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🌍 North Indian

Gajar ka Halwa

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A steel bowl of warm orange gajar ka halwa garnished with chopped pistachios, almonds and crumbled khoya

Gajar ka Halwa is a warm carrot pudding made by cooking grated carrots slowly in milk until they turn soft, sweet and almost jammy, then finishing the halwa with ghee, sugar and khoya. It tastes rich and milky with a gentle cardamom note, and the texture is soft with a slight bite from the carrots and chopped nuts on top. It is most loved in winter, when red carrots are in season, and is served warm at family meals and festivals, often in small bowls after lunch or dinner. One practical tip: cook the carrots patiently until the milk is fully absorbed before adding the sugar, because sugar releases moisture and can make the halwa watery if it is added too early.

Prep Time
20 minutes
Cook Time
50 minutes
Total Time
70 minutes
Servings
6
Difficulty
Medium

Ingredients

9 items
Yields: 6 (Tap items to check them off as you cook)

Step-by-Step Instructions

6 steps
  1. 1

    Step 1

    Pour the milk into a heavy-bottomed kadhai and bring it to a boil on medium heat.

  2. 2

    Step 2

    Add the grated carrots, mix well, and cook on medium-low heat for 25–30 minutes, stirring regularly, until the carrots are soft and most of the milk has been absorbed.

  3. 3

    Step 3

    Add the sugar and mix well. Cook for another 8–10 minutes, stirring often, until the extra moisture from the sugar dries up.

  4. 4

    Step 4

    Add the ghee and cook for 5–6 minutes, stirring continuously, until the halwa looks glossy and starts to leave the sides of the kadhai.

  5. 5

    Step 5

    Add the grated khoya and cardamom powder, mix well, and cook for 3–4 minutes until the khoya melts and blends in evenly.

  6. 6

    Step 6

    Transfer to a serving bowl, top with the chopped almonds, pistachios and cashews, and serve warm.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

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