Carrot Halwa Recipe – Authentic Indian Gajar Ka Halwa with Cardamom & Nuts

Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Authentic Indian Gajar Ka Halwa with Cardamom & Nuts

Okay, let’s be real. Is there anything more comforting than a warm bowl of Gajar Ka Halwa? This carrot halwa recipe is a hug in a bowl, and it’s one I’ve been making for years – I first attempted it during a particularly chilly winter and haven’t looked back since! It’s surprisingly easy, and the aroma that fills your kitchen while it cooks is just divine. Get ready for a truly authentic Indian dessert experience.

Why You’ll Love This Recipe

This isn’t just a carrot halwa recipe; it’s the carrot halwa recipe you’ll reach for every time. It’s rich, flavorful, and perfectly balanced in sweetness. Plus, it’s simpler than you might think! We’re using a classic method with ghee, full-cream milk, and condensed milk for that authentic texture and taste. It’s perfect for festive occasions, a cozy night in, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to create this magic:

• 5 large carrots
• 1 tbsp ghee (about 15ml)
• ?? cup full cream milk (approximately 250ml – 300ml, adjust as needed)
• ?? cup sweetened condensed milk (approximately 150g – 200g, adjust to your sweetness preference)
• 4 cardamom pods
• 5 cashews
• 5 almonds
• 1 tsp pistachios (about 5ml), for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ghee: Don’t skimp on the ghee! It really adds to the richness and flavor. If you’re not familiar, ghee is clarified butter – it has a beautiful nutty aroma.
• Full Cream Milk: Using full-fat milk is key for a creamy, luscious texture. Lower-fat milk will work in a pinch, but the halwa won’t be quite as decadent.
• Cardamom: Freshly crushed cardamom is best! Gently bruise the pods to release the aroma.
• Regional Variations in Sweeteners: Traditionally, Gajar Ka Halwa was sweetened with jaggery (gur). You can absolutely substitute about ¾ cup of grated jaggery for the condensed milk if you prefer a more rustic flavor. Some families also use sugar, but condensed milk gives it a lovely, smooth consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate those carrots. You want long threads, not tiny pieces. A food processor with a grating attachment makes this super easy, but a box grater works just fine too!
2. Now, heat the ghee in a kadai (a deep, heavy-bottomed pan) over medium heat. Add the grated carrots and sauté for about 3 minutes, until they start to soften slightly.
3. Pour in the full cream milk and let it simmer. This is where the patience comes in! You want the milk to evaporate completely, stirring occasionally to prevent sticking. This usually takes around 15-20 minutes.
4. Once the milk has evaporated, add the condensed milk. Stir well and continue to cook until the mixture thickens. It should start to come away from the sides of the kadai.
5. Lightly crush the cardamom pods to release their fragrance. Add the cardamom powder, cashews, and almonds to the halwa. Mix everything well, ensuring the nuts are evenly distributed.
6. Finally, garnish with chopped pistachios. Serve warm and enjoy!

Expert Tips

• Keep stirring! Seriously, don’t walk away. This prevents sticking and ensures even cooking.
• Don’t rush the milk evaporation step. This is crucial for getting the right texture.
• Adjust the condensed milk to your liking. If you prefer a less sweet halwa, start with less and add more as needed.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil and the condensed milk with a plant-based condensed milk alternative. Almond milk can be used in place of full cream milk.
• Adjusting Sweetness: As mentioned, play around with the amount of condensed milk. You can also add a tablespoon of sugar if you like.
• Spice Level – Cardamom Intensity: My grandmother always added a pinch of nutmeg along with the cardamom. Feel free to experiment!
• Festival Adaptations – Diwali: For Diwali, I love adding a tiny pinch of saffron strands soaked in a tablespoon of warm milk for a beautiful color and aroma.
• Winter Special: My friend’s family adds a small piece of ginger while sautéing the carrots for an extra warming touch during the winter months.

Serving Suggestions

Gajar Ka Halwa is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped nuts.
• Serve with a side of warm milk.
• It’s also delicious with a scoop of vanilla ice cream!

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken up a bit when chilled, so you may need to add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• Is it necessary to use full-fat milk for the best texture? Yes, it really is! Full-fat milk creates a much creamier and richer halwa.
• Can I make Gajar Ka Halwa without condensed milk? Absolutely! You can use jaggery (gur) or sugar as a substitute, but you may need to adjust the quantity to achieve the desired sweetness.
• How do I prevent the halwa from sticking to the kadai? Stir frequently, especially during the milk evaporation stage. Using a heavy-bottomed kadai also helps.
• What is the best way to grate carrots for halwa? Long threads are ideal. A food processor with a grating attachment is quickest, but a box grater works perfectly well.
• Can I add other dry fruits like raisins or figs? Definitely! Feel free to add your favorite dry fruits along with the cashews and almonds. Raisins and chopped figs are a lovely addition.