Skip to content

Recipe for Gajar Ka Halwa (Carrot Pudding)

Gajar Ka Halwa(गाजर का हलव)— Indian Carrot Pudding

Gajar Ka Halwa is one of India's most classic desserts, especially beloved during winter and festivals (such as Diwali). Freshly grated carrots are slow-cooked in milk, then enriched with ghee, sugar, and nuts to create a rich, sweet dessert with a golden-red hue. The process is simple but requires patience, taking about 45 minutes to complete.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Carrots (red carrots are recommended)
  • Whole milk
  • Sugar
  • Ghee— can be substituted with butter
  • Cardamom Powder
  • Cashews
  • Almonds
  • Raisins
  • Grater
  • Heavy-bottomed pot

Calculations

Determine how many servings you wish to prepare before starting. One serving is sufficient for 3-4 people.

Per serving:

  • Carrots: 500g (approximately 5-6 medium-sized carrots)
  • Whole milk: 500ml
  • Sugar: 80g (adjustable to 60g-100g based on personal preference)
  • Ghee: 40g
  • Cardamom Powder: 3g
  • Cashews: 15g
  • Almonds: 15g
  • Raisins: 15g

Instructions

  • Peel the carrots and grate them into fine shreds using a grater.
  • Melt 20g of ghee (half the total amount) in a heavy-bottomed pot over medium heat.
  • Add the grated carrots and sauté for 3-5 minutes, until the carrots soften and become fragrant.
  • Pour in 500ml of whole milk and stir well.
  • Bring to a boil over high heat, then reduce to medium-low heat to maintain a gentle simmer.
  • Stir continuously for 25-30 minutes until the milk is almost completely absorbed and evaporated by the carrots (this is the most crucial step; patience and constant stirring are required to prevent burning).
  • When there is little to no liquid left in the pot, add 80g of sugar and stir to combine.
  • The mixture will release moisture again; continue cooking over medium-low heat for 5-8 minutes until the moisture evaporates again.
  • Add the remaining 20g of ghee and 3g of cardamom powder, and sauté for 2 minutes.
  • In a separate small pan, fry the cashews, sliced almonds, and raisins separately in a small amount of ghee until golden (about 1 minute). Note that the raisins will puff up.
  • Mix half of the fried nuts and raisins into the carrot pudding.
  • Plate the dessert and garnish with the remaining nuts and raisins.

Additional Content

  • Carrot sweet cake can be enjoyed both hot and cold, with each offering its own unique flavor.
  • Using red carrots yields a more appealing color than using orange carrots.
  • For a richer texture, you can substitute part of the milk with heavy cream.
  • Store in an airtight container in the refrigerator for 4-5 days. Heat in the microwave for 1 minute before serving.
  • This dessert is made in almost every household in India and is essential for Diwali and weddings.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.