carrot halwa | gajar halwa

Carrot halwa Recipe with step by step photos and video. This recipe shares the traditional way of making delicious gajar ka halwa without any shortcuts or tweaks. By the way, at home in Punjabi language we call carrot halwa as Gajrela.

During winters, we make gajar ka halwa often. it is a popular sweet made in north India during winters.

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carrot halwa

This traditional carrot halwa recipe uses just full-fat milk, ghee and sugar to make the halwa. you don’t need khoya (evaporated milk solids) or condensed milk.

We generally use red Delhi carrots to make the halwa as they are tender and juicy. On occasions,  i have also made carrot halwa with orange carrots. You can use any carrots – red, orange or black. But just make sure they are not fibrous and dense.

gajar halwa recipe

Tips for making best carrot halwa

  1. To make gajar halwa, it is important to buy tender and juicy carrots so that they are easy to grate. Some arm work is needed to make this halwa as you have to first grate the carrots and then slow cook them in stovetop and keep on stirring them on regular intervals.
  2. You can grate the carrots manually or in a food processor. obviously, the food processor makes grating the carrots easier.
  3. I suggest using a heavy iron kadai to make the halwa. The carrot halwa is simmered and simmered and stirred often. So that it should not get burnt, a really good kadai makes the job easier. You can also use a non-stick kadai or a thick bottomed pan.

Carrot halwa recipe video

How to make carrot halwa

1. First rinse, peel 650 grams carrots (8 to 9 medium-sized tender juicy carrots or 6 to 7 long carrots).

carrots to make carrot halwa

2. Then grate the carrots either with a hand-held grater or in a food processor. You will need about 4 to 4.5 cups grated carrots.

carrots to make carrot halwa

3. In a heavy kadai, add all of the grated carrots.

carrots to make carrot halwa

4. Pour 4 cups full-fat milk. Switch on the burner.

making carrot halwa

5. Mix the grated carrots and milk together.

making carrot halwa

6. Cook this mixture on a low to medium flame. After some minutes, the milk will begin to froth first and then start reducing slowly and slowly.

making carrot halwa

7. Keep on stirring this halwa mixture often. Keep scraping the sides of the kadai to remove the evaporated milk solids. Add the milk solids to the cooking mixture. simmer carrots in milk and stir also at intervals, so that the milk does not stick to the bottom of the pan.

making carrot halwa

8. Cook the carrot+milk mixture till milk is reduced by 75%.

making carrot halwa

Making carrot halwa

9. Then add 4 tablespoons ghee (clarified butter). Do note that some milk will be there when you add the ghee.

making carrot halwa

10. Mix very well.

making carrot halwa

11. Next add 10 to 12 tablespoons sugar or as required.

making carrot halwa

12. Add cardamom powder – 5 to 6 green cardamom, powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder.

making carrot halwa

13. Mix very well.

making carrot halwa

14. Continue to simmer on a low flame. Do stir often.

making carrot halwa

15. Simmer till the halwa mixture starts to thicken and reduces more. Stir at intervals.

making carrot halwa

16. When the halwa has reduced much and you see a little milk – like that of a pudding consistency. Then add nuts and dry fruits. You can add your choice of nuts and dry fruits. I have added 12 cashews, 12 almonds and 2 tablespoons golden raisins. Chop the nuts before you add. Raisins can be kept whole. If using saffron, then you can add at this step.

making carrot halwa

17. Mix again and continue to stir and simmer.

carrot halwa

18. Simmer till the whole halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the carrot halwa.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 to the gajar halwa. Some moisture is also fine in the halwa.

carrot halwa, gajar halwa

Serve gajar ka halwa hot or warm. Refrigerate the leftovers and while serving you can warm the halwa. Garnish with some chopped dry fruits while serving.

carrot halwa recipe

Storing & serving carrot halwa

1. You can store the halwa in the fridge. it stays well for almost a week but will get over quickly. when serving, you can just warm the halwa and then serve.

2. In the cold winters of north India, Carrot halwa is served hot or warm.

3. you can even have the gajar halwa chilled if you prefer. Some people like to have it cold or at room temperature and some people like to have carrot halwa hot or warm. It is just a personal preference. In some restaurants, they serve a combination of carrot halwa with vanilla ice cream and believe me this combo tastes good.

