Gajar Halwa (Carrot Halwa) is the ultimate Indian comfort dessert, especially loved during the winter season when fresh, juicy red carrots are in abundance. This classic sweet dish is made by simmering grated carrots in milk, ghee, and sugar, then finished with rich dry fruits and aromatic spices.
In this easy-to-follow recipe, we take the traditional route by adding Khoya (Mawa) to give the halwa a luxurious, restaurant-style texture that melts in your mouth. Whether you are making it for a festival like Diwali or just a cozy family dinner, this Gajar ka Halwa recipe guarantees a perfect result every time. Let’s get cooking!
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Ingredients List:
- Carrots: 1.5 kg (Red juicy carrots preferred), peeled and grated
- Ghee (Clarified Butter): 2 tbsp
- Milk: 500 ml (Full-fat milk, boiled and cooled)
- Sugar: 200g – 250g (Adjust according to taste)
- Khoya (Mawa): 250g
- Green Cardamom: 1 whole (peeled)
- Cardamom, Nutmeg & Sugar Powder: 1.5 tsp (Sugar helps grind the spices into a fine powder)
- Salt: A pinch (to enhance sweetness)
- Dry Fruits: Almonds, Cashew nuts, and Pistachios (sliced or grated)
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Step-by-Step Instructions:
- Roast the Carrots: Heat a heavy-bottomed pan or kadhai. Add 2 tbsp of Ghee and let it melt. Add the grated carrots and sauté on medium heat for 2-3 minutes. This removes the raw smell and releases the carrots’ moisture.
- Cook in Milk: Pour 500 ml of milk into the roasted carrots. Mix well and cook on medium heat until the milk completely evaporates. Stir occasionally to prevent burning. Note: Do not add sugar at this stage.
- Add Aromatics & Sweetener: Once the milk has dried up, add 1 whole peeled green cardamom. Now, add 200g–250g of sugar and mix well. The mixture will become liquid again as the sugar melts.
- Simmer to Thicken: Add a pinch of salt (this is a secret tip to pop the sweet flavours). Continue cooking on medium heat until the moisture from the sugar evaporates almost completely.
- Add Khoya & Spices: Lower the heat and add 250g of Khoya (crumbled) along with 1.5 tsp of Cardamom, Nutmeg & Sugar powder. You don’t need to grate the khoya; simply crumble it in. Mix everything well and cook for another 2-3 minutes until the khoya melts and the aromatic spices blend into the halwa.
- Garnish & Serve: Finally, toss in your sliced dry fruits (almonds, cashews, pistachios). Give it a final mix and turn off the heat. Your delicious, aromatic Gajar Halwa is ready to be served!
Cooking Tips for Better Results:
- The Salt Trick: Adding just a pinch of salt to Indian desserts helps to balance the sugar and enhances the overall taste.
- Making Spice Powder: To get a fine powder of Nutmeg and Cardamom, grind them with a little sugar in a mixer. Without sugar, they might not grind finely.
- Patience with Milk: Let the milk evaporate completely before adding sugar. If you add sugar too early, the cooking process slows down, and the texture may change.
- Fresh Carrots: Always use fresh, red “Delhi carrots” for the best natural sweetness and colour. Orange carrots can be used, but might need more sugar.
- Khoya Substitute: If you don’t have Khoya, you can use 2 tbsp of Milk Powder or fresh Milk Cream (Malai) as a quick substitute.
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Variations:
- Vegan Version: Substitute Ghee with Coconut Oil or Vegan Butter, use Almond Milk instead of dairy milk, and skip the Khoya (or use a vegan condensed milk).
- Kid-Friendly: Blend the cooked halwa slightly to make it smoother or mould it into “Halwa Laddoos” coated with desiccated coconut.
- Sugar-Free: Replace white sugar with Jaggery (Gud) or a sugar-free sweetener like Stevia. Note: Add Jaggery only after taking the pan off the heat to prevent curdling.
Serving Suggestions:
- Hot & Cold Combo: Serve piping hot Gajar Halwa with a scoop of cold Vanilla Ice Cream.
- Garnish Heavy: Top with extra slivers of pistachios and silver leaf (vark) for a royal look.
- Side Dish: It pairs perfectly as a dessert after a spicy Indian meal like Biryani or Paneer Masala.
Also Read – Spicy Roasted Garlic & Kokum Side Dish | Lasun Aagal Recipe
FAQs:
Q1: Can I use orange carrots for this recipe?
Ans: Yes, you can use orange carrots, but they are less sweet and have a harder texture compared to red winter carrots. You may need to add a little extra sugar and cook them slightly longer.
Q2: How long can I store Gajar Halwa?
Ans: You can store this halwa in an airtight container in the refrigerator for up to 7-10 days. Just reheat it in a microwave or pan before serving.
Q3: Can I make this without Khoya?
Ans: Absolutely! The using Milk Powder (2 tbsp) or home-saved Milk Cream (Malai) if Khoya is unavailable. It will still taste creamy and delicious.
Q4: Why do we add salt to a sweet dish?
Ans: A tiny pinch of salt cuts through the intense sweetness and makes the flavours of cardamom and carrot stand out more effectively.
Q5: Can I freeze Gajar Halwa?
Ans: Yes, Gajar Halwa freezes very well. Store it in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight before reheating.
Authentic Gajar Halwa Recipe | Carrot Halwa with Khoya
Ingredients
- Carrots: 1.5 kg Red juicy carrots preferred, peeled and grated
- Ghee Clarified Butter: 2 tbsp
- Milk: 500 ml Full-fat milk, boiled and cooled
- Sugar: 200g – 250g Adjust according to taste
- Khoya Mawa: 250g
- Green Cardamom: 1 whole peeled
- Cardamom Nutmeg & Sugar Powder: 1.5 tsp (Sugar helps grind the spices into a fine powder)
- Salt: A pinch to enhance sweetness
- Dry Fruits: Almonds Cashew nuts, and Pistachios (sliced or grated)
Instructions
- Roast the Carrots: Heat a heavy-bottomed pan or kadhai. Add 2 tbsp of Ghee and let it melt. Add the grated carrots and sauté on medium heat for 2-3 minutes. This removes the raw smell and releases the carrots' moisture.
- Cook in Milk: Pour 500 ml of milk into the roasted carrots. Mix well and cook on medium heat until the milk completely evaporates. Stir occasionally to prevent burning. Note: Do not add sugar at this stage.
- Add Aromatics & Sweetener: Once the milk has dried up, add 1 whole peeled green cardamom. Now, add 200g–250g of sugar and mix well. The mixture will become liquid again as the sugar melts.
- Simmer to Thicken: Add a pinch of salt (this is a secret tip to pop the sweet flavours). Continue cooking on medium heat until the moisture from the sugar evaporates almost completely.
- Add Khoya & Spices: Lower the heat and add 250g of Khoya (crumbled) along with 1.5 tsp of Cardamom, Nutmeg & Sugar powder. You don't need to grate the khoya; simply crumble it in. Mix everything well and cook for another 2-3 minutes until the khoya melts and the aromatic spices blend into the halwa.
- Garnish & Serve: Finally, toss in your sliced dry fruits (almonds, cashews, pistachios). Give it a final mix and turn off the heat. Your delicious, aromatic Gajar Halwa is ready to be served!
