Carrot Halwa (Gajar Ka Halwa)

A beloved Indian dessert where grated carrots slow-cook in milk, ghee, and sugar until dense and pudding-like. Cardamom and nuts make every spoonful fragrant and indulgent.

Carrot Halwa (Gajar Ka Halwa)

By Chef B. Boukim

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

  • 2 lb Carrots, grated
  • 4 cups Whole milk
  • 1/4 cup Ghee
  • 1/2 cup Sugar
  • 4 Green cardamom pods, crushed
  • 1/4 cup Cashews, chopped
  • 2 tbsp Raisins
  • A pinch Saffron threads
  • 2 tbsp Warm milk for saffron

Instructions

  1. Grate the carrots using the fine side of a box grater.
  2. Heat the ghee in a heavy-bottomed pan over medium heat. Add the grated carrots and saute for 8-10 minutes until the raw smell disappears.
  3. Pour in the whole milk and stir well. Bring to a gentle boil, then reduce heat to medium-low.
  4. Simmer uncovered for 25-30 minutes, stirring frequently, until the milk is mostly absorbed.
  5. Add the sugar, crushed cardamom, and saffron soaked in warm milk. Continue cooking for 8-10 minutes until thick like pudding.
  6. Toast the cashews and raisins in a teaspoon of ghee until golden. Fold most into the halwa, reserving some for garnish.
  7. Serve warm in small bowls, topped with reserved nuts and raisins.