Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Authentic Indian Gajar Ka Halwa with Nuts

Introduction

Oh, Carrot Halwa! Or Gajar ka Halwa as we lovingly call it back home. This isn’t just a dessert; it’s a warm hug in a bowl, a taste of celebration, and a dish that instantly transports me back to my grandmother’s kitchen. I remember the first time I tried to make it myself – it took a few attempts to get the texture just right, but the sweet, nutty aroma filling the house was worth every minute. Today, I’m sharing my tried-and-true recipe with you, so you can experience the magic too! It’s perfect for festive occasions, or honestly, just a cozy night in.

Why You’ll Love This Recipe

This Gajar ka Halwa recipe is all about capturing that authentic Indian flavor. It’s rich, subtly spiced, and incredibly satisfying. It’s a little bit of work, yes, but the result is a dessert that’s truly special. Plus, it’s naturally gluten-free and can easily be adapted to be vegan (more on that later!). You’ll love how the carrots caramelize, the milk slowly reduces, and the flavors meld together into something truly divine.

Ingredients

Here’s what you’ll need to create this delicious Carrot Halwa:

• 1 kg carrots (about 2.2 lbs)
• 3 tbsp ghee (about 45ml)
• 4 cups whole milk (960ml)
• ½ cup sweetened condensed milk (about 120ml)
• ½ tsp cardamom powder
• 2 tbsp chopped nuts (cashews, almonds, pistachios)
• 1 tbsp raisins (optional)

Ingredient Notes

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

Carrots: Choosing the Right Variety

Traditionally, Indian Gajar ka Halwa is made with red carrots – they have a natural sweetness and beautiful color. However, they can be harder to find outside of India. Don’t worry! Regular orange carrots work perfectly well. Just make sure they’re fresh and firm.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is essential for that authentic flavor. It adds a richness you just can’t get with other oils. If you’ve never made it yourself, you can find good quality ghee at most Indian grocery stores. (About 45ml)

Whole Milk: Full Fat vs. Low Fat Options

Full-fat milk is definitely recommended for the creamiest halwa. The fat content contributes to the rich texture. However, you can use low-fat milk, but be prepared for a slightly less decadent result.

Sweetened Condensed Milk: A Convenient Sweetener

Sweetened condensed milk adds sweetness and helps with the caramelization process. It’s a convenient shortcut! You can adjust the amount to your liking. (About 120ml)

Cardamom: The Queen of Indian Spices

Cardamom is a must-have in Indian desserts. It adds a beautiful aroma and flavor. Use freshly ground cardamom powder for the best results.

Nuts: Regional Preferences & Toasting for Flavor

Cashews, almonds, and pistachios are the most common nuts used in Gajar ka Halwa. Feel free to experiment with others! Toasting the nuts lightly before adding them enhances their flavor and adds a nice crunch.

Raisins: Optional Addition & Soaking Tips

Raisins add a lovely chewy texture. Soaking them in warm water for 10-15 minutes before adding them plumps them up and makes them even more delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Carrots: Wash, peel, and grate the carrots using a grater or food processor. This is the most time-consuming part, so put on some music!
2. Sauté the Carrots: Heat ghee in a heavy-bottomed pan over medium heat. Add the grated carrots and sauté for 10-12 minutes, until they soften and the moisture evaporates. This step is crucial for developing that lovely caramelized flavor.
3. Add the Milk: Pour in the whole milk and cook, stirring frequently, until the milk is fully absorbed and the mixture thickens. This will take a while – be patient! Keep stirring to prevent sticking.
4. Sweeten & Caramelize: Stir in the sweetened condensed milk and continue cooking for 5-7 minutes, allowing the mixture to caramelize slightly. You’ll notice the color deepening and the aroma becoming more intense.
5. Spice it Up: Add the cardamom powder, chopped nuts, and raisins (if using). Mix well and cook for another 2-3 minutes.
6. Serve & Enjoy: Garnish with additional nuts and serve warm or chilled. It’s delicious either way!

Expert Tips

Want to take your Gajar ka Halwa to the next level? Here are a few tips:

Achieving the Perfect Halwa Texture

The key is slow cooking and constant stirring. You want a thick, rich, and slightly sticky texture.

Preventing Sticking & Burning

Use a heavy-bottomed pan and stir frequently, especially as the milk starts to reduce. If you’re worried about sticking, you can add a splash more ghee.

Adjusting Sweetness Levels

Taste as you go and adjust the amount of sweetened condensed milk to your liking.

The Role of Slow Cooking

Slow cooking allows the carrots to release their natural sugars and caramelize beautifully. Don’t rush this process!

Variations

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

Vegan Carrot Halwa

Substitute the ghee with coconut oil and the sweetened condensed milk with cashew cream or coconut condensed milk.

Gluten-Free Carrot Halwa

This recipe is naturally gluten-free! Just double-check that your sweetened condensed milk is also gluten-free.

Spice Level Adjustment (Adding a Pinch of Ginger)

My friend, Priya, loves adding a tiny pinch of grated ginger for a little extra warmth. It’s a lovely addition!

Festival Adaptations (Diwali, Holi)

During Diwali, I often add a sprinkle of silver vark (edible silver leaf) for a festive touch. For Holi, a vibrant sprinkle of pistachios looks beautiful.

Serving Suggestions

Gajar ka Halwa is wonderful on its own, but here are a few serving ideas:

• Serve warm with a dollop of fresh cream or yogurt.
• Pair it with a scoop of vanilla ice cream.
• Garnish with a sprinkle of saffron strands.

Storage Instructions

Leftover Gajar ka 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

Let’s answer some common questions:

What type of carrots are best for Gajar Ka Halwa?

Red carrots are traditional, but orange carrots work just fine!

Can I make Carrot Halwa without sweetened condensed milk?

Yes, you can! Substitute it with sugar (about ¾ cup) and a splash of milk. You’ll need to cook it for a bit longer to achieve the same consistency.

How do I prevent the halwa from becoming rubbery?

Don’t overcook it! The key is to cook it until it’s thick and rich, but not dry.

Can I make this halwa ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat before serving.

What is the best way to store leftover Carrot Halwa?

In an airtight container in the refrigerator for up to 3-4 days.

Is ghee essential for this recipe? Can I substitute it?

While ghee provides the most authentic flavor, you can substitute it with unsalted butter or coconut oil. However, the taste will be slightly different.