Carrot Halwa (known as Gajar ka Halwa ). This dessert is slow-cooked to perfection, with grated carrots gently simmered in milk, kissed with cardamom, and finished with ghee and nuts. It’s celebratory, cozy, and wonderfully fragrant.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hr 1 kg carrots, peeled and finely grated
4 cups full-fat whole milk
½ cup granulated sugar (adjust to taste)
4 tbsp ghee (clarified butter)
½ tsp ground cardamom
3 tbsp chopped cashews
3 tbsp chopped almonds
2 tbsp golden raisins
Optional garnish: slivered pistachios, silver leaf (vark), or a touch of saffron soaked in warm milk
Prep the Carrot
Simmer with Milk
2
In a large, heavy-bottomed pan or kadhai, combine the grated carrots and milk.
Bring to a boil over medium heat, then reduce to a simmer.
Cook, stirring frequently , until most of the milk has evaporated. This will take about 30–40 minutes .
Add Ghee and Sweeten
3
Stir in the ghee and cardamom .
Add the sugar , then continue cooking for 10–15 more minutes , stirring constantly.
Toast and Add Nuts
4
In a small pan, heat 1 tsp ghee and lightly toast the cashews, almonds, and raisins until golden and fragrant.
Stir into the halwa. Save a few for garnish, if desired.
Serve Warm or Chilled
5
Serve warm as is, or chill and serve later — it’s delightful either way.
Garnish with nuts, a pinch of saffron milk, or edible silver leaf for special occasions.
Serving Suggestions
6
Traditionally served during Indian festivals like Diwali , Holi , and Eid , or family celebrations.
Serve with a scoop of vanilla ice cream for a fusion twist.
Pair with masala chai or strong black coffee to contrast the richness.
Ingredients 1 kg carrots, peeled and finely grated
4 cups full-fat whole milk
½ cup granulated sugar (adjust to taste)
4 tbsp ghee (clarified butter)
½ tsp ground cardamom
3 tbsp chopped cashews
3 tbsp chopped almonds
2 tbsp golden raisins
Optional garnish: slivered pistachios, silver leaf (vark), or a touch of saffron soaked in warm milk
Directions Prep the Carrot
Simmer with Milk
2
In a large, heavy-bottomed pan or kadhai, combine the grated carrots and milk.
Bring to a boil over medium heat, then reduce to a simmer.
Cook, stirring frequently , until most of the milk has evaporated. This will take about 30–40 minutes .
Add Ghee and Sweeten
3
Stir in the ghee and cardamom .
Add the sugar , then continue cooking for 10–15 more minutes , stirring constantly.
Toast and Add Nuts
4
In a small pan, heat 1 tsp ghee and lightly toast the cashews, almonds, and raisins until golden and fragrant.
Stir into the halwa. Save a few for garnish, if desired.
Serve Warm or Chilled
5
Serve warm as is, or chill and serve later — it’s delightful either way.
Garnish with nuts, a pinch of saffron milk, or edible silver leaf for special occasions.
Serving Suggestions
6
Traditionally served during Indian festivals like Diwali , Holi , and Eid , or family celebrations.
Serve with a scoop of vanilla ice cream for a fusion twist.
Pair with masala chai or strong black coffee to contrast the richness.
Carrot Halwa (Gajar ka Halwa)
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