properly?

Insufficient Cooking: Carrots release a lot of moisture. Cook on medium-low heat, stirring frequently, until all the liquid evaporates.
High Water Content: Do not add extra water while cooking the carrots. Let them cook in their own juice and milk/khoya.

3. Can I make gajar ka halwa without khoya mawa ?

Yes. You can substitute khoya with full-fat milk powder or ricotta cheese.
The traditional method uses full-fat milk, which is slowly reduced until thick and creamy.

4. How long can I store gajar ka halwa, and how?

Refrigerator Store in an airtight container for 4-5 days.
Freezer Portion and freeze for up to 1 month. Thaw in the refrigerator and reheat before serving.

5. Can I make this recipe in a pressure cooker or Instant Pot?

Yes. Sauté grated carrots with ghee, then pressure cook with milk for 1-2 whistles. Open and cook on sauté mode to thicken.
This method is faster but requires careful reduction to achieve the right consistency

Gajar Ka Halwa Recipe