Gajar ka Halwa – Traditional Indian Dessert
Recipe Summary
- A rich and creamy traditional Indian dessert made from grated carrots, milk, sugar, and ghee, slow-cooked to perfection and garnished with dry fruits and khoya. It's a popular sweet dish, especially during winter and festive occasions.
All Ingredients - Main Ingredients
- Carrots 3 kg
- Milk 5 kg
- Sugar 1 cup (add to test)
- Desi ghee 400 gm
- Khoya 125 gm
- Fresh cream (Home Made) 1 cup
All Ingredients - For Garnish
- Dry fruits (almonds, cashews, pistachios) 125 gm
- Desi ghee 2 tbsp
Tools You'll Need
- Pot
- Pan
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Combine Carrots and Milk
In a large heavy-bottomed pot, combine the grated carrots and milk.
Step 2: Add Ghee
Add 400 gm of Desi ghee to the pot with carrots and milk.
Step 3: Add Fresh Cream
Pour 1 cup of fresh cream into the mixture.
Step 4: Add Sugar
Add 1 cup of sugar to the pot. You can adjust this amount later based on your taste.
Step 5: Cook the Halwa
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer. Cook, stirring occasionally, for approximately , or until the milk has completely evaporated and the carrots are soft and tender. The mixture will thicken significantly.
Step 6: Incorporate Khoya
Once most of the liquid has evaporated and the halwa is thick, add 125 gm of khoya to the halwa. Mix well and continue to cook for another , stirring constantly, until the khoya is fully incorporated and the halwa achieves a rich, thick consistency.
Step 7: Prepare Dry Fruits
In a separate small pan, heat 2 tablespoons of Desi ghee.
Step 8: Fry Dry Fruits
Add the dry fruits (almonds, cashews, pistachios) to the hot ghee and fry until they turn light golden brown and aromatic, about . Remove from heat.
Step 9: Add Dry Fruits to Halwa
Add the fried dry fruits to the prepared halwa and mix thoroughly.
Step 10: Serve the Halwa
Transfer the Gajar ka Halwa to a serving plate.
Step 11: Garnish with Khoya
Garnish with additional khoya on top for extra richness.
Step 12: Final Garnish
Sprinkle the remaining dry fruits over the halwa for a beautiful and crunchy final garnish.
Pro Tips
• Stir frequently to prevent sticking and burning, especially as the milk reduces.
• Adjust the amount of sugar according to your taste preference.
• Ensure all the liquid is absorbed and the halwa starts to leave the sides of the pan for a perfect texture.
Recipe Variations
• Add 1/2 teaspoon of cardamom powder for an aromatic flavor.
• Garnish with edible silver leaf (chandi ka warq) for a festive presentation.
• For a quicker version, you can use condensed milk instead of fresh milk, reducing the cooking time significantly.
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Mango Kheer – Creamy & Fruity Rice Pudding
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
Paan Ice Cream – No Cook, No Machine
Cuisine
Indian · North Indian
Prep + Cook Time
10 hr 20 min
Difficulty Level
Easy
Halwai Style Moong Dal Halwa (Moong Dal Shira)
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Kuthiraivali Pongal and Sambar Recipe - South Indian Breakfast
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Indian Dahl – Red Lentil Comfort Food
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Easy
Dal Makhani – Classic Indian Lentil Dish
Cuisine
Indian · North Indian
Prep + Cook Time
2 hr 45 min
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...