Gajar Ka Halwa (Carrot Halwa
Gajar Ka Halwa, also called Carrot Halwa or Gajrela in Punjabi, is a classic Indian dessert made by simmering freshly grated carrots in milk, sweetened with sugar, and enriched with ghee. It is especially popular during winters and festivals, loved for its soft, juicy texture. Whether you follow the traditional stovetop method or use shortcuts like milkmaid, khoya, or the instant pot, I’ve got you covered. This post includes step-by-step photos and tips for making gajar halwa in four easy ways.
About Carrot Halwa
The word halwa comes from the Arabic word for “sweet,” and refers to desserts that are cooked with ghee and sugar.
Whether made with vermicelli (Seviyan Halwa), lentils (Moong Dal Halwa), grains like Suji Halwa, or vegetables like carrot or Beetroot Halwa or even nuts like Almond Halwa, Indian halwa is a pudding that is absolutely delectable.
On this page, you’ll find not just a traditional Gajar Ka Halwa recipe, but also three other ways to prepare it, making this a complete guide for carrot halwa lovers.
Contrary to popular belief, Indian halwa is different from Middle Eastern halva, which is a candy made primarily from sesame seeds.
Halwa is a yummy dessert that is reserved for celebratory occasions. It isn’t difficult to make, but it does tend to take a bit of time. If you’d like to make gajar ka halwa more of a regular occurrence, consider using one of my genius shortcuts listed below!
It is a popular sweet made in North India, and it is especially popular during winters. The traditional recipe is made with only carrots, whole (full-fat) milk, ghee and sugar; there’s no need for khoya (evaporated milk solids) or condensed milk.
If you prefer using either khoya or milkmaid (sweetened condensed milk), skip to the appropriate section below to learn how!
I prefer to use red Delhi carrots to make the halwa, as they are tender and juicy. That said, you can use any carrots – red, orange, or even black – so long as they are not fibrous, stringy, or hard.
I still remember winter evenings when the house filled with the cozy aroma of grated carrots bubbling in creamy, simmering milk. My mother stirred patiently, never rushing the simmer; that slow magic is what I have captured in this recipe.
One of the reasons that I love making this halwa is that it has a pretty long shelf life. I can make a batch that’ll last for upwards of 10 days in the fridge, meaning we always have something sweet to snack on after our meals.
How To Make Gajar ka Halwa
Prep & Grate Carrots
1. First rinse 650 grams carrots (8 to 9 medium-sized tender, juicy carrots or 6 to 7 long carrots) a few times in water.
Drain the water. Peel the carrots using a vegetable peeler. Set the peeled carrots aside.
Ensure that the carrots are juicy and tender. You could use any variety of carrots (red or orange), but they should be tender.
2. Next, grate the carrots with a box grater or in a food processor. You can measure the grated carrots with a standard measuring cup and you will need about 4 to 4.5 cups of grated carrots.
Grating carrots in a food processor is much easier than grating with a box grater or a hand-held grater.
Cook Carrots
3. In a heavy kadai or wok, add all of the grated carrots.
4. Pour in 4 cups full-fat milk. Switch on the burner.
5. Mix the grated carrots and milk together.
6. Cook this mixture on a low-medium heat. After a few minutes, the milk will begin to froth and then start slowly reducing.
7. Keep stirring this halwa mixture often, scraping the sides of the kadai to remove the evaporated milk solids. Stir the milk solids into the cooking mixture.
8. Cook the carrot and milk mixture until the liquid is reduced by 75%.
Make Gajar Halwa
9. Add 4 tablespoons ghee (clarified butter). Note that some milk will be there when you add the ghee.
10. Mix very well.
11. Next, add 10 to 12 tablespoons sugar, or to taste.
12. Add cardamom powder – 5 to 6 green cardamom pods powdered finely in a mortar-pestle, or about ½ to 1 teaspoon pre-ground cardamom powder.
13. Mix very well.
14. Continue to simmer on a low flame, stirring often.
15. Simmer till the mixture starts to thicken and reduces more. Stir at intervals.
16. 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.
Note: Chop the nuts before you add. Raisins can be kept whole. If using saffron, then you can add at this step.
17. Mix again and continue to stir and simmer.
18. Simmer till the halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the mixture. You will also see some ghee being released from the sides.
Remember to scrape the milk solids stuck at the sides of the kadai or pan and add them back to the halwa. Some moisture is also fine in the halwa.
19. Serve gajar ka halwa warm from the pan. Refrigerate any leftovers, warming them before serving. Garnish with some chopped dry fruits while serving.
Carrot Halwa With Milkmaid
This is a quick and easy version of carrot halwa made with milkmaid or sweetened condensed milk. I am adding this recipe as a few readers did ask me on how to make this halwa with milkmaid.
Winter is the time of long, tender and juicy carrots in India. So when I get them, I often end up making halwa with them.
I usually make the halwa with the traditional method of cooking the grated carrots in milk (the above method). But on occasions I also take a shortcut of making gajar halwa with condensed milk. This is a quick method than the traditional one and takes less time.
I did use 1.5 kgs carrots and it took about 45 mins to make the halwa. So if you halve or reduce the proportion, it will be much quicker. I used sweetened condensed milk (Nestle Milkmaid) and did not have to add any sugar.
You Will Need
- 1.5 kg carrots – approximate 9 cups tightly packed grated carrots
- 6 tablespoon ghee (clarified butter)
- 1.5 to 2 teaspoons cardamom powder or 8 to 9 green cardamoms – powdered in a mortar-pestle
- 1 tin sweetened condensed milk – I used nestle milkmaid, 400 grams
- sugar as required, optional
- ⅓ cup cashews
- ⅓ cup golden raisins
How to Make
To make the halwa with milkmaid or condensed milk, follow these steps:
1. Melt 6 tablespoons ghee in a heavy kadai or thick bottomed skillet or pan. Add in 9 cups of tightly packed grated carrots.
