Carrot Halwa, also known as Gajar ka Halwa, is a beloved Indian dessert made with slow-cooked grated carrots, milk, sugar, and ghee. This rich, aromatic sweet dish is often enjoyed during festivals like Diwali and special occasions.
Origin Carrot Halwa
Carrot Halwa has its roots in North India, particularly in Punjab and Uttar Pradesh, where it became a staple winter delicacy. The dish was traditionally prepared with khoya (reduced milk) to enhance its richness. Over time, variations have emerged, including vegan versions and those with condensed milk for convenience.
What I Love About This Recipe
This dessert is not just delicious but also nutritious, thanks to the natural sweetness of carrots. The slow cooking process intensifies the flavors, and the aroma of ghee, cardamom, and nuts makes it truly special. I love that it can be made in advance, stored in the fridge, and enjoyed warm or cold. Plus, it’s an easy-to-make dessert with minimal ingredients yet feels indulgent.
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Carrot Halwa
Course: Indian Recipies4
servings15
minutes40
minutes250
kcalIngredients
4 cups grated carrots (about 500g)
2 cups full-fat milk
½ cup sugar (adjust to taste)
3 tablespoons ghee
½ teaspoon cardamom powder
½ cup khoya (optional, for richness)
¼ cup chopped nuts (almonds, cashews, pistachios)
2 tablespoons raisins (optional)
Directions
- Heat 2 tablespoons of ghee in a heavy-bottomed pan.
- Add grated carrots and sauté for 5-7 minutes until they soften slightly.
- Pour in the milk and simmer on low heat, stirring occasionally.
- Continue cooking until the milk reduces and thickens (about 25 minutes).
- Stir in sugar and khoya, mix well, and cook for another 5 minutes.
- Add cardamom powder and remaining ghee, stirring until well combined.
- Toss in chopped nuts and raisins, cooking for another 2 minutes.
- Serve warm or chilled, garnished with extra nuts.
Notes
- Use full-fat milk for a richer texture.
- Stir frequently to prevent burning.