Why You’ll Love Carrot Halwa Recipe | Gajar ka Halwa Recipe
This dessert is simple to prepare with everyday ingredients.
It has a rich, creamy texture with warm flavors from cardamom and ghee.
You can make it on the stovetop or in the Instant Pot.
It tastes delicious served warm or chilled.
The recipe is easy to customize with your favorite nuts and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ kg carrots (500 grams, preferably young carrots)
2 cups milk (1 cup for Instant Pot version)
½ cup sugar, plus 2 tablespoons optional
½ teaspoon cardamom powder or 4 cardamom pods, powdered
2 tablespoons ghee (clarified butter)
20 mixed nuts (10 pistachios, 5 cashews, and 5 almonds)
2 tablespoons raisins, optional
Directions
Wash the carrots thoroughly under running water and peel them.
Grate the carrots using a food processor or hand grater.
Dry roast the nuts on low heat until crunchy, then cool and chop them. Alternatively, chop the nuts first and fry them in 1 tablespoon ghee until lightly golden. Add raisins and fry until they plump up. Remove and set aside.
Bring the milk to a boil in a heavy-bottomed pot or deep pan.
Add the grated carrots and cook over medium heat, stirring often to prevent the milk from scorching.
Continue cooking until the milk evaporates completely.
Add the sugar and stir well. The sugar will release moisture and make the mixture soft and gooey.
Cook until about half the moisture evaporates, then stir in the ghee.
Sauté the halwa in the ghee until the moisture evaporates completely and the mixture becomes aromatic and thick while still slightly moist.
Sprinkle in the cardamom powder and mix well.
Garnish with roasted nuts and raisins.
Serve warm or chilled, optionally topped with ice cream.
Instant Pot Method
Press the sauté button on the Instant Pot and add 1 tablespoon ghee.
Fry the nuts until lightly golden. Add raisins if using and cook until they plump up. Remove and set aside.
Add the grated carrots and sauté for 2 to 3 minutes.
Pour in 1 cup milk and stir well, scraping the bottom of the pot to deglaze.
Secure the lid and set the steam release handle to sealing.
Press the pressure cook or manual button and set the timer for 3 minutes.
Once cooking is complete, carefully perform a manual pressure release.
Stir in the sugar, remaining ghee, and cardamom powder.
Press sauté again and cook until the milk evaporates and the halwa thickens.
Garnish with chopped nuts and raisins before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Add khoya or condensed milk for a richer and creamier halwa.
Replace sugar with jaggery for a deeper caramel-like flavor.
Use only almonds, pistachios, or cashews depending on your preference.
Add saffron strands soaked in warm milk for extra aroma and color.
Top with vanilla ice cream for a delicious dessert combination.
For a vegan version, use almond milk or coconut milk and replace ghee with coconut oil or vegan butter.
Storage/Reheating
Store leftover carrot halwa in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a pan over low heat or microwave in short intervals until heated through.
You can freeze carrot halwa for up to 2 months. Thaw overnight in the refrigerator before reheating.
If the halwa thickens too much after refrigeration, add a splash of milk while reheating.
FAQs
Can I use red carrots for Gajar ka Halwa?
Yes. Red carrots are traditionally used and provide the best sweetness and color.
Can I make carrot halwa without ghee?
Yes. You can substitute ghee with butter or a plant-based alternative.
Why is my halwa watery?
This usually happens if the milk or sugar moisture has not fully evaporated. Continue cooking until thickened.
Can I use condensed milk instead of regular milk?
Yes. Condensed milk makes the halwa richer and sweeter. Reduce the sugar if using it.
How do I prevent the milk from burning?
Cook on medium heat and stir frequently, especially as the milk reduces.
Can I prepare carrot halwa ahead of time?
Yes. It stores well and can be reheated before serving.
Is carrot halwa served hot or cold?
It can be served either warm or chilled depending on personal preference.
Can I skip the nuts and raisins?
Yes. They are optional, though they add texture and flavor.
Can I double the recipe?
Yes. Simply use a larger pot and allow a little extra cooking time.
What is the best way to serve Gajar ka Halwa?
Serve it warm on its own or topped with ice cream, chopped nuts, or a drizzle of cream.
Conclusion
Carrot Halwa is a timeless Indian dessert loved for its creamy texture, sweet carrot flavor, and fragrant cardamom aroma. Whether made on the stovetop or in the Instant Pot, this comforting dessert is easy to prepare and perfect for festive occasions or everyday treats.
Carrot Halwa Recipe | Gajar ka Halwa
Carrot Halwa, also known as Gajar ka Halwa, is a rich and comforting Indian dessert made with grated carrots, milk, sugar, ghee, and aromatic cardamom. This classic sweet is delicious served warm or chilled with nuts and raisins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- ½ kg carrot (gajar), preferably young carrots
- 2 cups milk (1 cup for Instant Pot version)
- ½ cup sugar (+ 2 tbsp optional, preferably organic)
- ½ teaspoon cardamom powder or 4 cardamom pods, skinned and powdered
- 2 tablespoons ghee (clarified butter)
- 20 mixed nuts (10 pista, 5 cashews, and 5 almonds)
- 2 tablespoons raisins (optional)
Instructions
- Wash the carrots under running water, peel them, and grate using a food processor or hand grater.
- Dry roast the nuts on low heat until crunchy, then cool and chop them. Alternatively, fry the chopped nuts in 1 tablespoon ghee until lightly golden, add raisins, and fry until they plump up. Remove to a plate.
- Bring the milk to a boil in a heavy-bottomed pot or deep pan.
- Add the grated carrots and cook over medium heat, stirring often to prevent scorching.
- Once the milk has completely evaporated, add the sugar and stir well. Cook until about half of the moisture evaporates.
- Stir in the ghee and sauté the halwa until the moisture evaporates completely and the mixture becomes aromatic and thick.
- Sprinkle in the cardamom powder and mix well.
- Garnish with roasted nuts and raisins. Serve warm or chilled with ice cream if desired.
- For the Instant Pot method, press the sauté button and heat 1 tablespoon ghee in the steel insert.
- Fry the nuts until light golden, then add raisins if using and fry until plump. Remove to a plate.
- Add the grated carrots and sauté for 2 to 3 minutes.
- Pour in 1 cup milk and mix well, scraping the bottom of the pot to deglaze.
- Secure the lid, set the steam release handle to sealing, and pressure cook on manual for 3 minutes.
- Carefully perform a manual pressure release once cooking is complete.
- Stir in the sugar, remaining ghee, and cardamom powder. Sauté until the milk evaporates completely.
- Garnish with chopped nuts and raisins before serving.
Notes
- Young and tender carrots give the best flavor and texture for halwa.
- Adjust the sugar according to the sweetness of the carrots.
- Do not overcook the halwa or it may become dry.
- Serve with vanilla ice cream for a classic pairing.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 29 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 28 mg