2. Sauté the carrots until they turn tender and are cooked, about 15 to 20 minutes on low heat. Stir often.
3. Pour in an entire can of milkmaid or sweetened condensed milk (400 grams).
4. Mix thoroughly.
5. Add 1.5 to 2 teaspoons cardamom powder, ⅓ cup raisins and ⅓ cup cashews.
6. Mix well and simmer gajar ka halwa on a low heat. Stir often at intervals until the mixture thickens, reduces and dries up.
7. Serve it hot or warm or chilled.
Gajar ka Halwa With Khoya
This variant is a delicious, quick method to make the halwa with khoya or mawa (milk solids), fresh tender carrots, sugar, ghee and nuts.
Khoya (or evaporated milk solids) gives a lovely texture and flavor to this halwa. I have used homemade khoya to make this treat but you can also use store-bought khoya.
Gajar halwa is made quite often at our place during winters. During winters it is a different fun altogether to eat a piping hot bowl of halwa.
Ingredients
- 1.5 kilogram carrots or 9 cups tightly packed grated carrots
- 6 tablespoons Ghee or clarified butter
- 2 cups khoya or mawa – grated or crumbled (evaporated milk solids) or 400 to 410 grams
- 1 to 1.25 cups sugar or add as required
- 1.5 to 2 teaspoons cardamom powder or 8 to 9 green cardamoms – powdered in a mortar-pestle
- 1 tablespoon pistachios, chopped or slivered – optional
- ⅓ cup cashews, or add as required
- ⅓ cup golden raisins or add as required
Method
1. Heat 6 tablespoons ghee in a deep bottomed heavy pan or kadai. Add 9 cups tightly packed grated carrots.
2. On a low heat, sauté carrots in ghee, stirring often until they turn tender and are cooked – about 15 to 20 minutes.
3. Add 2 cups of crumbled or grated khoya (a.k.a. mawa or evaporated milk solids).
4. First mix thoroughly.
5. Then add 1 to 1.25 cups sugar. Adjust the amount of sugar depending upon the sweetness of your khoya. If your khoya is sweet, start with just 1 cup of sugar.
6. Combine and mix well.
7. You will see that both the khoya and sugar will melt.
8. Now add ⅓ cup of cashews, ⅓ cup golden raisins, 1 tablespoon pistachios (chopped) and 1.5 to 2 teaspoons cardamom powder.
9. Mix again and, stirring often, simmer gajar halwa on low heat. The halwa will start thickening, reducing and leave the edges of the pan. When you see these signs, switch off the heat.
10. Serve gajar ka halwa either warm or chilled.
Instant Pot Carrot Halwa
Instant pot gajar halwa! Yes gajar halwa made in the instant pot in about 15 minutes. So obviously a very quick method to make this delicious sweet in the IP.
Earlier I used to make gajar halwa in a stovetop pressure cooker and have now moved on to making it in the instant pot. I have to admit that instant pot is one of my favorite gadgets to cook with. Indian food adapts very well in the instant pot and gives great results.
Traditionally this Indian carrot pudding is slow-cooked and simmered for hours with frequent stirrings. With the instant pot, it just takes 15 minutes to make the halwa with the same taste and texture as the traditionally made one. If you don’t believe me, you have to try it yourself.
Cooking the halwa in the IP requires less handwork and stirrings as compared to the traditional slow-cooked method.
This recipe uses three main ingredients for making the halwa – fresh juicy carrots, milk and sugar. I add some nuts, dry fruits and a bit of cardamom powder for more taste and aroma.
Ingredients
- 500 grams carrots or 4 to 4.5 cups grated carrots
- 1.5 cups full-fat milk or whole milk
- ½ cup sugar or add as required
- 4 tablespoons Ghee (clarified butter)
- 1 tablespoon raisins
- 1 tablespoon cashews – chopped
- 1 tablespoon almonds – sliced
- 1 tablespoon pistachios – sliced
- ½ teaspoon cardamom powder (ground cardamom) or 4 to 5 green cardamoms, powdered in mortar-pestle
Instructions
Making gajar halwa in the Instant Pot is super easy as you do not have to spend time stirring it. Follow these easy steps to make the recipe:
1. Add 4 to 4.5 cups grated carrots, 1.5 cups whole milk, ½ cup sugar, and 4 tablespoons ghee in the steel insert of a 6 quart Instant Pot.
2. Mix all of the ingredients with a spoon to make an even mixture.
3. Seal with the Instant Pot lid. Position the valve to the sealing position. Pressure cook on high for 3 minutes.
4. After 3 minutes of pressure cooking (it should beep), carefully do a quick pressure release (QPR) by lifting the pressure valve. When all the pressure is released, open the lid. Stir and mix very well.
5. Press cancel and then press the sauté button, setting the time to 5 to 10 minutes on normal mode.
6. The mixture will begin to simmer and bubble. Continue to stir often until the halwa thickens.
7. When the halwa has almost thickened, add 1 tablespoons each of sliced or chopped almonds, cashews, pistachios and raisins. Add ½ teaspoon cardamom powder.
8. Keep on stirring and simmering until the liquids have evaporated and the consistency thickens. The halwa will look glossy and you will some ghee releasing from the sides. Press the cancel button.
9. Serve instant pot gajar halwa hot or warm.
Serving Suggestions
- In the cold winters of North India, carrot halwa is best served hot.
- You can have gajar halwa chilled if you prefer. It is a personal preference, much like some people prefer pudding hot while others prefer it cold.
- In some restaurants, they serve a combination of this halwa with vanilla ice cream. Believe me: this combination tastes good. It’s like carrot cake pudding a la mode!
Storage
- Refrigerator: You can store the the halwa in the fridge. It stays well for about 10-12 days, but never lasts that long in our house. When serving from leftovers, just warm the halwa and then serve.
