Carrot Halwa Recipe – Authentic Indian Gajar Ka Halwa with Cashews

Last Updated on 4 months by Neha Deshmukh

Carrot Halwa Recipe – Authentic Indian Gajar Ka Halwa with Cashews

Hey everyone! If you’re craving a taste of India, you have to try this Gajar Ka Halwa. It’s a classic for a reason – warm, comforting, and bursting with flavour. I remember the first time I made this, it was for Diwali, and the whole house smelled incredible! It’s surprisingly easy to make, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Carrot Halwa (or Gajar Halwa, as it’s also known!) is more than just a dessert; it’s a hug in a bowl. It’s rich, subtly sweet, and has the most wonderful texture. Plus, it’s perfect for celebrations, cozy nights in, or just when you need a little something special. It’s a guaranteed crowd-pleaser, and honestly, it’s one of those recipes that just makes people happy.

Ingredients

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

• 2 small carrots (about 200g), nos
• 2.5 cups (600ml) full-fat milk
• 4 tbsp (60g) sugar (adjust to your sweetness preference!)
• 2 tbsp (30ml) condensed milk
• 0.5 tsp (2.5ml) cardamom powder
• 7 cashew nuts
• 1 tbsp (15ml) ghee

Ingredient Notes

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

• Full-fat milk is key. It really gives the halwa that lovely, rich texture. You can use other types of milk, but it won’t be quite as decadent.
• Ghee is traditional and adds a beautiful flavour. Don’t skimp on it! If you don’t have ghee, you can use butter, but ghee really elevates the taste.
• Cardamom is a must! It adds such a warm, aromatic note. Freshly ground cardamom is best, if you can manage it. It makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate your carrots finely. A food processor makes this super quick, but a box grater works just fine too.
2. Heat the ghee in a pan over medium heat. Roast the cashew nuts until they’re golden brown and fragrant – keep a close eye on them, they burn easily! Set them aside.
3. In the same pan, sauté the grated carrots until the raw smell disappears. This usually takes about 5-7 minutes.
4. While the carrots are sautéing, boil the milk in a separate kadai (a deep, heavy-bottomed pan is ideal, but any saucepan will do).
5. Now, grind the sautéed carrots with 1/2 cup (120ml) of the boiled milk and 2 raw cashews to a smooth paste. A blender or food processor works great for this.
6. Add the carrot paste to the boiling milk. Simmer for 2-3 minutes, stirring constantly to prevent sticking.
7. Stir in the sugar and condensed milk. Cook until the sugar is completely dissolved. Keep stirring!
8. Finally, mix in the cardamom powder and the roasted cashews. If the halwa is too thick, add a little extra milk to reach your desired consistency.

Expert Tips

• Don’t rush the sautéing step. Getting rid of that raw carrot smell is important for the flavour.
• Stir, stir, stir! Seriously, constant stirring is your friend when making halwa. It prevents sticking and ensures everything cooks evenly.
• Adjust the sweetness to your liking. I like mine moderately sweet, but feel free to add more or less sugar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond or oat milk work well) and a vegan ghee alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: It’s traditionally mild, but you can add a pinch of nutmeg for a little extra warmth. My aunt always adds a tiny bit!
• Festival Adaptations: This is perfect for Diwali, Holi, weddings… honestly, any celebration! It’s a classic for a reason.

Serving Suggestions

Serve warm or chilled. A sprinkle of chopped nuts on top adds a nice touch. It’s lovely on its own, or with a scoop of vanilla ice cream.

Storage Instructions

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

FAQs

1. What type of carrots are best for Gajar Ka Halwa?

Red carrots are traditionally used, as they have a lovely sweetness and colour. But honestly, any type of carrot will work!

2. Can I make this halwa ahead of time?

Yes, you can! It actually tastes even better the next day. Just store it in the fridge and reheat when you’re ready to serve.

3. How do I prevent the halwa from sticking to the bottom of the kadai?

Constant stirring is key! Also, using a heavy-bottomed pan helps distribute the heat evenly.

4. Can I use a different type of nut instead of cashews?

Absolutely! Almonds or pistachios would also be delicious.

5. What is the best way to adjust the sweetness of the halwa?

Add sugar gradually, tasting as you go. Remember, you can always add more, but you can’t take it away!