Gajor Ka Halwa

Gajar Ka Halwa is a timeless Indian dessert made by slowly simmering freshly grated carrots with milk, sugar, ghee, and fragrant cardamom until the mixture transforms into a rich, velvety pudding. As the carrots caramelize and absorb the flavors, the halwa develops its signature fudgy texture and deep, comforting sweetness. Often garnished with nuts and dried fruits, this beloved delicacy is especially popular during the winter months and festive celebrations. Warm, aromatic, and irresistibly indulgent, Gajar Ka Halwa is the perfect dessert for festivals, family gatherings, or cozy evenings at home.

Prep Time 30 mins

Cook Time 60 mins

Total Time 1 hr 30 mins

Cooking Method: Sauteing, Simmering

Cuisine: Indian, Punjab

Courses: Dessert, Snacks

Difficulty: Intermediate

Servings: 5

Best Season: Winter

Description

Gajar Ka Halwa is a timeless Indian dessert made by slowly simmering freshly grated carrots with milk, sugar, ghee, and fragrant cardamom until the mixture transforms into a rich, velvety pudding. As the carrots caramelize and absorb the flavors, the halwa develops its signature fudgy texture and deep, comforting sweetness. Often garnished with nuts and dried fruits, this beloved delicacy is especially popular during the winter months and festive celebrations. Warm, aromatic, and irresistibly indulgent, Gajar Ka Halwa is the perfect dessert for festivals, family gatherings, or cozy evenings at home.

Ingredients

1 kg Red Carrots, peeled and finely grated
1 liter Full Fat Milk
4 tbsp Ghee (Clarified Butter)
3/4 cup Sugar
1/2 tsp Cardamom Powder
12 Cashew Nuts
12 Almonds (slivered)
2 tbsp Golden Raisins

Instructions

1
Simmer Carrots in Milk
Combine the grated carrots and whole milk in a large, heavy-bottomed pan or kadhai. Bring the mixture to a boil over medium-high heat. Reduce the flame to low-medium and let it simmer. Stir frequently and scrape the sides of the pan to prevent the milk from burning at the bottom. Cook for about 40–50 minutes until the milk evaporates completely and the carrots turn soft.
2
Sauté with Ghee
Add 2 tablespoons of ghee to the cooked carrot mixture. Sauté the carrots on low flame for about 5 to 7 minutes until they change to a slightly deeper color and give off a rich aroma.
3
Dissolve Sugar and Cook
Pour in the sugar and add the cardamom powder. The sugar will dissolve and release moisture, making the mixture watery again. Continue cooking on low-medium flame, stirring constantly, until the liquid completely evaporates and the halwa thickens to a glossy, fudgy mass.
4
Roast the Garnishes
In a separate small pan, heat the remaining 2 tablespoons of ghee. Add the cashews and almonds, frying them until light golden brown. Throw in the raisins and fry for another 30 seconds until they puff up.
5
Combine and Serve
Pour the fried nuts, raisins, and the left-over ghee directly into the halwa. Stir everything well for 2 more minutes, then turn off the heat. Serve your hot carrot halwa on its own or pair it with a scoop of vanilla ice cream.

Read it online: https://indiafoodz.com/recipe/gajor-ka-halwa/