- Freezer: Large quantities of the halwa can be made and frozen. Gajar halwa keeps well in the freezer for about a month.
Expert Tips
- Buy the best carrots: It is important to buy tender and juicy carrots so that they are easy to grate. Prepare yourself for an arm workout, unless you have a food processor. Even still, you’ll need to keep on stirring them on regular intervals. Small and medium sized carrots are preferable to larger carrots, which can become woody and tough.
- Cooking: Remember to stir the halwa mixture often when you cook it in a pan. Leaving the skillet or pan unattended will make the milk and carrots burn or brown at the bottom of the pan. So stirring regularly and keeping attention on the halwa while its simmering is a must.
- Sweeteners: While regular sugar is traditional, you can also use unrefined sweeteners like organic raw sugar, jaggery, or even coconut sugar for a deeper flavor. If using jaggery or coconut sugar, add them after the halwa has cooked and cooled slightly to prevent curdling. For low-sugar needs, reduce the overall quantity or consult a health expert before using sugar substitutes.
- Grating vs. shredding carrot: You can either opt to grate or shred the carrots. The carrots can be grated using a hand-held box grater or a food processor. Obviously, a food processor makes grating of the carrots easier, but it is not necessary.
- Best pan to make carrot halwa: I suggest using a heavy iron skillet or kadai (wok) to make the halwa. You can also use any thick-bottomed pan or skillet.
- Scaling: You can easily halve, double or triple this recipe depending on how many servings you’d like to make.
FAQs
How many days carrot halwa last?
Store the halwa in the refrigerator for 10 to 12 days. Do not keep it at room temperature as it will get spoiled. You can even freeze the halwa for about a month.
Can I make this vegan?
Sure! Simply swap in your favorite non-dairy milk and use coconut oil in place of ghee. But note that coconut oil will give its aroma and flavor to the halwa.
Can I make carrot halwa without nuts?
Absolutely! Feel free to use the toasted seeds of your choice instead, or omit them altogether.
Can I use red Delhi carrots in summer, or should I wait for winter?
Red Delhi carrots are ideal for halwa due to their sweetness and softness, but they’re seasonal and mostly available in winter. In summer, you can use tender orange or English carrots; just avoid fibrous ones. You may need to slightly increase the sugar, as they’re less sweet than red carrots.
Step by Step Photo Guide Above
Gajar Ka Halwa (Traditional Carrot Halwa Recipe)
Ingredients
- 8 to 9 carrots medium, juicy, tender – 650 grams or about 4 to 4.5 cups grated carrots
- 4 cups whole milk or full fat organic milk
- 4 tablespoons Ghee (clarified butter)
- 10 to 12 tablespoons sugar or raw sugar – 180 to 190 grams – add as required
- ½ to 1 teaspoon cardamom powder or 5 to 6 green cardamoms powdered finely in a mortar-pestle
- 10 to 12 cashews – chopped
- 10 to 12 almonds – sliced or chopped
- 2 tablespoons golden raisins
- 1 pinch saffron strands – optional
Instructions
Preparation
- First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
- You need approx 4 to 4.5 cups grated carrots.
Making carrot halwa
- In a kadai or deep thick bottomed pan combine milk and grated carrots.
- On a low to medium flame, bring the whole mixture to a boil and then simmer.
- While the mixture is simmering on a low flame, keep on stirring in between.
- The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
- Stir well and continue to simmer and cook on a low flame.
- Do keep on stirring the halwa in between.
- Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
- Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.
Video
Notes
- Use fresh, juicy and tender carrots for the best texture and taste.
- The recipe can be halved or doubled or tripled according to your needs. Note that if you increase the proportions, it will need a lot of simmering and take more time to cook
- The halwa stays good in the fridge for almost about 10 to 12 days.
- Use full-fat milk or whole milk for the best texture and taste.
- Do not leave the halwa mixture unattended while its simmering and cooking as the ingredients can burn or brown at the bottom of the pan. The carrot halwa mixture has to be stirred often.
- Add nuts and dry fruits of your choice.
- This card shows the traditional method. You’ll also find step-by-step instructions for milkmaid, khoya, and Instant Pot versions in the post.
Nutrition
Carrot Halwa recipe from the archives was first published on February 2014.
Absolutely awesome outcome after a long and patient labour of 2 hours.
Delicious!! I was always intimidated about making this, but the step by step instructions (including Instantpot directions) gave me courage! Plan to double the recipe for another event next weekend!!
Btw: I’m cooking for vegans, so I used coconut milk instead of cow & butter-flavored coconut oil instead of ghee. I also used coconut sugar & maple syrup sweeten (the vegans ask that no refined sugar be used). Worked great!!
Takes time but outgoing is unexpectedly great ! This site is a bottomless box of interesting recipes…Feel gratitude to people who devote their time to maintain it for us !
Thanks a lot.
always wanted to try making carrot halwa, result was delicious, thank you!
Great and thanks for sharing.
So delicious
ok, first of all who can say no to gajar halwa !! anytime anyday, second of all, one can make one big batch and freeze and enjoy for later as well !!! i like me some carrot halwa, plus i can see better now hehe thank you, Dassana !!!.
Hi Mam, can we replace sugar with jaggery? If yes please let me know if other changes we need to make in recipe when we add jaggery.
You can replace sugar with jaggery. But with jaggery, it can curdle or split the milk. So I would suggest to add it once the carrot halwa has almost thickened.
After you add jaggery, it will get a slightly fluid consistency, so simmer for a few minutes more. But remember not to overcook after adding jaggery as the halwa can harden.
If the consistency is right for you after you add jaggery and it gets dissolved, then you do not need to simmer or cook further.
You can add the same amount of jaggery as that of sugar mentioned in the recipe. Or add less or more depending on your taste preferences.