For more halwa recipes you may like

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Carrot Halwa

4.85 from 116 votes
This is a traditional slow-cooked recipe of making delicious carrot halwa with just carrots, full fat milk, ghee, sugar and some dry fruits.
carrot halwa recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:1 hr 30 mins
Total Time:1 hr 40 mins
Course:desserts,sweets
Cuisine:north indian,punjabi
Servings (change the number to scale):6

RECIPE VIDEO

(1 CUP = 250 ML)

Ingredients

  • 8 to 9 medium tender juicy carrots or 650 grams - yields approx 4 to 4.5 cups grated carrots
  • 4 cups full fat organic milk
  • 4 tablespoons ghee (clarified butter)
  • 10 to 12 tablespoons regular sugar or organic unrefined cane sugar or 180 to 190 grams sugar - add as required
  • 5 to 6 green cardamom - powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder
  • 10 to 12 whole 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.

Notes

  • Use fresh, juicy and tender carrots.
  • The recipe can be halved or doubled.
  • The halwa stays good in the fridge for almost about a week.
  • Use full-fat milk or whole milk.
  • Add nuts and dry fruits of your choice.

Nutrition Info (approximate values)

Nutrition Facts
Carrot Halwa
Amount Per Serving
Calories 324 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Monounsaturated Fat 2g
Cholesterol 38mg13%
Sodium 130mg6%
Potassium 550mg16%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 34g38%
Protein 7g14%
Vitamin A 14785IU296%
Vitamin C 5.2mg6%
Calcium 217mg22%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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275 comments/reviews

  1. 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?!4 stars

    • 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.

  2. 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 🙂5 stars

    • welcome tanvi. thanks for sharing this lovely feedback and i am glad that you liked the gajar halwa.

  3. 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?5 stars

    • thanks pooja. use unsalted butter. same amount as ghee which is 4 tablespoons.

  4. 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.5 stars

    • thanks sowmya for the positive review. glad to know that your mom and husband liked the gajar halwa.

  5. 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.5 stars

    • thats nice to know malvika. thanks for this lovely feedback. glad that your kids liked the halwa.

  6. 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.

  7. 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 🙂

  8. Very nice And easily understand

    • thanks praveen for positive views 🙂

  9. Awesome recipe thank u… Didn’t ever thought ki making gajar ka halwa is so easy….

    • welcome reya

  10. Thnks…explain in a simple way

  11. 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.

  12. Great article. Very well explained. Thanks!

    • welcome anjana

  13. 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.

  14. 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.5 stars

    • pleased to know this angela and wish you good luck in cooking. thankyou for your positive words god bless you.

  15. 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.

  16. 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.

  17. 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.. Thanks5 stars

    • 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/

  18. How many people can have this 8 to 9 carrots halva

    • atleast 7-8 also depends how much each person wishes to eat 🙂 anuja.

  19. Cooked for the first time….n heard lots of apprappreciation…all thanks to u4 stars

    • pleased to know this taniya thankyou for trying them and for your kind words.

  20. I love gajar is halwa first time preparing myself2 stars

    • pleased to know this binay thankyou for trying them 🙂

  21. I love gajar halwa !Going to cook tonight 🙂

    • surely cook sumit and let us know how it was?

  22. 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/

  23. 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.

  24. 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.

  25. 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 lot5 stars

    • glad pallavi our food blog could help you all the best and you are welcome always 🙂

  26. 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 🙂

  27. nice and good idea to help them who r unknown to it…..

    • thankyou basanta 🙂

  28. Your recipes are too good! Do you have any other blog where there are non-veg recipes? I’d love to learn those recipes 🙂4 stars

    • thankyou so much ashwini we don’t have any other food blog 🙂

  29. 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.

  30. 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.

  31. Ur too good.ur recipes r coming out very yummy ?. Thank you.

    • thanks rajju 🙂

  32. 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!5 stars

    • 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.

  33. 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.

  34. you have made cooking a pleasure , thank you.

    • thank you much jhini.

  35. 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 al4 stars

    • quite pleased to know this revathy 🙂 and thankyou so much for your honest words 🙂 and you are always welcome.