Carrot Halwa Recipe – Authentic Indian Gajar Ka Halwa with Khoya

Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Authentic Indian Gajar Ka Halwa with Khoya

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 – sweet, fragrant, and utterly delicious. It’s a classic Indian dessert, especially popular during winter when carrots are at their sweetest. I remember my grandmother making this every year for Diwali, and the aroma would fill the entire house! I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just any carrot halwa recipe. It’s the real deal – made with khoya for that authentic richness and a generous touch of cardamom. It’s surprisingly easy to make, even if you’re new to Indian desserts. Plus, it’s a guaranteed crowd-pleaser. Seriously, who can resist a vibrant, sweet, and subtly spiced carrot dessert?

Ingredients

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

• 3 cups shredded carrot (about 250g)
• 1 cup sugar (200g)
• 1 tin condensed milk (approx. 400g)
• 1 cup khoya (200g)
• 1 1/3 cup milk (300ml)
• 5-6 cardamom pods
• 10-12 cashew nuts
• 3-4 tsp ghee (about 15-20ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Khoya: This is the star! Khoya, also known as mawa, is essentially milk solids. It gives the halwa its signature creamy texture and rich flavor. If you can’t find khoya, you can substitute it with ricotta cheese (drained well) or paneer, though the flavor won’t be exactly the same.
• Ghee: Oh, ghee! Clarified butter is a staple in Indian cooking. It adds a beautiful nutty aroma and flavor. If you don’t have ghee, unsalted butter can be used, but ghee really elevates the taste.
• Cardamom: Don’t skimp on the cardamom! It’s what gives Indian desserts that warm, fragrant spice. I always use green cardamom pods and lightly crush them before adding them to release their flavor.
• Regional Variations: Carrot halwa isn’t one-size-fits-all. Some families add nuts like almonds and pistachios. Others prefer using full-fat milk for extra richness. You’ll even find versions made with coconut milk for a unique twist!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tsp of ghee in a heavy-bottomed pan. Add the cashew nuts and roast them until they turn golden brown. Set them aside for garnish later.
2. Now, add the shredded carrots to the same pan. Fry them on medium heat for about 5-7 minutes, until most of the moisture evaporates. This step is important – it concentrates the carrot flavor.
3. Pour in the milk and let it simmer for 3-4 minutes, allowing the carrots to absorb the milk. Stir occasionally to prevent sticking.
4. Time for the good stuff! Add the khoya, condensed milk, and sugar to the pan. Stir continuously until everything is well combined and there are no lumps.
5. Add the remaining ghee and the crushed cardamom pods. Continue to cook for 7-8 minutes, stirring constantly, until the mixture thickens and the ghee starts to separate from the sides. This is how you know it’s almost ready!
6. Finally, remove from heat, let it cool slightly, and garnish with the roasted cashew nuts. Serve warm or chilled – it’s delicious either way!

Expert Tips

Want to make this halwa perfect? Here are a few secrets:

• Consistency is Key: The halwa should be thick and creamy, but not dry. If it’s too thick, add a splash of milk. If it’s too thin, cook for a few more minutes.
• Preventing Sticking: Use a heavy-bottomed pan and stir frequently, especially towards the end of cooking. A little patience goes a long way!
• Best Carrots: Look for sweet, vibrant orange carrots. Indian carrots (the red ones!) are traditionally used, but regular orange carrots work beautifully too.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the ghee with coconut oil and the khoya and condensed milk with cashew cream. It won’t be exactly the same, but it’s a delicious vegan alternative. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your condensed milk doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: Feeling adventurous? Add a tiny pinch of grated ginger or nutmeg for a warming spice kick.
• Festival Adaptations: This halwa is perfect for any celebration! It’s a Diwali staple in my family, but it’s also wonderful for Holi, weddings, or just a cozy weekend treat.

Serving Suggestions

Gajar ka Halwa is wonderful on its own, but here are a few ideas to take it to the next level:

• Serve warm with a dollop of fresh cream or yogurt.
• Garnish with chopped pistachios or almonds.
• Pair it with a cup of masala chai for the ultimate comfort experience.

Storage Instructions

Leftovers? Lucky you!

• Store the halwa in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What type of carrots are best for gajar ka halwa? Traditionally, Indian red carrots are used, but regular orange carrots work perfectly well. Just make sure they’re sweet and fresh!
• Can I make carrot halwa without khoya? Yes, you can! Ricotta cheese (drained well) or paneer are good substitutes, but the texture and flavor will be slightly different.
• How do I know when the halwa is cooked to the right consistency? The halwa should be thick and creamy, and the ghee should start to separate from the sides of the pan.
• Can I store carrot halwa at room temperature? It’s best to store it in the refrigerator to maintain its freshness.
• What is the best way to garnish gajar ka halwa? Roasted cashew nuts are classic, but you can also use chopped pistachios, almonds, or a sprinkle of saffron.

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