Love to make this ❤️
I don’t put any sugar in it and using soya milk. It’s still very sweet and delicious..
Thank you ?
I love it !!
Thank you so much ❤️
I do use thick soya milk and it comes out as good as the original version. I am still not ready to remove the ghee though.
Made the traditional and conventional Gajar Halwa without any shortcuts from your recipe. Though it takes time but well worth all the effort. Kids polished it off and have asked me to make it again. Thank you for the great recipe.
Great and thanks for sharing this lovely feedback. Yes the traditional recipe takes time but so delicious!
Just made this– turned out excellent! Getting the right carrots is the main issue, so landed up getting regular carrots from grocery store. Cooked it down real well w/ a pinch of salt. Followed everything. This was just amazing! Thank you !!
Great and thanks for the super feedback and the rating as well.
It requires a lot of attention, but it turned out super great ! I think I even put a little bit more of cardamom powder, and only 10 spoons of sugar. Thank you so much for sharing this recipe ! I’m going to try out more recipes from your blog !
Thanks and yes it does require a lot of attention. Glad you like the recipe and I hope you like the other recipes as well. Thanks for the rating and review on the recipe.
Tried the recipe …awesome taste..
Happy to know that Nitisha. Thanks for the feedback and the rating as well.
I tried using the recipe but my halwa turned brown in color rather than red. Any reasons. I cooked on medium low heat.
If the carrot stick to the pan or get browned while cooking, the halwa will become brown. A traditionally made gajar halwa requires plenty of stirrings. If you leave it unattended for some minutes, depending on the thickness or quality of pan, the carrots and milk might start getting scorched at the bottom, resulting in a brown color to the halwa. I hope this helps.
Thank you for this recipe. Followed the instructions and cooked it. It turned out very well And everyone likes it..
I love this recipe! I substituted out the milk for canned light coconut milk and used monk fruit sweetener instead of sugar. I also cooked it in my crockpot so I wouldn’t have to “babysit” it. The halwa is delicious! Thank you!
Thank you for the feedback and for sharing the variations you made to the recipe. Welcome and happy cooking. Thanks for the rating too.
Thank you for this excellent recipe; I just cooked it and it came out really well.
This is a great recipe. Any ideas on how to convert it to vegan please?
thanks. i have earlier shared a vegan carrot halwa recipe made with almond milk. recipe link is here – vegan carrot halwa
Yummy!. Very tasty recipe. Thanks.
welcome.
Hi Dassana,
Tried the gajar ka halwa recipe. It was awwwweeeessssoooommmmeee. My kids loved it. Thnx a ton for sharing such a tasty recipe. God Bless you.
thanks louiza for the feedback on carrot halwa and also for your kind wishes.
Woww i just made it.. Its awesome.. Thank you for giving such tasty recipe.. ❣️ ????
thanks priti. welcome.
Thank you Dassana. This is an extremely simple recipe for making an excellent market style gaajar ka Halwa.
Also, I always refer to your website veg recipes of India whenever trying anything first time.
thanks neha for the review and feedback. glad to know and happy cooking.
lovely post on gajar ka halwa
thanks ekta.
I loved the recipe… Would like to know how many days we can refrigerate this?
thanks. stays good for about a week to 10 days.
Can we add ghee at the end and cook it in ghee for few min?
yes you can do this way.
I tried your recipe yesterday and it turned out so yummy and delicious…thank you so much
Welcome Mamta. Thanks for your positive comment on carrot halwa recipe.
I tried this today and it turned out yummy !! As I don’t cook a lot, my husband doesn’t expect much from me. But I’m sure today he’ll be very much impressed ????
Thanks Aishwarya. I hope your husband also likes it. Its a fool proof and tasty carrot halwa recipe. So don’t worry.
This came out really well. Very authentic and tasty recipe.
Thanks Sharika
Planning to try this recipe this weekend. Any reason why the cashew n raisins are not roasted in ghee before adding to the halwa?TIA.
Ashwini, In North Indian halwa recipes, generally the dry fruits are not fried or roasted in ghee in beginning. They are added once the halwa is almost ready and then just cooked for 1-2 minutes.
I’m making the halwa now after trying it in a restaurant and I was wondering, when I grind the cardamom up, do I use only the seeds or the whole pod?
breanna, discard the husks and just use the seeds while grinding. i first add the whole green cardamom pods in the mortar. then crush them lightly. this loosens the outer husk. i remove the husk and either use them in tea or discard them. then powder the cardamom seeds.
I tried the gajar ka halwa recipe today – halved it as I had only half the required quantity of carrots. It tasted delicious and was much appreciated by all. Many thanks for your recipe, Dassana ! You are the best !
Welcome Jennifer. Glad to know this. Thanks for your kind words and positive feedback on gajar halwa recipe.
Hi dassana.. Am making this halwa for second time today the first time I tried ur halwa was amazing and yummy all my husband’s friend loved it and this time they want it again from my hands ..am making for second time in my life today… All credit goes to u 🙂 thank for ur delicious mouth watering recipes..
Welcome Fazila. Glad to know this. Thanks for sharing this awesome feedback on gajar halwa. You are kind with your words. Thanks for that.
Hello Dassana,
Firstly, thank you so much for your recipes. As someone who didn’t grow up cooking and is in a completely different continent from his family, your website has helped immensely. I get to taste the tastes of home without asking my mom for recipes every week.
Pertaining to this particular recipe, I followed it exactly and it came out excellent. Comparing my progress to your pictures, I noticed a lot less of the milk solids in my preparation. The only milk available to me was regular processed milk, which has had a lot of fat removed. If I were to use Half and Half, would I get a higher yield of the milk solids? If so, how much should I be using, the same 4 cups or more?
Thanks,
Sam.
Welcome Sam. Nice to know that recipes are helping you. You can use the same amount of half and half.
