Dessert

Gajar Ka Halwa (Indian Carrot Pudding)

Original name: Carrot Halwa (Gajar Ka Halwa)

Prep

20 mins

Cook

70 mins

Servings

IndianEasyDessertVegetarianGluten Free

About this dish

Gajar ka halwa is the dessert that winters in North India are made for. Slow-cooked carrots, ghee, and milk reduce into a rich, fudgy pudding scented with cardamom and finished with nuts.

It’s the kind of recipe that fills your kitchen with warmth and makes you feel like everything is right with the world. I love how patient this dish is—it rewards you for paying attention, and the result is deeply satisfying.

Ingredients

UK and US measurements are both included for every recipe.

Carrots

vegetable

1 kg (about 6-7 medium)

Imperial: 2.2 lb

Ghee

fat

4 tablespoons (60 ml)

Imperial: 1/4 cup

Whole milk

dairy

1 liter (4 cups)

Imperial: 4 cups

Sugar

other

200 g (about 1 cup)

Imperial: 1 cup

Green cardamom pods

spice

6 pods, seeds crushed

Imperial: 6 pods

Cashews

other

2 tablespoons, chopped

Imperial: 2 tablespoons

Almonds

other

2 tablespoons, slivered

Imperial: 2 tablespoons

Raisins

fruit

2 tablespoons

Method

Prep the carrots

PT10M

Wash, peel, and grate the carrots using the large holes of a box grater. You should have about 6 cups of grated carrots.

Heat the ghee and add carrots

PT7M

In a heavy-bottomed pan or kadai, heat the ghee over medium heat. Add the grated carrots and sauté for 5-7 minutes, stirring occasionally, until they turn slightly soft and release their aroma.

Add milk and simmer

PT35M

Pour in the milk and stir well. Bring to a boil, then reduce the heat to medium-low. Let it simmer gently, stirring every few minutes, until the carrots are fully cooked and the milk has mostly evaporated. This takes about 30-35 minutes.

Add sugar and cardamom

PT20M

Stir in the sugar and crushed cardamom seeds. Continue to cook on low heat, stirring frequently, until the mixture thickens and starts to leave the sides of the pan, about 15-20 minutes.

Toast the nuts

PT5M

In a small pan, dry-roast the cashews, almonds, and raisins over low heat until the nuts are golden and the raisins plump up. Set aside a few for garnish.

Finish and serve

PT5M

Stir in the toasted nuts, reserving a few for garnish. Cook for another 2-3 minutes until everything is well combined and the halwa has a fudgy texture. Serve warm in bowls, garnished with the reserved nuts.

Equipment

Heavy-bottomed pan or kadai
Box grater
Wooden spoon or spatula

Nutrition facts

360 kcal

Calories

8 g

Protein

55 g

Carbohydrates

20 g

Fat

4 g

Fiber

150 mg

Sodium

Tips

Use fresh, sweet carrots for the best flavor. In India, red carrots are traditional, but regular orange carrots work beautifully.
For a richer flavor, replace half the milk with heavy cream. It's a splurge, but the result is extra indulgent.
If the halwa looks dry while cooking, add a splash of warm milk and continue cooking until it absorbs.
Gajar ka halwa keeps well in the refrigerator for up to a week. Reheat gently on the stovetop or in the microwave before serving.

Serving suggestions

Serve warm, garnished with a few extra chopped nuts. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of thick yogurt for contrast.

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Recipe by

Anaya Patel

Specialises in Indian cuisine

Anaya makes a mean dal makhani and owns 14 types of lentils. She alphabetizes them.

Describe yourself in three words: Organized, nerdy, lentil lover.