Carrot Halwa Recipe (Gajar Ka Halwa)
Gajar ka Halwa, also known as carrot halwa, is a classic North Indian dessert made with fresh red carrots, milk, sugar, and ghee. It is also known as Indian carrot pudding, is loved for its rich, creamy taste and festive charm. This rich and creamy sweet dish is made by slow-cooking freshly grated red carrots in full-fat milk, flavored with cardamom, and finished with ghee, sugar, and khoya. This traditional sweet dish is a winter special that warms both heart and soul. Often garnished with roasted nuts and flavored with cardamom, it is a must-have treat during celebrations like Diwali, Holi, and family gatherings. Whether served warm with vanilla ice cream, chilled as a pudding, or enjoyed straight from the kadhai, this classic Indian carrot pudding never fails to delight. Gajar ka Halwa remains one of the most cherished Indian desserts.
Ingredients and Substitutes
- Carrots (red, grated): The star of the recipe, giving natural sweetness and color.
Substitute: If red carrots are not available, use orange carrots, though the flavor will be slightly different. - Full-fat milk: Adds richness and creaminess while cooking down with the carrots.
Substitute: You can use toned milk, almond milk, or oat milk for a lighter or vegan version. - Ghee (clarified butter): Enhances flavor and gives the halwa its authentic taste.
Substitute: Unsalted butter works, or use coconut oil for a vegan-friendly option. - Sugar: Balances the flavors and provides the sweetness.
Substitute: Jaggery powder, brown sugar, or coconut sugar can be used for a healthier twist. - Khoya (mawa): Makes the halwa rich and festive, with a creamy texture.
Substitute: Condensed milk or milk powder can replace khoya for convenience. - Cardamom powder: Brings in a warm, aromatic flavor typical of Indian sweets.
Substitute: Nutmeg powder or a dash of cinnamon can be used for a slightly different aroma. - Nuts and dry fruits (almonds, cashews, raisins): Add crunch, nutrition, and extra richness.
Substitute: Use pistachios, walnuts, or even sunflower seeds if you want a nut-free option.
You can also try: Suji Halwa, Lapsi, Rasgulla, Kheer
How to Make Carrot Halwa (Recipe Steps)
1. To prepare authentic Gajar ka Halwa , gather all the ingredients:
- 1 kg red carrots
- 1 liter full-fat milk
- 4–5 tablespoons ghee
- ¾ to 1 cup sugar
- ½ cup khoya (optional)
- ½ teaspoon cardamom powder
2. Wash, peel, and grate fresh red carrots, the main base for this halwa.
3. Heat some desi ghee in a heavy-bottomed kadhai or pan and sauté the grated carrots for a few minutes until they release a nice aroma.
4. Pour in full-fat milk and let the carrots cook slowly, stirring in between, until the milk reduces and blends with the carrots.
5. Add sugar to the mixture and keep cooking until it melts and mixes well, giving the halwa a soft, pudding-like texture.
6. Sprinkle cardamom powder and, if you like, add some khoya (mawa) to make the halwa more rich and traditional.
7. Finish with roasted almonds, cashews, and raisins. Serve warm for the best taste, or enjoy it chilled as a delightful Indian sweet dish.
Serving Suggestions
Gajar ka Halwa tastes best when served warm straight from the kadhai, especially during chilly winter evenings. The rich aroma of ghee and cardamom combined with the sweetness of carrots makes it a comforting Indian dessert after any meal.
For a festive touch, you can serve it in small bowls as part of a traditional Indian thali during celebrations like Diwali, Holi, or family gatherings. Garnish with silver vark (edible silver leaf), chopped almonds, and pistachios to make it look royal and perfect for special occasions.
If you want a modern twist, pair Gajar ka Halwa with vanilla ice cream or kulfi for a hot-and-cold dessert combination that guests will love. It also works beautifully as a rich sweet dish at Indian dinner parties, weddings, or as a make-ahead treat stored in the fridge and lightly warmed before serving.
FAQs
Yes, you can. Khoya adds richness, but if it’s not available, you can use condensed milk, milk powder, or simply cook the halwa longer in full-fat milk for a creamy texture.
Yes! Replace ghee with coconut oil or vegan butter, and substitute milk with almond, soy, or oat milk. Skip khoya and add a little coconut cream for richness.
Use full-fat milk, khoya, and a generous amount of ghee. Slow-cooking the carrots in milk until it thickens naturally is the secret to authentic, restaurant-style halwa.
You can reduce sugar or replace it with jaggery powder, coconut sugar, or stevia. Using less ghee and skimmed milk is another option, though the taste will be lighter.
Recipe Card
Carrot Halwa Recipe | Gajar Ka Halwa (Indian Carrot Pudding)
Equipment
- 1 Heavy-bottomed pan
- 1 Grater
- 1 Knife and chopping board
- 2 Measuring cups and spoons
- 1 Wooden spatula or ladle (for stirring)
- 6 Serving bowl
Ingredients
- 1 kg carrots red, grated
- 1 liter full-fat milk
- 4 tbsp ghee
- ¾ to 1 cup sugar
- ½ cup khoya mawa
- ½ teaspoon cardamom powder
- 10 almonds cashews, and raisins
Instructions
- 1 kg carrots (red, grated): The base of the halwa, sweet and flavorful.
- 1 liter full-fat milk: Gives creaminess and richness.
- 4–5 tablespoons ghee: Adds aroma and authentic taste.
- ¾ to 1 cup sugar: Adjust as per sweetness preference.
- ½ cup khoya (mawa), optional: Makes it richer and festive.
- ½ teaspoon cardamom powder: For aroma and flavor.
- Handful of almonds, cashews, and raisins: Roasted, for garnish and crunch.
Notes
- You can store it 5–6 days in the fridge, 1 month in the freezer.
- Use red carrots for making Halwa in winter for the best flavor and color.
- Grate carrots finely so they cook evenly in milk.
- Adjust sugar after milk reduces, as carrots have natural sweetness.
- Slow cooking gives authentic taste, don’t rush the process.