Just tried your recipe and it comes out amazing ???? really tasty ???? thank you
Welcome Ludmila
Can one use melted butter instead of ghee? I suppose not, but I hate to buy a jar and have so much left over. Thank you.
Karen
with melted butter the taste will change completely. what i would suggest is to reduce the proportion of butter.
It was my first try and i must say ot turned out awesome.. everyone in my family loved it.. thnx
Welcome Mussarat. Glad to know this.
Hi
First attempt to make gajar halwa
And from reading your menu how to make … it went all dark the carrots
So I washed it out and started again
Took another 2 hrs well worth the wait my husband loves it Looks yummy thanks
Jacqueline
Welcome Jacqueline. Glad to know this.
I love gajar ka halwa , and this recipe turned out great …following all your recipes…and becoming chef ..thank you so much for sharing…????????????
thanks a lot chandni. glad to know. happy cooking ????
I see you have different methods of making gajar halwa – which method is the most traditional? Which method do you prefer the most?
Jenny, the traditional method is the slow cooked method that is shared on this post and one that tastes best.
Hi, i used this recipe and my halwa became blackish. The aroma was great but it was so unappetising. What could be the problem?
Deepti, I have no idea why halwa became black in color. May be the milk must have got burnt.
tried it for the first time and its soo yummieeee. thanks alot for the recipe<3
welcome amulyasai
looks yummy will try soon
Hi
Can you please advice how to lessen out the sweetness in case the sugar is high…
Chinky, if you have added more sugar then nothing can be done.
Followed your recipe and it turned out amazing… Everybody loved it in the family.. My daughter was licking her fingers and the bowl 🙂 thank you.
Welcome Chaitali. Thanks for sharing this positive feedback on gajar halwa recipe.
Are the measurements given for serving 4 people or only 2 people?
this recipes serves 6.
Hello! I was trying out this recipe now and something weird happened, the milk curdled as soons as i added it to the carrots..it was a fresh packet. I tried it once again eitj another milk packet, even boiled the milk, it eas fine by then, again as soon as i added it to the carrots..it curdled. Is it normal? Or there is some issue with it?!
indrani, milk does not curdle. could be the quality of milk is not good. milk thickens along with the carrots and becomes like mawa or khoya. don’t use the curdled milk one. you can rinse the carrots in the colander and then use fresh milk. if milk is not there, then refrigerate or freeze the carrots. no need to throw such large amounts. make next day.
thank you so much for the recipe, the measurements are perfect and so useful for beginners like me..i made it exactly as you described and it is super-yummy 🙂
welcome tanvi. thanks for sharing this lovely feedback and i am glad that you liked the gajar halwa.
That’s a really nice recipe and can’t wait to try it out. But I don’t have ghee and I can’t find it anywhere around where I live (Sydney) , so can I use butter instead? How much should I use?
thanks pooja. use unsalted butter. same amount as ghee which is 4 tablespoons.
Turned out very well in fact. Vouched by my mother and husband 😀 🙂 It was my first time trying out this dish!! Thanks for the recipe. It is very simple and easy to make.
thanks sowmya for the positive review. glad to know that your mom and husband liked the gajar halwa.
I made gajar halwa yesterday following your wonderful step by step instructions and the result was amazing! It was my second attempt(made it almost a decade ago) but this was far superior and finger licking good! I served it with a dollop of French Vanilla icecream and my kids couldn’t get enough! Thank you so much and keep posting amazing recipes.
thats nice to know malvika. thanks for this lovely feedback. glad that your kids liked the halwa.
I want to try this recipe. I am not sure how much milk to add. You have mentioned 4 cups. What is the size of the cup? How much does it measure?
archana, 4 cups is 1 litre milk. i have used a cup measuring 250 ml.
I tried it today. It came out great! your pictures make it easy to understand. Thank you!
great and thanks for letting me know archana.
I made Gajar Halwa today. It came out very well. Thanks for your step by step pictures. They are very useful.
welcome nithya thanks for positive feedback 🙂
Very nice And easily understand
thanks praveen for positive views 🙂
Awesome recipe thank u… Didn’t ever thought ki making gajar ka halwa is so easy….
welcome reya
Thnks…explain in a simple way
Can I make without raisins and saffron? Also do we need to boil the milk before cooking?
you can make gajar halwa without raisins and saffron. if the milk is pasteurized then no need to boil. but if the milk is raw, then it needs to be boiled.
Great article. Very well explained. Thanks!
welcome anjana
Looking for a variety using honey rather than sugar that I had while on a business trip in India. It is a great side dish and flavor when hosting a Vegetarian far from home as well as just wholesome goodness.
i have never heard about gajar halwa being made with honey. but yes honey can be substituted for sugar. cook the halwa till its done. its should be thick with all the milk evaporated. switch off the flame. let the halwa become warm. then add honey as per your taste. mix and serve. honey should never be heated as it become toxic.
This was amazing! Takes an hour to make but completely worth it. The instructions you gave were easy enough to comprehend, even a 13 year old like me can make it. Thank you.
pleased to know this angela and wish you good luck in cooking. thankyou for your positive words god bless you.
Thanks so much. My first attempt in this and this has turned out great. I could not stop myself from thanking you and appreciating you. And the best part is the simplicity of this recipe and the way you have explained. You are a sweetheart.
very pleased to know this vijesh 🙂 thankyou so much for your kind and honest words. touched by your words.
After a lengthy trip to Bangalore in 2015 I came home with a huge appreciation for the taste of India. Found this recipe and have made it 5 times now and it is always a big hit with whomever is at dinner. Thank you and please keep up the good work here.
glad you liked the gajar halwa and hope you had a great trip to bangalore 🙂 you are welcome and thankyou so much for your positive words.
