Gajar ka Halwa, also known as Carrot Halwa, is a popular North Indian dessert made from grated carrots slow-cooked with milk, sugar, and ghee. It’s a winter-time favorite, especially during festivals like Diwali and Holi.
🧾 Ingredients
- 1 kg red carrots (gajar), peeled and grated
- 1 liter full-fat milk
- 4–5 tbsp ghee
- 6–8 tbsp sugar (adjust to taste)
- 1/4 cup khoya (optional) – for extra richness
- 1/2 tsp cardamom powder (elaichi)
- 10–12 cashews
- 10–12 almonds, sliced
- 10–12 raisins
- A few strands of saffron (optional)
👨🍳 Instructions
🔹 Step 1: Cook Carrots in Milk
- In a heavy-bottomed kadhai or pan, add grated carrots and milk.
- Cook on medium heat, stirring occasionally, until the milk is fully absorbed (30–40 mins).
🔹 Step 2: Add Ghee & Sugar
- Add ghee and sauté the mixture for 5–7 minutes.
- Add sugar and cook until the mixture thickens again and starts releasing ghee.
🔹 Step 3: Add Khoya & Flavor
- Add khoya (if using) and mix well until fully blended.
- Add cardamom powder and saffron (if using).
🔹 Step 4: Roast Nuts & Garnish
- In a small pan, heat 1 tbsp ghee and roast cashews, almonds, and raisins.
- Add roasted nuts to the halwa and mix gently.
🍽️ Serving Suggestions
- Serve warm or cold.
- Pairs beautifully with vanilla ice cream or as a standalone dessert after meals.
💡 Tips & Variations
- Use red Delhi carrots for authentic flavor.
- Stir often to prevent sticking or burning.
- Can be stored in the fridge for up to a week and reheated as needed.
