Carrot Halwa – Carrot halwa is a classic sweet dish made with milk, carrots, sugar, and ghee. Also called gajar ka halwa in Hindi, this is a traditional North Indian and Pakistani dessert that we prepare just like my husband’s dadi used to, slow-cooked to perfect. Like Sheer Khurma– this rich dessert has a sweet milky base that we top with toasted almond and pistachio. Enjoy it as is or with a scoop of ice cream for a tasty, indulgent treat.
WHAT YOU NEED TO MAKE THIS RECIPE
- Milk: I make a traditional carrot halwa recipe using whole milk and finish it with khoya (curd); you can cut the cooking time in half by using sweetened condensed milk if you’re in a hurry.
- Carrot: We use orange carrots because that is what’s available, but if you can find beautiful red carrots, that’s even better!
- Ghee: Prevent the mixture from sticking to the pan as it simmers using ghee; the clarified butter also develops a deep, nutty base to sets the stage for the dessert.
- Sugar: Carrot halwa is naturally sweet because of the dates, so you don’t need to add much sugar. Substitute with palm sugar, maple, or coconut sugar- or you can use a sugar alternative like Monk fruit.
- Green Cardamom: Remove the green outer casing and grind the seeds into a powder.
- Garnish: Use chopped almonds and pistachios to top the dessert and add textural variation.
HOW TO PREPARE THE CARROTS
- Peel and wash the carrots.
- Use a box grater or food processor to shred or grate the carrots to a consistency you prefer.
HOW TO MAKE CARROT HALWA
The full recipe with measurements is in the recipe card below.
Warm milk in a Dutch oven over medium heat and bring it to a boil.
Add the carrots and continue cooking over medium heat.
Stir continuously until the milk completely evaporates. The process will take a while, about 40 minutes.
Stir in the ghee, sugar, and ground green cardamom. Cook until the ghee separates.
Fry khoya in a nonstick skillet with ghee and add it to the carrot mixture.
Top the dessert with pistachios and almonds to serve.
EXPERT TIPS
- Roast the cardamon pods, peel the green shell and grind the seeds into a powder to add deep flavor to the dessert.
- Use a heavy-bottomed pan to ensure the milk and carrots don’t scorch to the bottom of the pan.
- Stir, stir, stir- once you’ve added the carrots, cardamon, and sugar, stay close by and continue stirring so nothing sticks. If left unattended, the milk and carrots will burn.
- Gajar ka halwa is served warm or chilled.
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HOW TO GARNISH CARROT HALWA
- Almonds
- Pistachios
- Raisins
- Shredded Coconut
- Ice Cream
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; they will keep for 5 days.
- Freeze – Allow the dish to cool, then add it to a freezer-safe container. Carrot Halwa will freeze for 3 months.
- Reheat – You can microwave an individual serving for about 30 seconds or warm it up for a crowd on the stovetop.
FREQUENTLY ASKED QUESTIONS
What does gajar ka halwa mean in English?
Halwa means sweet, and gajar means carrots; that’s exactly what this is, sweet carrots, or sweet Indian carrot pudding.
Can I make this recipe in advance?
Make the dessert 2-3 days before you plan to serve it and refrigerate; you can serve it cold or warm it on the stovetop.
Can I make vegan carrot halwa?
Sure thing, but it will alter the taste some. Replace the whole milk with coconut milk and coconut oil in place of ghee.
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Carrot Halwa
- 2 liters milk, whole
- 2 pounds carrot, blended in a food processor or box grater
- ½ cup white sugar
- 1 teaspoon green cardamom, toasted, greens removed, and seeds ground
- 1 cup ghee
- 5 ounces milk powder (khoya), crumbled
- ¼ cup unsalted pistachios, soaked in water, and chopped
- ¼ cup almonds soaked in water, and chopped or sliced
- Warm milk in a Dutch oven over medium heat and bring it to a boil.
- Add the carrots and continue cooking over medium heat. Stir continuously until the milk completely evaporates. The process will take a while, about 40 minutes.
- Stir in the ghee, sugar, and ground green cardamom. Cook until the ghee separates and the carrot mixture turns bright orange or red; stir continuously to prevent anything from sticking to the pan.
- Fry khoya in a non-stick skillet with ghee and add it to the carrot mixture.
- Top the dessert with toasted pistachios and almonds to serve.
- Roast the cardamon pods, peel the green shell and grind the seeds into a powder to add deep flavor to the dessert.
- Use a heavy-bottomed pan to ensure the milk and carrots don’t scorch to the bottom of the pan.
- Stir, stir, stir- once you’ve added the carrots, cardamon, and sugar, stay close by and continue stirring so nothing sticks. If left unattended, the milk and carrots will burn.
- Gajar ka halwa is served warm or chilled.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
RJ
Thursday 18th of August 2022
Reminds me of the old days, growing up in Pakistan. So good, I ate it every night for four nights.