Hi.. Thank you so much for making me a good cook.. I make carrot halwa by traditional method of slow cooking carrot n milk.. Can i add khoya to this halwa to make it more rich in taste n set it as a barfi? Also what will be the differece in taste? In which carrot halwa recipe of yours can i add khoya? I wanted to make carrot barfi using khoya.. Please guide.. Thanks
thanks shachi. i have not yet posted recipe of gajar halwa with khoya. but you can add khoya in this recipe. just cook the halwa till it becomes thick and starts to leaves the sides of the pan. then you can set it as a barfi. for reference, you can check this post of gajar barfi – https://www.vegrecipesofindia.com/carrot-burfi-recipe-gajar-barfi/
How many people can have this 8 to 9 carrots halva
atleast 7-8 also depends how much each person wishes to eat 🙂 anuja.
Cooked for the first time….n heard lots of apprappreciation…all thanks to u
pleased to know this taniya thankyou for trying them and for your kind words.
I love gajar is halwa first time preparing myself
pleased to know this binay thankyou for trying them 🙂
I love gajar halwa !Going to cook tonight 🙂
surely cook sumit and let us know how it was?
thank u sooo much but can u suggest some othr simple dishes like this?
i am a south indian ,i love dishes like this. i luv cooking and also vacation is cmng so i cud try a few
can u suggest a few pls?
thanks nafla. i have posted many recipes on the website that are easy to prepare. you can have a look at this section of:
snacks – https://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/
and also this section on 30 minute recipes – https://www.vegrecipesofindia.com/recipe/30-minutes-recipes/
Dear tel me how much milk is required fr 6 kg carrots
you can use from 7 to 8 litres of milk.
How much milk required for 1kg carrot
you can use use 1 to 1.5 litres.
I liked it, it is one of the most easiest process or method………..very good
thankyou so much kalyan glad you liked the gajar halwa recipe.
Hi di, I am really thankful to you.. I was in boarding school since my childhood so dint even know a bit of cooking, but you made me a pro cook..I am married now and I made a good impression in my laws house just because of you.. Thanx a lot
glad pallavi our food blog could help you all the best and you are welcome always 🙂
Continues stirring and low flame cooking makes the halwa perfect. Your step by step explanation and the photos helped me to cook gajar halwa crispy and tasty.
pleased to know this subha thankyou so much 🙂
nice and good idea to help them who r unknown to it…..
thankyou basanta 🙂
Your recipes are too good! Do you have any other blog where there are non-veg recipes? I’d love to learn those recipes 🙂
thankyou so much ashwini we don’t have any other food blog 🙂
Thank you very much because your recipe really comes out very “yummy” as anyone’s else recipe, we made it 2 times and yeah it was the best Gajar Halwa!!!!
pleased to know this arshmeet 🙂 thankyou so much.
Hi dasana amit thnks for sharing u r so sweet recipe u made so easy thnks I will try tomorrow u r gajar ka halwa
welcome mrs kholiya.
Ur too good.ur recipes r coming out very yummy ?. Thank you.
thanks rajju 🙂
Being away from from home as a grad student in the US is tough. Especially if you are a foodie and I am one. I had some time during my winter break and decided to make some sweets but I didn’t know any recipe. So I looked up your site and made rasulla, wheat cookies and gajar halwa. They all turned out great and reminded me of home food! I can’t thank you enough dasana akka. Dhanyavadagalu!
thats so sweet of you manju. thanks a lot. touched by your comment. wish you all the best in your future and also wish you a happy new year.
Hi mam..How much sugar hv u put while making halwa ?10 or 12 tbsp
neha, i have added 10 tbsp. but depending on the sweetness of the carrots and sweetness preferred by you and your family members, you can add accordingly.
you have made cooking a pleasure , thank you.
thank you much jhini.
Hello mam, I m a great fan of ur blog. I have tried so many recipes from yours tawa paneer, bis bele bath, kadai veg, mushroom Manchurian.. Etc urs recipes means it will definitely come well..for diwali I made besan laddoo nd it came out too gud..thank u for al
quite pleased to know this revathy 🙂 and thankyou so much for your honest words 🙂 and you are always welcome.
Amazing, literally amazing.
You made me learn how to cook. You made me love what i cook. Its all because of you that i can stand infront of 100 other people holding your recipe and appreciation goes to you. I value your descriptive writings, please do continue this.
your positive comments means a lot to us thankyou for your honest and encouraging words. surely would keep posting and writing recipes.
Thanks buddy 🙂
welcome kiran 🙂
very good recipe
thankyou.
It tastes amazing!! The only things I changed was that I added soy milk as I am lactose intolerant and add blended pistachios to the mix. I hope my partner likes it… I am going to surprise him with it as it is his favourite 🙂 thanks for the recipe!!
surely try and so share your views also you are welcome sheena 🙂
Tried this fr my hubby bday, came out very well. Thank u fr ur step by step explanation in easy english. I hv also tried cakes frm ur site, they hv been super hit among his frnds!! They hv been teasing mu hubby hw lucky he is… all credit goes to u. Thank u so much
thats nice to know vasantha. and thanks for this feedback on the recipes.
Thanks for the recipe, I tried yesterday and it was really really yummy. I must say the the way you explain recipe with images help us a lot. A big hug to u. Thanks a lot.
welcome divya. glad to know this. thanks for sharing positive feedback.
thank you didi….it tastes yummy
welcome thameema
Me and my sister tried the carrot halwa today. We used cheese instead of butter and it turned out very well. Thanks for the recipe.
Welcome Shadhra and Shamana. Glad to know this.
Very easy and simple recipe it helped me a lot thanks for sharing
welcome revathi
Mom n me trying it for first tym….thanks for the help!!!
welcome saboor
plzz tell ho many kilo carrots you have taken???
amber, i have not measured the weight. you can use the cup measurements.
i like the way you present the recipe its very easy to watch & cook….. superb…
thanks dhara
I made gajar ka halwa for my family and girlfriend. Both of them were very happy after eating this. 🙂
thanks jotindra for sharing positive review on gajar halwa recipe.
