Name: Gajar ka Halwa (Carrot Halwa) - Perfect Measurement Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 10-12 People
Cuisine: Indian
Ingredients: 3 kg (washed and grated) Carrots; 120 g (approx. 2 tbsp + 2 large spoons) Desi Ghee; 5 Green Cardamom; 1.5 liters Milk; 0.5 kg Sugar; 0.5 kg (divided for cooking and garnish) Mawa (Khoya); 20-25 (chopped, divided for cooking and garnish) Cashews; 20-25 (sliced, divided for cooking and garnish) Almonds; as needed (for garnish) Silver Leaf (Chandi ka Varak)

Ready in

135 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

120 min

Serving

10-12 People

Calories / Serving

~500 kcal

Adjust Servings

Measurements

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All Ingredients

Main Ingredients

Carrots3 kg (washed and grated)Desi Ghee120 g (approx. 2 tbsp + 2 large spoons)Green Cardamom5Milk1.5 litersSugar0.5 kgMawa (Khoya)0.5 kg (divided for cooking and garnish)Cashews20-25 (chopped, divided for cooking and garnish)Almonds20-25 (sliced, divided for cooking and garnish)Silver Leaf (Chandi ka Varak)as needed (for garnish)

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Carrots
Wash and grate 3 kilograms of carrots thoroughly. Ensure they are finely grated for the best texture.
Heat Ghee and Cardamom
In a large, heavy-bottomed pot, heat 20 grams (approximately 2 tablespoons) of desi ghee. Add 5 green cardamoms and let them crackle for a few seconds until fragrant.
Sauté Carrots
Add the grated carrots to the pot. Keep the gas flame on high and stir continuously to ensure the carrots are well coated with the ghee. Continue stirring for a few minutes.
Cook Carrots (Initial Phase)
Cover the pot and cook the carrots on high flame for about . Stir occasionally to prevent sticking and allow the carrots to release their natural water and soften.
Add Milk
Once the water from the carrots has mostly evaporated, add 1.5 liters of warm milk to the pot. Stir well to combine.
Simmer in Milk
the gas flame to low, cover the pot, and let the carrots in the milk for approximately . Cook until the milk is almost completely absorbed and the carrots are very tender and have a mashed consistency. Stir periodically to ensure even cooking and prevent burning.
Add Sugar
When only a small amount of milk remains and the halwa is still slightly moist, add 0.5 kilograms of sugar. Stir thoroughly until the sugar dissolves completely and is well incorporated into the halwa.
Incorporate Mawa and Dry Fruits (Part 1)
Add half of the 0.5 kilograms of mawa (khoya), 20-25 chopped cashews, and 20-25 sliced almonds to the halwa. Mix everything together, ensuring the mawa breaks down and blends with the carrots.
Dry Out Halwa
Continue cooking on low flame, stirring frequently, until all the moisture has evaporated. The halwa should become thick and start to leave the sides of the pot, indicating it's well-cooked and dry.
Add Final Ghee and Roast
Add the remaining 100 grams (approximately 2 large spoons) of desi ghee. Stir and 'kas' (roast or bhuno) the halwa vigorously for a few minutes until it is very fragrant, has a rich color, and is completely dry, with the ghee separating from the halwa.
Garnish and Rest
Turn off the flame. Garnish the halwa with silver leaf (chandi ka varak) if desired, along with the remaining mawa, cashews, and almonds. Cover the pot tightly and for . This allows the flavors to meld and the halwa to gently, enhancing its taste and texture.
Serve Warm
Serve the Gajar ka Halwa warm. It can be enjoyed immediately or stored in the refrigerator for several days.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 2 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)

AllergensThis recipe contains dairy and nuts.

DairyNuts

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

Refrigerate
It can be enjoyed immediately or stored in the refrigerator for several days.

Helpful Tips

Small details that can improve the final result.

Flavour tipGrate Carrots Finely for the
Grate carrots finely for the best texture and taste; avoid cutting them.
TipUse Warm Milk to Prevent
Use warm milk to prevent it from curdling when added to the carrots.
Cooking tipMaintain High Flame Initially to
Maintain high flame initially to help carrots release and dry out their water quickly.
TipAdd Mawa and Dry Fruits
Add mawa and dry fruits when the halwa is still slightly moist to allow flavors to meld during cooking.
Cooking tipCook Until the Halwa Completely
Cook until the halwa completely leaves the sides of the pot and no moisture remains.
PreparationAfter Adding Garnishes
Cover the pot and let it rest on low heat for 20-25 minutes for optimal flavor development.

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Gajar ka Halwa (Carrot Halwa) - Perfect Measurement Recipe

135 mins

Indian · North Indian

15 min

120 min

10-12 People

~500 kcal

Main Ingredients

Prepare Carrots

Heat Ghee and Cardamom

Sauté Carrots

Cook Carrots (Initial Phase)

Add Milk

Simmer in Milk

Add Sugar

Incorporate Mawa and Dry Fruits (Part 1)

Dry Out Halwa

Add Final Ghee and Roast

Garnish and Rest

Serve Warm

Comments (0)

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