Gajar Ka Halwa (Carrot Halwa) Recipe

 

Photo By Canva

Gajar ka halwa is a classic Indian dessert, especially popular in winter, made by slow-cooking grated carrots in milk, ghee, and sugar until rich and pudding-like. It's flavored with cardamom and garnished with nuts. This traditional stovetop method serves 4-6 people and takes about 1-1.5 hours.

Ingredients

• 500g-1kg fresh carrots (preferably red Delhi carrots for best color and sweetness; about 6-8 medium carrots)

• 4-5 cups (1 liter) full-fat whole milk

• 3/4-1 cup sugar (adjust to taste)

• 3-4 tbsp ghee (clarified butter)

• 4-5 green cardamom pods, crushed (or 1/2 tsp cardamom powder)

• A handful of chopped nuts (almonds, pistachios, cashews) for garnish

• Optional: A few strands of saffron or raisins

Instructions

1. Prepare the carrots: Wash, peel, and grate the carrots finely (use a box grater or food processor). Avoid thick grates for a smoother halwa.

2. Cook the carrots in milk: In a heavy-bottomed wide pan or kadhai, add the grated carrots and milk. Bring to a boil over medium heat, then reduce to low-medium. Stir occasionally and let it simmer until the milk reduces significantly and the carrots soften (about 45-60 minutes). The mixture will thicken as the milk evaporates.

3. Mid-stage: Milk reducing and carrots cooking down.

4. Add sugar and ghee: Once most milk has reduced (the mixture looks moist but not soupy), add sugar and ghee. Stir well – the sugar will release moisture, so keep cooking on medium heat, stirring frequently to prevent sticking.

5. Finish cooking: Continue stirring until the halwa thickens, pulls away from the sides of the pan, and ghee starts to separate (about 20-30 more minutes). Add crushed cardamom (and saffron if using).

6. Garnish and serve: Fry the nuts in a little ghee until golden, then mix most into the halwa. Garnish with the rest. Serve warm, at room temperature, or chilled. It tastes great with vanilla ice cream!

Tips: Use a non-stick or heavy pan to avoid burning. For quicker versions, some add khoya or condensed milk, but the traditional slow-cooked method gives the best flavor. Store in the fridge for up to a week – reheat with a splash of milk. Enjoy!