Thank youu sooo much for sharing these awesome recipes… 🙂 🙂 🙂
Gajar ka halwa is the1st sweet dish which i made. It was just superb. Now mumma will not tont me that i cannt make any dish without her help..all thanks to you.
welcome darshana. glad to know that you liked the halwa and can make it on your own. i am sure your mother will be happy to see this.
Just made your recipe and it turned out wonderful. Thank you for sharing it!
welcome anisa. glad to know this.
Very good pictorial recipes.
thanks rabeela
I have cooked gajar halwa today going through your instructions. It’s really easy and amazing. I like healthy and quick cooking foods. so I chanced upon your site. It is really helpful. Carry on. 😀
thanks sourav for sharing positive review on gajar halwa recipe.
I tried… Its awesom
thanks alisha
Hi Dassana,
Came across your blog and these recipes are amazing…simple and easy to follow steps…when I felt I had lost touch with cooking…these are so handy…tried carrot halwa today came out great, will surely try your other recipes…Great Work…you make life so much easier for us!!..
thanks Esther for sharing your positive feedback. do try the other recipes too.
It looks quite easy and the steps are clearly deliberated.
One query can i use sugarfree instead of sugar as i am diabetic?
thanks alfred. you can give it a try with sugarfree. if the carrots are sweet then you don’t need to add sugar.
I always look recipes for my toddler kid.
If you have more recipes for toddler’s please do inform.
Thank you so much
welcome kajal. soon i will make a separate category for toddler’s recipes.
super &tasty i like it very much …………
you should make it at home …………(-_-)…………..
perfect taste ……..wow
thanks chaitanya for sharing positive feedback.
Hello Dassana,
Let me begin by saying a BIG THANK YOU to you, because you are one of the reason I started cooking and loving it. I have tried few of your recipes (must say your absolute accurate instructions helps a lot) and it turned out to be really good. Your website was like a onlinefriend in need when I wanted to learn new recipes (apart from the regular which I do) and like a true friend helped me in need 🙂 Thank you for inspiring me!
welcome minakshi. very touching comment from your end. it feels good when i read comments like yours. it helps me to keep on blogging and many times encourage me.
More power to you 🙂
thanks minakshi
I made this recipe with my daughter.Very sweet recipe.
THANKS
welcome imtiaz.
Hi….my variation is to give tadka of whole cloves and green cardamom in ghee and then add the grated gajar
…..the aroma of the tempered spices is simply divine.
thanks ashwini for this handy tip. i am sure it will taste damn good.
I made this recipe with my husband and we nailed it. Thank you so much. It was yummmmmm… 🙂
good to know. thanks for the feedback.
The gajar ka halwa recipe is superbb. I tried & it was appreciated by many.. thanks ..
welcome priyanka
Thanks for sharing such a wonderful recipe in easier way 🙂
thanks shivani
Thank you Dassana for your recipe.
welcome nafiya
Dear Dassana, please accept my heartfelt thanks. I did not know cooking at all when I got married. But then I came across your blog, with some of the most amazing recipes…tried and loved your “Punjabi Rajma”, Sambar, Dal Bukhara, Dal Makhni, Kadhi, and many many more. I understood the basics and now I am a pro in cooking, thanks to you! You and I share relation like Guru Dronacharya and Eklavya.
With this recipe also, you gave me some interesting suggestions to try. Will make the halwa on this weekend, and will share with you the results.
Thanks a lot!
welcome radhika. glad to know that the blog made you a pro cook. what more i can expect. thanks for your sweet words.
it is d frst time i made gajar halwa
thanks to u it is delicious
i m sure my hubby will like it.
welcome nazia. glad to know that you liked the gajar halwa
thank you for the recipe of gajar ka halwa
its really so tasty
welcome nazia
Thank you for your recipes ! They always turn out much better than expected !
welcome sushma. glad to know
Sir, You have done a great job by showing the delicious items. I tried gajar halva and it was really very good. My small daughter likes very much and my husband was very happy to me after taste the halva ! Thanks.
welcome dipeeka. thanks for sharing this positive feedback and your experience.
Traditional gajer ka halwa, I tried and it was really delicious I must say it’s an excellent recipe.
Thank you!
welcome afshan. thanks for sharing your positive feedback.
Dear you, do know that your halwa recipee is just so delicious…. In a worldfull of so much stress, good food is a feast ….what a beautiful job you’re doing!
Loved it to the core ….
Thanks a lot!
welcome raaida. glad to know that you liked the gajar halwa recipe.
Dear Amit,
Tried making ‘Gajar Ka Halwa’ today following your receipe and pictures. My patience paid off and the dish turned out to be real good. Thanks a lot for sharing these recipes and making it look such a simple thing to do. I have become a great fan of yours and your work. Your website is amazing and the simplicity with which you explain the dishes make it really easy to follow for people like us who don’t know much cooking.
welcome mukul. glad to know. thanks for sharing your positive feedback on gajar halwa.
Thank you so much.It went good and taste was awesome.My granny and mom prepares gajar ka halwa very delicious.I wanted to eat that right now and was serching for recipe and i got yours.Thank you once again.
welcome haku. thanks for sharing positive feedback on halwa.
To me it looks the recipe & style of making Gajar ka halwa reminds me of my Mother & Grandmother. I am making today & following you specified recipe.
Thanks Y N Mathur. glad to know this. aroma of gajar halwa when you cook it on the stove top will make more nostalgic.
I have been visiting this website for many months and Tried 2 recipes from your website yesterday for dinner party.
1. Kothimbir wadi
2. Gajar Halwa
I followed your recipes and skipped Ghee also used less sugar (used mix of sugar and jaggery) and still the result was amazing. I slow cooked it for more than 2 hours and result was fantastic. Everyone loved it.
