Gajar ka halwa, or carrot halwa, is a beloved Indian dessert made with fresh carrots, milk, sugar, and ghee, enriched with aromatic cardamom and garnished with nuts. This slow-cooked treat is a winter favorite but cherished all year round for its comforting, rich flavor and irresistible aroma. Perfect for festivals, celebrations, or a sweet indulgence, gajar ka halwa is a timeless classic.

Ingredients

• 1 kg carrots peeled and grated

• 4 cups full-fat milk

• 1 cup sugar (adjust to taste)

• 4 tablespoons ghee (clarified butter)

• 6-8 green cardamom pods powdered

• ¼ cup chopped nuts (almonds cashews pistachios)

• 2 tablespoons raisins (optional)

• ¼ cup khoya (optional for extra richness)

Step By Step Guide

Prep And Grate Carrots

Peel the carrots using a vegetable peeler. Next, grate the carrots with a box grater or in a food processor

Cook The Carrots With Milk

In a heavy kadai, add all of the grated carrots. Pour in 4 cups full-fat milk. Mix the grated carrots and milk together. Cook on medium heat, stirring occasionally, until the milk reduces and thickens (about 25–30 minutes).

Add Sugar And Cook Further

Add 4 tablespoons ghee. Stir in the sugar and mix well. Continue cooking and stirring frequently, until the mixture thickens again.

Add Aromatics

Add powdered cardamom for a fragrant touch. Continue to simmer on a low flame, stirring often.

Add Nuts And Optional Ingredients

When the halwa has reduced to a pudding-like consistency, add nuts and dry fruits of your choice. I have added 12 cashews, 12 almonds, and 2 tablespoons golden raisins. If using khoya, crumble it and mix thoroughly for a creamier texture.

Final Cook And Serve

Continue cooking until the halwa leaves the sides of the pan and reaches a thick consistency. Serve warm, garnished with additional nuts.