Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




299 Comments

  1. 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!!5 stars

  2. 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 !5 stars

  3. 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 !!!.5 stars

  4. 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.

    1. 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.

  5. 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 ?5 stars

  6. 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.5 stars

  7. 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.5 stars

  8. 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 !!5 stars

  9. 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 !5 stars

    1. 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.

  10. I tried using the recipe but my halwa turned brown in color rather than red. Any reasons. I cooked on medium low heat.

    1. 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.