A classic North Indian dessert made from slow-cooked grated carrots, milk, sugar, and ghee. Rich, aromatic, and comforting—this winter favorite is a celebration of simple ingredients turned into something truly divine.
Origin Gajar Ka Halwa (Carrot Halwa)
Gajar Ka Halwa originated in Punjab and has become one of the most iconic Indian desserts, especially during winter months. Traditionally made during festivals like Diwali and Holi, it’s often served at celebrations and family gatherings.
What I Love About This Recipe
The warm aroma of cardamom, the richness of ghee, and the natural sweetness of carrots—what’s not to love? I enjoy how this dish fills the kitchen with festive vibes. It’s indulgent, nostalgic, and absolutely soul-satisfying, especially when served warm.
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Gajar Ka Halwa (Carrot Halwa)
Course: Random4
servings30
minutes20
minutes340
kcalIngredients
1 kg carrots, peeled and grated
1 liter full-fat milk
4–5 tbsp sugar (adjust to taste)
4 tbsp ghee
4–5 green cardamom pods, crushed (or ½ tsp cardamom powder)
10–12 cashews
10–12 almonds (sliced)
10–12 raisins
Optional: a few strands of saffron or a dash of khoya/mawa for richness
Directions
- Heat milk in a heavy-bottomed pan and bring it to a boil.
- Add grated carrots and cook on medium flame, stirring often, until the milk is almost absorbed (30–40 mins).
- Add sugar and continue to cook—this will release some moisture again, so stir until it thickens.
- Stir in ghee and cardamom. Cook until the mixture leaves the sides of the pan and gets glossy.
- In a small pan, fry cashews, almonds, and raisins in a bit of ghee.
- Add the fried nuts and raisins to the halwa, mix well.
- Serve hot, warm, or chilled as desired.
Notes
- Use red winter carrots (Delhi carrots) for the best flavor and color.
- Khoya or condensed milk can be added for a richer version.
- Keeps well in the fridge for 4–5 days—just reheat before serving.
