Carrot Halwa Recipe (Gajar Ka Halwa)
Gajar ka Halwa, also called Carrot Halwa or Gajrela, is a traditional North Indian dessert made with red carrots, milk, sugar, ghee, and flavored with cardamom. Rich, creamy, and garnished with nuts, this winter special sweet dish is perfect for special occasions.
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.