Authentic Delhi Carrot Halwa Recipe – Ghee & Nut Infused

Last Updated on 2 months by Neha Deshmukh

Authentic Delhi Carrot Halwa Recipe – Ghee & Nut Infused

Hello friends! If there’s one dessert that screams ‘comfort’ and ‘festive cheer’ in Indian households, it’s gotta be Gajar ka Halwa – Carrot Halwa. This isn’t just any halwa recipe, though. This is my family’s cherished Delhi-style Gajar ka Halwa, infused with the richness of ghee and the delightful crunch of nuts. I first made this for Diwali a few years ago, and it was an instant hit! It’s a little bit of work, but trust me, every single bite is worth it.

Why You’ll Love This Recipe

This Delhi Carrot Halwa is special. It’s incredibly flavorful, thanks to the generous use of ghee and the perfect blend of cardamom and nuts. It’s also wonderfully textured – soft, melt-in-your-mouth carrots with a satisfying nutty crunch. Plus, it’s a classic for a reason! It’s a dessert that brings people together and creates lasting memories.

Ingredients

Here’s what you’ll need to make this delicious halwa:

• 5 large Delhi carrots, grated (about 400g)
• 2 cups full cream milk (480ml)
• ½ cup sugar (100g – adjust to taste)
• 5 tbsp ghee (75ml)
• ¼ tsp cardamom powder
• ½ cup mixed nuts (cashews, almonds, pistachios), chopped (about 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Delhi Carrots: The Star of the Show

Using Delhi carrots (also known as Desi carrots) is key for that authentic flavor and vibrant color. They’re sweeter and more flavorful than regular carrots. If you can’t find them, regular orange carrots will work, but you might need to add a little extra sugar.

Ghee: The Traditional Fat

Ghee is essential for that classic halwa richness. Don’t skimp on it! It adds a unique flavor that butter just can’t replicate. You can use homemade ghee or a good quality store-bought variety.

Cardamom: Aromatic Spice

Freshly ground cardamom is best, but good quality cardamom powder works wonderfully too. It adds a beautiful aroma and warmth to the halwa.

Nuts: Regional Variations & Choices

Traditionally, a mix of cashews, almonds, and pistachios are used. Feel free to experiment! Walnuts or even a sprinkle of sesame seeds can add a lovely touch. My grandmother always added a few strands of saffron for extra luxury.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate those peeled Delhi carrots using a grater or food processor. You’ll need about 400g of grated carrots from 5 large ones.
2. Heat 1 tbsp of ghee in a heavy-bottomed kadhai (or a deep pan) over medium heat. Add the grated carrots and sauté for about 10 minutes, until the raw smell disappears. This step is important – it helps to develop the flavor.
3. Pour in the 2 cups of full cream milk and simmer uncovered for another 10 minutes, stirring occasionally. The milk will start to get absorbed by the carrots.
4. Now, add the ½ cup of sugar and mix well. Continue to cook, stirring frequently, until the mixture thickens and the liquid reduces. This will take about 15-20 minutes. Patience is key here!
5. Stir in the remaining 4 tbsp of ghee and cook until the halwa starts to release ghee from the edges. This is how you know it’s getting close!
6. In a separate small pan, roast the chopped nuts in 1 tbsp ghee until golden brown. Be careful not to burn them! Add the roasted nuts and ¼ tsp of cardamom powder to the halwa. Mix well.
7. Serve warm or chilled, garnished with extra nuts.

Expert Tips

• Heavy-bottomed pan is your friend: It prevents sticking and ensures even cooking.
• Stir, stir, stir! Constant stirring prevents the halwa from sticking and burning.
• Don’t rush the process: Slow and steady wins the race when it comes to halwa.
• Adjust sweetness: Taste as you go and add more sugar if needed.

Variations

• Vegan Adaptation: Substitute ghee with coconut oil or vegan butter. Use plant-based milk like almond or soy milk.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your ghee and cardamom powder to ensure they haven’t been processed in a facility that handles gluten.
• Adjusting Sweetness: My family prefers a moderately sweet halwa, but feel free to adjust the sugar to your liking.
• Spice Level Adjustment: A pinch of nutmeg or a tiny bit of ginger powder can add a lovely warmth.
• Festival Adaptations (Holi, Diwali): For Diwali, I like to add a few strands of saffron. During Holi, a sprinkle of edible rose petals makes it extra festive!

Serving Suggestions

This halwa is delicious on its own, but it’s even better with a dollop of fresh cream or a scoop of vanilla ice cream. It’s also wonderful served with a side of warm milk.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

What type of carrots are best for halwa?

Delhi carrots (Desi carrots) are the best, but regular orange carrots can be used as a substitute.

Can I use a different type of milk?

Full cream milk gives the richest flavor, but you can use other types of milk, like almond or soy milk, for a vegan option.

How do I know when the halwa is cooked perfectly?

The halwa is cooked when it thickens, the liquid reduces, and it starts to release ghee from the edges.

Can I make this halwa ahead of time?

Yes, you can make it a day or two in advance and store it in the refrigerator.

What is the best way to roast the nuts for optimal flavor?

Roast the nuts in a little ghee over medium heat, stirring constantly, until they are golden brown and fragrant. Be careful not to burn them!

Enjoy making this delicious Delhi Carrot Halwa! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!