Carrot halwa, or gajar ka halwa, is a slow-cooked Indian dessert featuring carrots simmered in milk that’s sweetened just right and topped with a handful of toasted nuts.
What is Carrot Halwa?
Gajar ka halwa in Hindi is a traditional North Indian and Pakistani dessert. I prepare like my husband’s dadi, slow-cooked to perfection.
Key Ingredients
- 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.
Equipment
Use a heavy-bottomed pan, such as a stainless-steel sauté pan, Dutch oven, or stockpot, for even heat distribution and to prevent the milk and carrots from scorching to the bottom of the pan.
Prepare the Carrots
Peel and wash the carrots. Then, use a box grater or food processor to shred or grate them.
How to Make Carrot Halwa
The full recipe with measurements is in the recipe card below.
Step 1: Bring milk to a boil in a heavy-bottomed pan over medium heat.
Step 2: Add the grated carrots and continue cooking over medium heat. Stir regularly until the milk completely evaporates, for about 40 minutes.
Step 3: Add the ghee, sugar, and cardamom powder. Cook until the ghee separates to the sides of the pan, and the carrot mixture turns bright orange or red. Stir continuously to prevent the ingredients from sticking to the bottom.
Step 4: Fry the crumbled khoya in a non-stick skillet with ghee, then transfer it to the carrot mixture, and stir to combine.
Expert Tips
- Use fresh cardamom. While you can use cardamom powder, I recommend grinding your own. Start by toasting the green cardamom pods in a skillet for one minute. Peel back the green shell and grind the black seeds into a fine powder for the best flavor and aromatics.
- Stir, stir, stir. Once you add the carrots and sugar, continuously stir or stay nearby to prevent the ingredients from sticking to the bottom of the pan.
If you enjoy carrot halwa, try more dessert recipes!
Serving Suggestions
Serve gajar ka halwa warm or chilled with toppings like chopped almonds and pistachios, or switch things up with shredded coconut, edible rose petals, or even a scoop of vanilla ice cream.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the dish cool, and transfer it to a freezer-safe container. Freeze carrot halwa for 3 months.
- Reheat: You can microwave individual servings in 30-second increments, but I recommend gently reheating them on the stovetop for the best results.
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 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.
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 gently reheat it on the stovetop.
More Indian Recipes:
Carrot Halwa
- 4 cups whole milk
- 2 pounds carrots, grated
- ½ cup granulated sugar
- 1 teaspoon cardamom powder
- 1 cup ghee
- 5 ounces milk powder (khoya), crumbled
- ¼ cup unsalted pistachios, chopped
- ¼ cup almonds, sliced or chopped
- Bring milk to a boil in a heavy-bottomed pan over medium heat.
- Add the grated carrots and continue cooking over medium heat. Stir regularly until the milk completely evaporates, for about 40 minutes.
- Add the ghee, sugar, and cardamom powder. Cook until the ghee separates to the sides of the pan, and the carrot mixture turns bright orange or red. Stir continuously to prevent the ingredients from sticking to the bottom.
- Fry the crumbled khoya in a non-stick skillet with ghee, then transfer it to the carrot mixture, and stir to combine.
- Spoon the dessert into serving bowls and top them with pistachios and almonds.
- Use fresh cardamom. While you can use cardamom powder, I recommend grinding your own. Start by toasting the green cardamom pods in a skillet for one minute. Peel back the green shell and grind the black seeds into a fine powder for the best flavor and aromatics.
- Stir, stir, stir. Once you add the carrots and sugar, continuously stir or stay nearby to prevent the ingredients from sticking to the bottom of the pan.
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.