Warm, rich, and filled with nostalgia, Gajar Ka Halwa—also known as Gajrela, Gajar Pak, and even Carrot Pudding—is the ultimate winter dessert.
Made with sweet red winter carrots, creamy milk, and sugar, all brought together with a touch of ghee, this dish is a labor of love that’s simple to prepare yet magical in its results.
Table of contents
Why You’ll Love This Recipe
Here’s why this classic Gajar halwa will steal your heart:
- Seasonal Goodness: Made with fresh, red winter carrots, this dish is a true celebration of the season.
- 3 Simple Ingredients: Everything you need is likely already in your kitchen—no fancy ingredients required.
- Customizable: Keep it simple or dress it up with your favorite garnishes like nuts, raisins, or even a drizzle of condensed milk.
- Nostalgic Comfort: The aroma of ghee, milk, and cardamom cooking together is a trip down memory lane for many of us.
Gajar Ka Halwa Ingredients Overview
This recipe uses just a handful of pantry staples to create something extraordinary. The star is, of course, red winter carrots, known for their natural sweetness and vibrant color. They’re grated using a box grater with the largest pores for the right texture.
Milk adds creaminess, while sugar sweetens the dish, and ghee lends richness and a nutty aroma. Cardamom powder is optional but highly recommended for its warm, fragrant touch. For a finishing flourish, roasted nuts or raisins add a bit of crunch and flavor, though your Gajarno Halwo is just as wonderful on its own.
Richa’s Top Tips
- Choose the Right Carrots: Red winter carrots are the key to this dish. If they’re unavailable, use the sweetest carrots you can find.
- Grate with Care: Use a box grater with large pores for an even texture—this ensures the halwa cooks evenly without turning mushy. Using the smaller pores to grate the carrot will make the carrots cook too fast and take away the distinctive texture of the dish.
- Cook Slowly: Patience is your best friend here! Let the milk reduce gradually, stirring often to prevent the halwa from sticking or burning.
- Add Sugar at the Right Time: Stir in sugar only after the milk has reduced; this helps maintain the perfect consistency.
FAQs About Gajar Ka Halwa
Can I make this recipe vegan?
Absolutely! Replace the ghee with coconut oil or a plant-based butter, and use almond milk or coconut milk instead of dairy milk.
What carrots are best for carrot halwa?
Red winter carrots are traditional and preferred for their sweetness and tender texture. If unavailable, regular orange carrots can be used, but the flavor may be slightly less intense.
How long can Gajar Ka Halwa be stored for?
Gajar Ka Halwa can be refrigerated in an airtight container for up to 15-20 days. Reheat it on low heat with a splash of milk to restore its creamy texture before serving.
A Spoonful of Halwa History
Did you know Gajar Ka Halwa has its roots in the 13th century Middle East? As documented in the Arabic culinary text Kitab al-Tabikh (The Book of Dishes) by Muhammad ibn al-Hasan Ibn al-Karim, which includes references to various halwa recipes. The word “halwa” is derived from the Arabic word “hulw,” which means sweet. Historical accounts suggest that the art of cooking halwa can be linked to the traditions of the Ottoman Empire!
If you try this recipe, do send me the pictures of your recreations over on my IG @my_foodstory.
Watch the Recipe Video
Gajar ka Halwa
Ingredients
- 1 kg red carrots peeled & grated, approx. 7 cups, see note 1
- 1 ½ – 2 litres milk 6 – 8 cups
- ¾ cup sugar
- ½ teaspoon cardamom powder
- 2 tablespoons ghee divided
- ⅓ cup cashew nuts slit in half
- 2 tablespoons raisins
- ⅓ cups almonds slivered
Instructions
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Add grated carrots & milk to a large kadhai, bring to a boil, simmer and cook on low heat. This is a slow process where the carrots cook in the milk and the milk reduces. This is a gradual process and generally takes anywhere between 3-5 hours based on the quality of carrots. Stir occasionally to avoid the mixture from sticking to the bottom of the pan.
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When carrots have cooked & most of the milk has reduced to only about 10% of the quantity (the carrots will have cooked to a fudgy consistency and you won’t see any milk), add sugar & cardamom powder and keep stirring & cook till it comes to a halwa consistency. This will take another 20 minutes. It’s important to keep stirring more often because as the sugar and the carrots caramelise, the halwa can stick to the bottom and burn.
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Add a tablespoon of ghee and roast for an additional minute or two.
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While the halwa is roasting, heat the remaining tablespoon of ghee in a pan and add cashews and raisins. Saute for a minute or two till the cashews are a light golden. Pour these nuts on top of the halwa and mix.
Video
Notes
- Choose fresh, tender, red carrots that are thin and long for best results in this recipe.
- Grate using the wider holes on your grater for best results. If the carrots are grated on the narrow holes, they will turn too mushy while cooking.
- Use full-fat milk or whole milk for the best texture of halwa.
- Thick bottomed kadai should be used to avoid the halwa getting stuck to the bottom of the kadai.
- Keep an eye on the halwa as the milk tends to stick to the pan sometimes & might get burnt.
- Halwa stays good for 3 weeks when refrigerated in an airtight container. It can also be frozen. Reheat the halwa with a splash of milk for best results
Nutrition
The post Gajar ka Halwa (Indian Carrot Pudding) appeared first on My Food Story.
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