Carrot Halwa Recipe (Gajar ka halwa)
Easy carrot halwa recipe with milk, ghee, and cardamom. Traditional Indian dessert is ready in a few minutes with expert tips for perfect texture.
Ingredients
- 500 g carrots peeled and grated
- 1 liter full-fat milk
- 4 tbsp ghee, divided
- 100 g sugar (adjust to taste)
- 4 green cardamom pods, seeds crushed
- 10 cashews, chopped
- 10 almonds, sliced
- 1 tbsp raisins (optional)
- A pinch of saffron strands (optional)
Instructions
- Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadhai over medium heat. Add the grated carrots and sauté for 5 minutes until they soften slightly and release moisture.
- Pour in the milk and stir well. Bring to a gentle boil, then reduce the heat to medium-low. Let the carrots cook in the milk, stirring occasionally to prevent sticking at the bottom.
- Continue cooking for 30 to 35 minutes until the milk reduces by three-fourths and the carrots absorb most of the liquid. The mixture should look thick and moist, not soupy.
- Add the sugar and crushed cardamom. Stir well and cook for another 5 to 7 minutes until the sugar dissolves completely and the halwa thickens further. The mixture will start leaving the sides of the pan.
- In a small pan, heat the remaining 2 tablespoons of ghee. Fry the cashews, almonds, and raisins until the cashews turn light golden. Pour this tempering over the halwa and mix well.
- If using saffron, soak the strands in 1 tablespoon of warm milk for 2 minutes, then add to the halwa. Stir and cook for another minute.
- Turn off the heat. Let the carrot halwa rest for 5 minutes before serving. It will thicken slightly as it cools.
Notes
- Pan choice – Use a heavy-bottomed pan or non-stick kadhai to prevent scorching. A wide pan helps milk evaporate faster.
- Make-ahead – You can make this halwa 2 days in advance. Store covered in the fridge and reheat gently on the stove with a splash of milk.
- Freezing – Carrot halwa freezes well for up to 1 month. Thaw in the fridge overnight and reheat before serving.
- Carrot quality – Choose firm, naturally sweet carrots. Avoid old or woody carrots as they take longer to soften and taste bland.
- Consistency control – If the halwa looks too dry, add 2 to 3 tablespoons of warm milk and stir. If too runny, cook on low heat for a few more minutes.
- Serving temperature – Carrot halwa tastes great warm, at room temperature, or chilled. Try all three and pick your favourite.
- Garnish ideas – Top with extra nuts, a drizzle of warm ghee, or edible silver leaf for special occasions.