Authentic Gajar Halwa Recipe | Carrot Halwa with Khoya
Learn how to make authentic Gajar Halwa with khoya. This step-by-step carrot halwa recipe yields a rich, creamy Indian dessert perfect for festivals & winters.
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!