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

Last Updated on 4 months by Neha Deshmukh

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

Hey everyone! If there’s one dessert that screams ‘Indian winter’ to me, it’s Gajar ka Halwa. The aroma of carrots cooking in ghee, the sweetness of the sugar, and the crunch of nuts… honestly, it’s pure comfort in a bowl. I remember my grandmother making this every year, and the whole house would smell incredible. Today, I’m sharing my version – a little bit of her magic, a little bit of my own tweaks, and a whole lot of love!

Why You’ll Love This Recipe

This isn’t just any Gajar ka Halwa recipe. It’s a classic, authentic take on this beloved Indian dessert. It’s rich, flavorful, and surprisingly easy to make. Plus, it’s perfect for festive occasions or just a cozy night in. You’ll love how the carrots melt in your mouth, complemented by the nutty goodness and a hint of saffron. Trust me, one bite and you’ll be hooked!

Ingredients

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

• 2 fresh carrots
• 1 litre full fat milk
• 2 tablespoons ghee
• 5 cashewnuts
• 5 almonds
• 3 cardamoms
• 1 cup sugar or milkmaid
• Few saffron strands
• 5-6 sliced almonds and cashewnuts sauteed in ghee

Ingredient Notes

Let’s talk ingredients for a sec – a few little things make a big difference!

• Full Fat Milk: Seriously, don’t skimp here. Full-fat milk is key to getting that creamy, rich texture we all crave in a good halwa.
• Ghee: Good quality ghee is essential. It adds a unique flavour that you just can’t replicate with oil. I prefer homemade, but a good brand works too.
• Saffron & Cardamom: These aren’t just flavourings, they’re magic! Saffron adds a beautiful colour and subtle aroma, while cardamom brings a warm, fragrant spice. Don’t be shy with them!
• Carrots: Red carrots are traditionally used for their sweetness and colour, but orange carrots work perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and grate your carrots. I like to use a box grater, but a food processor works too.
2. Heat the ghee in a heavy-bottomed pan. Add the grated carrots and sauté them on low flame for about 10 minutes. This helps to soften them and release their natural sweetness. Set aside.
3. In another pan, roast the cashews and almonds in ghee until golden brown. Grind them with the cardamoms into a fine powder. This is your nut-spice powder – it’s going to add so much flavour!
4. Now, boil the milk in a non-stick pan. Add the sautéed carrots and cook for 10-15 minutes, stirring occasionally. The milk will start to thicken.
5. Add the ground nut-spice powder to the milk mixture. Stir well and cook for another 5-10 minutes. Keep stirring to prevent sticking!
6. Finally, add the sugar or milkmaid and cook for 5 more minutes, until everything is well combined and the halwa reaches your desired consistency.
7. Garnish with a few saffron strands and the sautéed nuts.

Expert Tips

• Patience is key! Cooking halwa takes time and a little bit of stirring. Don’t rush the process.
• Use a heavy-bottomed pan: This will prevent the halwa from sticking and burning.
• Stir, stir, stir! Seriously, constant stirring is your friend.
• Adjust sweetness to your liking: Feel free to add more or less sugar/milkmaid depending on how sweet you like your halwa.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) and a vegan ghee alternative. It works beautifully!
• Gluten-Free: Good news – this recipe is naturally gluten-free!
• Spice Level: If you really love cardamom, feel free to add a little extra. My friend, Priya, adds a pinch of nutmeg too – it’s delicious!
• Festival Adaptations: This halwa is a staple at Diwali, Holi, and weddings. For Diwali, I sometimes add a tiny bit of silver leaf (vark) for extra festivity.

Serving Suggestions

Gajar ka Halwa is amazing on its own, but it’s even better with a dollop of cream or a sprinkle of chopped pistachios. Serve it warm or chilled – both ways are delicious! It pairs perfectly with a cup of masala chai.

Storage Instructions

Leftover halwa? Lucky you! Store it in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours meld together.

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 this halwa ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge.
• How do I prevent the halwa from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir constantly.
• What is the best way to store leftover Gajar ka Halwa? In an airtight container in the refrigerator for up to 3-4 days.
• Can I use jaggery instead of sugar/milkmaid? Yes, you can! Jaggery will give it a more rustic flavour. Use about ¾ cup of jaggery for every 1 cup of sugar.

Enjoy making this classic Indian dessert! 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!