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Gajar Halwa (Carrot Halwa) - Traditional Indian Dessert

Name: Gajar Halwa (Carrot Halwa) - Traditional Indian Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 People
Cuisine: Indian
Ingredients: 3 tbsp Ghee; 1 tsp Cardamom powder; 1 kg Grated Carrots; 1.5 cups Sugar; 1.5 cups Milk powder (or Khoya); 1/2 cup Almonds; 1 cup Grated Khoya / Paneer (for garnish)

Recipe by Farida's Style&Spice

Ready in45 min
Prep15 min
Cook30 min
CuisineIndian · North Indian
Serves6 People
DifficultyEasy
Calories~450 kcal

Gajar Halwa (Carrot Halwa) - Traditional Indian Dessert

Ingredients

Main Ingredients

3 tbspGhee
1 tspCardamom powder
1 kgGrated Carrots
1.5 cupsSugar
1.5 cupsMilk powder (or Khoya)
1/2 cupAlmonds
1 cupGrated Khoya / Paneer (for garnish)

Step-by-Step Instructions

1.Sautéing Spices
Heat 2 tablespoons of ghee in a large pan. Add 1 teaspoon of cardamom powder and a few cardamom pods (if using) and sauté for about 30 seconds until fragrant.
2.Adding Carrots
Add 1 kg of grated carrots to the pan.
3.Mixing Carrots
Mix the grated carrots well with the ghee and cardamom, ensuring they are evenly coated.
4.First Cook
Cover the pan with a lid and cook the carrots on medium heat for about 5-7 minutes, allowing them to soften and release their moisture.
5.Stirring Carrots
Uncover the pan and stir the carrots to prevent sticking and ensure even cooking.
6.Adding Sugar
Add 1.5 cups of sugar to the softened carrots.
7.Mixing Sugar
Mix the sugar thoroughly with the carrots. The sugar will start to dissolve and release more liquid.
8.Second Cook
Cover the pan again and cook for another 5-7 minutes, allowing the sugar to fully dissolve and combine with the carrots.
9.Evaporating Moisture
Uncover the pan and continue to cook, stirring occasionally, until most of the liquid has evaporated and the halwa thickens.
10.Adding Milk Solids
Add 1.5 cups of milk powder (or grated khoya) to the carrot mixture.
11.Final Cooking
Mix well until the milk powder is fully incorporated and the halwa comes together, cooking for another 7-10 minutes until it reaches a thick, fudgy consistency and starts leaving the sides of the pan.
12.Frying Almonds
In a separate small pan, heat 1 tablespoon of ghee and fry 1/2 cup of almonds until they are lightly golden brown. Set aside.
13.Layering Halwa (Bottom Khoya)
Take a serving dish and spread a layer of 1/2 cup of grated khoya or paneer at the bottom.
14.Layering Halwa (First Halwa Layer)
Add a generous layer of the prepared Gajar Halwa over the grated khoya/paneer.
15.Layering Halwa (Top Khoya)
Add another layer of the remaining 1/2 cup of grated khoya or paneer on top of the halwa.
16.Garnishing with Almonds
Garnish the Gajar Halwa with the fried almonds.
17.Serve
Serve the Gajar Halwa warm.

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

6 People

Difficulty

Easy

Calories / Serving

~450 kcal

Recipe by Farida's Style&Spice on YouTube

Adjust Servings

Measurements

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Step-by-Step Instructions

Follow each step to make the recipe successfully.

Sautéing Spices
Heat 2 tablespoons of ghee in a large pan. Add 1 teaspoon of cardamom powder and a few cardamom pods (if using) and for about until fragrant.
Adding Carrots
Add 1 kg of grated carrots to the pan.
Mixing Carrots
Mix the grated carrots well with the ghee and cardamom, ensuring they are evenly coated.
First Cook
Cover the pan with a lid and cook the carrots on medium heat for about , allowing them to soften and release their moisture.
Stirring Carrots
Uncover the pan and stir the carrots to prevent sticking and ensure even cooking.
Adding Sugar
Add 1.5 cups of sugar to the softened carrots.
Mixing Sugar
Mix the sugar thoroughly with the carrots. The sugar will start to dissolve and release more liquid.
Second Cook
Cover the pan again and cook for another , allowing the sugar to fully dissolve and combine with the carrots.
Evaporating Moisture
Uncover the pan and continue to cook, stirring occasionally, until most of the liquid has evaporated and the halwa thickens.
Adding Milk Solids
Add 1.5 cups of milk powder (or grated khoya) to the carrot mixture.
Final Cooking
Mix well until the milk powder is fully incorporated and the halwa comes together, cooking for another until it reaches a thick, fudgy consistency and starts leaving the sides of the pan.
Frying Almonds
In a separate small pan, heat 1 tablespoon of ghee and fry 1/2 cup of almonds until they are lightly golden brown. Set aside.
Layering Halwa (Bottom Khoya)
Take a serving dish and spread a layer of 1/2 cup of grated khoya or paneer at the bottom.
Layering Halwa (First Halwa Layer)
Add a generous layer of the prepared Gajar Halwa over the grated khoya/paneer.
Layering Halwa (Top Khoya)
Add another layer of the remaining 1/2 cup of grated khoya or paneer on top of the halwa.
Garnishing with Almonds
Garnish the Gajar Halwa with the fried almonds.
Serve
Serve the Gajar Halwa warm.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 3 swaps

No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.

Gajar Halwa (Carrot Halwa) - Traditional Indian Dessert

45 mins

Indian · North Indian

15 min

30 min

6 People

Easy

~450 kcal

Main Ingredients

Sautéing Spices

Adding Carrots

Mixing Carrots

First Cook

Stirring Carrots

Adding Sugar

Mixing Sugar

Second Cook

Evaporating Moisture

Adding Milk Solids

Final Cooking

Frying Almonds

Layering Halwa (Bottom Khoya)

Layering Halwa (First Halwa Layer)

Layering Halwa (Top Khoya)

Garnishing with Almonds

Serve

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