Carrot Halwa Recipe – Easy Indian Gajar Ka Halwa with Condensed Milk

Last Updated on 3 months by Neha Deshmukh

Carrot Halwa Recipe – Easy Indian Gajar Ka Halwa with Condensed Milk

Hey everyone! If you’re anything like me, the smell of gajar ka halwa instantly transports you back to cozy winter evenings and festive celebrations. This Carrot Halwa recipe is a family favorite – it’s unbelievably easy, thanks to a little help from the pressure cooker, and always a crowd-pleaser. I first made this when I was trying to impress my in-laws, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your grandma’s complicated halwa recipe (though, with all due respect to grandmas!). It’s streamlined for the modern kitchen without sacrificing any of that classic, comforting flavor. Using condensed milk makes it wonderfully rich and sweet, and the pressure cooker cuts down on the usual hours of stirring. Seriously, who has time for that? You’ll have a delicious, vibrant halwa on the table in under 30 minutes.

Ingredients

Here’s what you’ll need to make this magic happen:

• 4 cups grated carrots (packed) – about 3 medium-large carrots
• 2 cups milk – full fat or low fat, your preference! (approximately 475ml)
• 1.5 cups water – (approximately 350ml)
• 1/3 cup sweetened condensed milk – (approximately 75g)
• 1 tbsp ghee – clarified butter (approximately 15ml)
• 12 cashew nuts
• 10 raisins
• 3 pods cardamom (powdered) – about ½ teaspoon of ground cardamom

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Carrots: Choosing the Right Variety

Red carrots are traditionally used for Gajar Ka Halwa because of their sweetness and color, but honestly, any variety works! Just make sure they’re fresh and firm. I’ve used orange carrots just as often, and it turns out beautifully.

Ghee: The Importance of Clarified Butter

Ghee adds a unique nutty flavor that you just can’t replicate with regular oil. It’s a staple in Indian cooking for a reason! If you don’t have ghee, you can use unsalted butter, but ghee really elevates the flavor.

Condensed Milk: For Richness and Sweetness

Condensed milk is the secret weapon here. It adds sweetness and creates a lovely, creamy texture. You can adjust the amount to your liking – more if you have a sweet tooth, less if you prefer a milder sweetness.

Cardamom: Aromatic Spice Profile

Cardamom is essential for that authentic Indian flavor. Freshly powdered cardamom pods are best, but pre-ground cardamom works in a pinch. Don’t skip this – it really makes the halwa sing!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, combine the grated carrots, milk, and water in your pressure cooker. Give it a good stir to make sure everything is mixed well.
2. Secure the lid on the pressure cooker and cook on medium heat for 2 whistles (about 7-8 minutes). Once it’s done, let the pressure release naturally. This is important – don’t force it!
3. While the pressure is releasing, heat the ghee in a separate pan. Add the cashew nuts and raisins and fry them until they turn golden brown. Keep a close eye on them – they burn easily! Set these aside.
4. Once the pressure has released, carefully open the pressure cooker. You’ll see the carrot-milk mixture has softened and reduced. Simmer it on low heat for 10-15 minutes, stirring occasionally, until it thickens and becomes slightly grainy.
5. Now, stir in the condensed milk and cook for another 2-3 minutes. Taste and adjust the sweetness if needed. This is where you can really personalize it!
6. Finally, mix in the fried cashew nuts, raisins, and powdered cardamom. Give it one last good stir, and that’s it! Serve warm or chilled.

Expert Tips

• Don’t overcook the carrots in the pressure cooker. You want them soft, but not mushy.
• Stir frequently during the simmering stage to prevent sticking.
• A little bit of saffron strands soaked in warm milk adds a beautiful color and aroma (optional, but highly recommended!).

Variations

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

Vegan Carrot Halwa

Swap the ghee for coconut oil and use plant-based condensed milk. It’s surprisingly delicious! My friend, Priya, swears by this version.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the label on your condensed milk to be sure.

Spice Level Adjustment

Add a pinch of nutmeg or a tiny bit of ginger powder for a warmer, spicier flavor.

Festival Adaptations (Diwali, Holi)

For Diwali, I like to garnish with a few silver varak (edible silver leaf) for a festive touch. During Holi, a sprinkle of chopped pistachios adds a vibrant green color.

Serving Suggestions

Carrot Halwa is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of fresh cream. It’s also lovely served with a sprinkle of chopped nuts.

Storage Instructions

Leftover Carrot Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken up a bit, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions!

Can I make Carrot Halwa without a pressure cooker?
Yes, absolutely! You’ll need to simmer the carrots in milk and water on the stovetop for a much longer time – about 45-60 minutes, or until they are soft and the mixture has thickened.

What type of carrots are best for Gajar Ka Halwa?
Red carrots are traditional, but orange carrots work perfectly well too. The key is to choose fresh, firm carrots.

How can I adjust the sweetness of the halwa?
Start with 1/3 cup of condensed milk and add more to taste. You can also add a tablespoon of sugar if needed.

Can I add other nuts or dry fruits to this recipe?
Definitely! Almonds, pistachios, and dried dates are all great additions.

How long does Carrot Halwa stay fresh in the refrigerator?
Up to 3-4 days in an airtight container.

Enjoy making this delicious Carrot 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!