Gajar ka Halwa Recipe

Gajar ka Halwa, also known as Gajar Halwa or Carrot Halwa, is a rich, traditional North Indian winter dessert made using red carrots, milk, ghee, sugar, and cardamom. Slow-cooked over low flame, this dessert becomes creamy, aromatic, and melt-in-mouth — a classic winter comfort sweet found in almost every Indian household.

Step-by-Step Gajar ka Halwa Recipe

Step 1: Prepare the Carrots

1. Choose fresh red carrots (Delhi carrots preferred).

2. Wash, peel, and grate them using a fine grater.

Why finely grated carrots?

They cook faster and absorb milk & ghee better, resulting in smoother texture.

Step 2: Reduce the Milk

Add 1 litre milk to a heavy-bottom kadhai.
Bring to a boil, then simmer for 5–7 minutes.

Why pre-reduce milk?

• Makes halwa creamier

• Prevents watery consistency

• Enhances richness

Keep flame medium-low.

Step 3: Cook Carrots in Milk

Add grated carrots to the milk.
Mix well and cook on medium flame.

Cook until:

• Carrots lose raw smell

• Milk reduces by half

• Mixture thickens

This step takes 20–25 minutes.

Step 4: Add Ghee

Once milk is reduced and carrots soften, add 4–5 tablespoons ghee.

Why add ghee now?

Carrots absorb ghee best after milk reduces, giving rich flavour.

Cook for another 8–10 minutes until ghee separates slightly.

Step 5: Add Sugar

Add sugar and mix well.

Important:

Sugar will melt and make halwa watery again — this is normal.

Cook until water evaporates and halwa thickens again.

Step 6: Add Khoya (Optional but Best Taste)

Add crumbled khoya and mix thoroughly.

Cook for 5 minutes.

Why khoya?

Gives mithai-shop style richness and traditional flavour.

Step 7: Add Cardamom & Dry Fruits

Add cardamom powder and cinnamon powder.
Add roasted almonds, cashews, and raisins.

Cook 2–3 minutes until ghee starts separating from edges.

Step 8: Final Consistency

Halwa is ready when:

• It turns deep orange-red

• Ghee separates slightly

• Texture becomes thick and glossy

Turn off flame.

Serving Suggestions

Serve Gajar ka Halwa:

• Warm, with extra nuts

• With a scoop of vanilla ice cream (modern twist)

• As dessert after meals

• As prasad for festivals

Perfect for winter nights, celebrations, and family gatherings.

Tips for PERFECT Gajar ka Halwa

1. Use red Delhi carrots

They give best colour, sweetness & texture.

2. Don’t skip ghee

Halwa needs richness for authentic taste.

3. Use heavy-bottom pan

Prevents burning as halwa thickens.

4. Add sugar only after milk reduces

Keeps texture non-sticky.

5. Add cardamom at the end

Preserves aroma.

6. Slow cooking = best flavour

Don’t rush the process.

Variations

1. Milkmaid Gajar Halwa

Replace sugar with ½ cup condensed milk.

2. Jaggery Gajar Halwa

Add jaggery after turning off flame (prevents curdling).

3. Khoya Gajar Halwa

Add ½–1 cup khoya for heavy, mithai-style halwa.

4. Dry Fruit Halwa

Add dates, figs, and nuts.

5. Low-Sugar Healthy Version

Use stevia or reduce sugar quantity.

Troubleshooting

Halwa watery?
→ Cook longer, keep flame low.

Sticky halwa?
→ Too much sugar or undercooked carrots.

Lacks richness?
→ Add more ghee or khoya.

Bland aroma?
→ Add more cardamom.

Storage & Reheating

• Refrigerate up to 3–4 days

• Freeze up to 1 month

• Reheat with 1 teaspoon ghee for best taste