Carrot Halwa Recipe (Gajar Ka Halwa)
Want something warm, rich, and irresistibly sweet to brighten your winter days? Learn how to make Gajar Halwa, a classic North Indian dessert made with fresh red carrots, milk, sugar, and ghee that melts in your mouth and fills your home with festive aroma.
It is also known as carrot halwa orIndian 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 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.The rich aroma of ghee and cardamom, combined with the sweetness of carrots, makes it a comforting treat that remains one of the most cherished Indian desserts after any meal. Whether served warm with vanilla ice cream, chilled as a pudding, this classic Indian carrot pudding never fails to delight. Gajar ka Halwa. If you love traditional Indian desserts, you can also try Suji Halwa, Lapsi, Rasgulla, Kheer for more sweet inspiration.
Ingredients and Substitutes
- Carrots (red, grated): The main ingredient of the recipe, giving natural sweetness and color. If red carrots are not available, use orange carrots, though the flavor will be slightly different.
- Full-fat milk: Milk add richness and creaminess while cooking down with the carrots. I sometimes 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 but unsalted butter works, or you can use coconut oil to make a vegan-friendly halwa.
- Sugar: Balances the flavors and provides the sweetness. 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. You can even skip this, condensed milk or milk powder can replace khoya for convenience.
- Cardamom powder: A pinch of cardamom adds a warm, aromatic flavor typical of Indian sweets. 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. Use pistachios, walnuts, or even sunflower seeds if you want a nut-free option.
How to Make Gajar ka Halwa (Step-by-step)
- Prepare Carrots. Wash, peel, and grate red carrots to form the base of this traditional Indian winter dessert.
- Sauté in Ghee. Heat desi ghee in a heavy-bottomed kadhai and sauté the grated carrots until they turn soft and release a sweet aroma.
- Simmer Carrot with Milk. Pour in full-fat milk and cook on low flame, stirring occasionally, until the mixture thickens into a creamy pudding.
- Sweeten the Halwa. Add sugar, mix well, then stir in cardamom powder and khoya (mawa) to give it a rich and authentic halwa taste.
- Garnish and Serve. Top with roasted almonds, cashews, and raisins, and serve warm or chilled for a perfect festive delight.
Serving Suggestions
Gajar ka Halwa tastes best when served warm straight from the kadhai, especially during chilly winter evenings. 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.
Frequently asked questions
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)
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 tsp cardamom powder
- 10 almonds cashews, and raisins
Instructions
- Wash, peel, and grate red carrots using a vegetable peeler and grater. This create the base for this classic Indian winter sweet dish.
- Heat desi ghee in a heavy-bottomed kadhai over medium flame and sauté the grated carrots with a wooden spatula until they release a sweet aroma.
- Next, pour in full-fat milk using a measuring cup and let the mixture simmer on low flame, stirring occasionally with a ladle, until it thickens into a creamy carrot pudding.
- Now, add sugar, mix well, then stir in cardamom powder and khoya (mawa) using a whisk or spoon for a rich and authentic halwa flavor.
- Garnish with roasted almonds, cashews, and raisins, and serve warm or chilled in a serving bowl as a traditional Indian dessert for festive or winter evenings.
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.
