Gajar Ka Halwa Recipe

There’s something truly magical about transforming a humble carrot into a luscious, spiced delight that makes my entire kitchen smell like sweet nostalgia. Let me take you on a flavor journey with this Gajar Ka Halwa recipe that’s not just a dessert—it’s a heartfelt ode to my childhood winters wrapped in cozy warmth and the scent of cardamom.

Gajar Ka Halwa is a rich and aromatic dessert that delights the taste buds with the natural sweetness of fresh carrots. Full-fat milk melds with ghee, creating a creamy base, while the warm notes of crushed cardamom add depth.

Optional khoya makes this dish an indulgent treat even before the next part—mixing in a handful of chopped almonds, cashews, and pistachios, which adds a fabulous crunch. As with most tropical nuts, sugar is the problem here, especially when it comes to heart disease, diabetes, and obesity.

Each spoonful of Gajar Ka Halwa is a source of Vitamin A and healthy fats, if your serving isn’t too large.

Gajar Ka Halwa Recipe Ingredients

• Carrots: Rich in beta-carotene, fiber, and antioxidants; add natural sweetness.
• Milk: Source of protein and calcium; enhances creaminess and richness.
• Sugar: Adds sweetness; balances flavors.
• Ghee: Adds rich flavor and aroma; source of healthy fats.
• Cardamom: Provides a warm, aromatic flavor; aids digestion.
• Khoya: Enhances richness; source of protein and calcium.
• Almonds: Rich in vitamins E, magnesium; add crunchiness and nutrients.
• Cashews: Provide healthy fats, protein; add creaminess.
• Pistachios: Rich in protein, fiber; offer a nutty flavor.
• Raisins: Natural sweetness and chewiness; contain iron and antioxidants.

Gajar Ka Halwa Recipe Ingredient Quantities

• 1 kg fresh carrots, grated
• 1 liter full-fat milk
• 250 grams sugar
• 100 grams ghee
• 10-12 cardamom pods, crushed
• 100 grams khoya (optional, for richness)
• 20-25 almonds, chopped
• 20-25 cashews, chopped
• 20-25 pistachios, chopped
• 2 tablespoons raisins

How to Make this Gajar Ka Halwa Recipe

1. Start with the carrots. Peel them and wash them very well. Grate the well-washed carrots on a grater that has medium-sized holes.

2. In a pan with a thick bottom, place the ghee over medium heat. When the ghee has melted, add the grated carrots and sauté them for 5 to 7 minutes. You want to continue to cook them until they are just a bit softened and have lost any raw, carrot-y smell.

3. Add the sautéed carrots to the pan. Pour in the full-fat milk. Stir often and allow the mixture to simmer, low to medium heat, until the milk is gone. This will take about 40 to 50 minutes.

4. When the milk has been reduced, the sugar is added to the mixture of carrots. It is stirred into the carrot mixture very thoroughly. The cooking is continued until the sugar has dissolved and the whole thing is something you could almost call a pumpkin pie filling.

5. Add the crushed cardamom pods to the halwa and stir them in well so that their lovely scent can be smelled throughout the whole dish.

6. In case you use khoya, crush it and stir it into the halwa until fully incorporated if you want enhanced richness.

7. In a different small pan, take the chopped almonds, cashews, and pistachios, and lightly sauté them in a little ghee until they’re a nice golden brown.

8. To the carrot mixture, add the toasted nuts and the raisins, mixing everything thoroughly to ensure even distribution.

9. Resume cooking the halwa and stir it often until it’s as thick as you want it to be and the ghee is separating from the halwa and starting to look like it’s not part of the halwa.

10. Remove from heat and serve warm. Garnish Gajar Ka Halwa with nuts, as desired, before serving.

Gajar Ka Halwa Recipe Equipment Needed

1. Vegetable peeler
2. Grater with medium-sized holes
3. Cutting board
4. Knife
5. Large pan with a thick bottom
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Small pan for sautéing
10. Serving dish

FAQ

• Q: Can I use store-bought carrot puree instead of fresh grated carrots?A: For the most authentic taste and texture, it’s best to use freshly grated carrots. But if you absolutely must, you can use store-bought puree. Just don’t forget to tweak the sweetness level and cook time accordingly.
• Q: Do I have to use full-fat milk?It is recommended that you use whole milk for a thick, creamy texture, but you can certainly use low-fat milk if you want to. Just know that the texture may turn out different.
• Q: Is khoya necessary in the recipe?A: Optional ingredient that adds richness is khoya, which is sometimes fortified with milk powder. If you can’t find it, you can either skip it and still have a delicious halwa or, if you want some extra creaminess and sweetness, stir in some condensed milk. The mix gives you a perfect balance of sweet, dense, and creamy goodness.
• Q: Can I omit the nuts due to allergies?A: Yes, the nuts can be left out. Substitute them with sunflower seeds or skip them completely, and you can still enjoy a delicious gajar ka halwa.
• Q: How do I know when the halwa is ready?A: The halwa is finished when the milk is gone, and the ghee is starting to separate from the carrots. The mixture should be thick and a little dry.
• Q: Can I store this dessert for later?A: Sure, keep the halwa in an airtight container in the fridge for up to a week. Serve it warm; reheat on the stove or in the microwave. Store in an airtight container in the fridge. For serving: Reheat in microwave or on stove.
• Q: Can I use jaggery instead of sugar?A: Indeed, jaggery serves excellently as a natural sweetener. It will impart a different taste to the halwa, harmonizing beautifully with the dominant flavor of carrots.

Gajar Ka Halwa Recipe Substitutions and Variations

Substituting ghee; coconut oil, or unsalted butter will yield a similar texture and flavor.
Change out the whole milk for almond or coconut milk to go non-dairy.
Substitute sugar with jaggery or coconut sugar to achieve a richer, more caramelized sweetness.
Substitute walnuts for cashews to change the flavor profile to one that is more nutty.
If you can’t find khoya, you can substitute condensed milk for both sweetness and a rich,
Textura.

Pro Tips

1. Grate Consistently Use a medium grater to ensure your carrots are finely grated but not too fine. Consistent size helps them cook evenly and absorb the milk and flavors uniformly, creating a smooth texture.

2. Quality Ghee Use high-quality, pure ghee for the best flavor. If you can find homemade or fresh ghee, it can significantly enhance the dish’s richness and aroma.

3. Slow Cooking Take your time during the milk reduction process. Cooking the carrots slowly allows them to absorb the milk’s richness thoroughly and prevents the halwa from sticking to the bottom of the pan. Stir frequently to avoid burning.

4. Flavorful Cardamom Always use freshly crushed cardamom pods rather than powdered cardamom. This will impart a far more vibrant fragrance and flavor to your halwa.

5. Nuts Toasting Technique Make sure to toast the nuts and raisins gently in ghee. Be careful not to burn them; they should be lightly golden. This enhances their flavor and adds a nice crunch to the halwa.