Making the popular Indian dessert known as Carrot Halwa (a.k.a. Gajar Ka Halwa in Hindi or Gajrela in Punjabi) is so simple when you use my detailed step-by-step guide and video! Whether you make it using the traditional stovetop method, or take some shortcuts by using milkmaid, khoya or the Instant Pot, I have you covered all with detailed step-by-step photos in this helpful post.
Table of Contents
What Is Halwa?
The word halwa comes from the Arabic word for “sweet,” and refers to desserts that are cooked down with ghee and sugar. Whether made with noodles (vermicelli), lentils (moong dal), grains (like semolina), or vegetables (like carrots or beets), Indian halwa is a pudding that is absolutely delectable.
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!
Carrot Halwa
Carrot halwa is a popular sweet made in North India, and it is especially popular during winters. The traditional gajar ka halwa 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.
One of the reasons that I love making carrot 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 dinner.
How To Make Gajar Halwa
Prep and Grate Carrots
1. First rinse and peel 650 grams carrots (8 to 9 medium-sized tender, juicy carrots or 6 to 7 long carrots).
2. Next, grate the carrots with a box grater or in a food processor. You will need about 4 to 4.5 cups of grated carrots.
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 gajar ka halwa 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 carrot 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
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 carrot 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 carrot halwa hot or warm or chilled.
Gajar ka Halwa With Khoya
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
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 instant pot carrot halwa:
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 carrot halwa 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 carrot halwa 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 carrot halwa with vanilla ice cream. Believe me: this combination tastes good. It’s like carrot cake pudding a la mode!
Storing
- Refrigerator: You can store the carrot 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 carrot 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.
- Grating vs. shredding: You can either 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 carrot halwa recipe depending on how many servings you’d like to make.
FAQs
Store carrot 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 carrot halwa for about a month.
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.
Absolutely! Feel free to use the toasted seeds of your choice instead, or omit them altogether.
More Halwa Recipes!
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Gajar ka Halwa | Carrot Halwa
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.
- 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.
Nutrition Info (Approximate values)
This carrot halwa post from the archives, first published on Feb 2014 has been republished and updated on 28 November 2021.
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..