Indian Gajar Ka Halwa

Gajar ka halwa is a beloved Indian carrot dessert served warm at celebrations and during cooler weather.

Finely grated carrots simmer slowly in milk before sugar, ghee, cardamom, and nuts finish the pudding.

Use a wide heavy pan and stir more often as the milk reduces.

Serving Suggestions

Serve warm in small bowls with extra toasted nuts and chai.

Recipe Notes

The halwa keeps for four days refrigerated and reheats well with a splash of milk.

Indian Gajar Ka Halwa

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Indian carrot pudding slowly cooked with milk, ghee, cardamom, nuts, and raisins.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Indian

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Halwa

• 2 lb red or orange carrots peeled and finely grated
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup ghee
• 1 tsp ground cardamom
• 1/4 cup cashews roughly chopped
• 2 tbsp pistachios roughly chopped
• 2 tbsp golden raisins

Equipment

• Food processor or box grater
• Wide heavy kadai or skillet
• Wooden spoon

Method

 

Reduce the Carrots:

1. Combine carrots and milk in a wide heavy pan. Simmer over medium-low heat for 35 to 45 minutes, stirring often, until most milk is absorbed.

Finish the Halwa:

1. Stir in sugar and cook until the released liquid evaporates. Add ghee and cardamom and cook 8 to 10 minutes until cohesive and glossy only from the ghee.
2. Fold in cashews, pistachios, and raisins, reserving a little garnish. Serve warm.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 7gFat: 13gSaturated Fat: 6gCholesterol: 25mgSodium: 115mgFiber: 5gSugar: 34g

Notes

• Use a wide pan so the milk reduces evenly without scorching.
• Refrigerate for up to four days and reheat gently with a spoonful of milk.