Thank you so much for this recipe.
welcome manoj. slow cooked food always taste good. thanks for sharing your positive feedback.
thanx soooooooooooo much!!!!!
welcome sandra
I love all the recipes on the blog and usually look it up for anything i want to cook.
Trying the gajar ka halwa today. will keep you posted.
thanks samantha for this sweet feedback. happy cooking.
i like it …..i was preparing it for the very first tym in my life .. . thanks ….
welcome mohsinah
thanks for kind information
welcome hemraj
This was served today at a buffet restaurant. It was new on their menu and was delicious. I wanted to find a recipe and was glad to find yours. Thank you.
welcome diana. glad to know this.
Hi Dasana,
This is my first post but I have followed many of your recipes and I must say, you have been my saviour.
Regarding this recipe, if I have to make gajar ka halwa for 12 people, shall I just double the amount of all ingredients?
Thanks!
thanks neha. just double everything proportionately. gajar halwa recipe is very flexible and adaptable. but it will take more time than what is mentioned in this recipe.
Hi Dassana,
The recipe you have mentioned is so simple and yet so beautiful. I was cooking for the very first time in my life sitting in the US and my wife and everyone else who tasted the halwa gave it a 5-STAR and i’m passing those 5 STARS to you as you deserve it.
Very well explained with relevant pictures and it is of great help for beginners like me. Will look out for more of your recipes ! ! ! Many Thanks to you . . .
welcome hemanth. glad to read this sweet feedback. do try some more recipes.
I made this today. It was delicious. I am currently living in the US and I didn’t have whole milk so I used what is called 2% milk. Just thought I’d mention, in case it is of use to anyone. 🙂
thanks sneha for sharing your inputs.
Hey Dassana Happy Diwali to you and your family. I just made this Gajar Halwa recipe for Diwali and it turned out really delicious, I am a novice cook and your website is really helpful and informative. It’s really encouraged me to cook and step out of my comfort zone. Thank you so much for sharing your fantastic recipes. X
welcome khushi. wishing happy diwali to you and your family.
very nice recipe .I loved it
thanks cassandra
Hey dassana your recipe is so good. i am from an another country and I tried. it was the best. thank you once again 🙂
thanks kajol for the positive feedback.
I’m always referring to your blog for reliable recipe. Tried this last week and like you claim it was heavenly. Thanks for sharing.
welcome veena
yummy
Thank you for sharing these recipes. Is there a reason you didn’t add the saffron and golden raisins to the microwave version?
welcome janet. no particular reason. just that i didn’t had saffron and raisins both at home that day. you can add, if you want.
Very clear steps. .Excellent photos.Nice recipe.Thanks a lot
welcome swarna
Hai dassana…
I have tried dis recepie with milk maid. . I want it to b soft as of now even for 2 days.. anything u recommend pls.. but d taste was fabulous ty..
i think you have refrigerated the halwa. just microwave or warm the halwa in a pan and it will become soft.
Tomorrow my b’day, i’m going to make it for my frnds and my swt heart……
happy cooking and happy birthday to you in advance from us.
suuuuuuuuuper….
Superb……
This looks just delicious, i am going to make this for my sis today, she loves gajar ka halwa with loads of kaju and kishmish
thanks abhilasha.
I made this for my parents last weekend. Great recipe! It was very easy and delicious 🙂
thanks once again ruby.
Your halwa is yummy and pictures are awesome! I don’t understand why people pressure cook carrots? They are already so soft and cook in milk anyway.If you want to retain juices why don’t you cook with milk ?Just wondering why to complicate this simple recipe? I am going to try this recipe in slow cooker…Hope it turns out good:)
thanks sudha. even i would feel the same. i have seen some recipes where the carrots have been pressure cooked. i once made also this way. to be very honest, i did not like carrot halwa made this way. there was no juiciness felt at all in the halwa. it resembled like sweet potato halwa or potato halwa. after you have tasted the real stuff, why go for such variations. do try and the slow cooker variation will taste damn good.
I made slow cooker version of this recipe and it was really yummy…drool!!
I had to cheat a bit though as milk really takes too long ,I reduced milk to nearly 75% before adding to slow cooker.Next time I want to use evaporated milk from can ,dont know if the taste will be same?
Thanks for inspiring to try different.
you mean with milk the carrot halwa takes long. it will take as the cooking is done in a slow cooker. you can use sweetened condensed milk too. with khoya/evaporated milk the taste will be different. thanks sudha.
very gud presentation……………!
thanks surina
thats the very best and easy method you give us thanks alot i will try it at my home …..
thanks for d recepie i tried for d first time gajar ka halwa
welcome sweety
Oh my god this is the best gazar halwa I have ever tasted turned out to be sooooo delicious. Thank you!
welcome preeti. glad to know that you liked the gajar halwa.
Very nice recipes n i loved it, thank u
welcome sandhya
Tried this yesterday and came out awesome… didn’t know we could make this without condensed milk and khoya….
thanks anitha for the positive feedback.
This carrot halwa looks delicious and yummy! 🙂 Good pics as well. Thank you so much for the recipe.
welcome lancy
This season I didn’t make the gajar ka halwa for some reason. I make the halwa quite similar to yours. However, I pressure cook the carrots in their own juices before cooking them with milk and also, I add the ghee when all milk has evaporated. I know this halwa is delicious 🙂
Love that first shot. It looks AWESOME!
thanks dear.
Tried d recipie today. was really delicious . Would like to thank u for loving
welcome always nav and thankyou 🙂
Tried d recipie today. was really delicious . Would like to thank u as I learned so many recipes of urs. initially I was not so much interested in cooking but after reading your recipies , I started to love it. thanks a lot.?????
pleased to know this nav 🙂 thankyou for your kind and positive words. all the best in your cooking venture.
Do we use raw milk or heated one??
heated one.