Last Updated on 4 months by Neha Deshmukh

Carrot Halwa Recipe – Ghee & Pistachio Indian Sweet Treat

Introduction

Oh, halwa! Just the word conjures up warm memories, doesn’t it? This Carrot Halwa (Gajar ka Halwa, as we call it at home) is a classic Indian dessert, and honestly, it’s one I make all the time, especially when the carrots are at their peak sweetness in winter. It’s rich, comforting, and the perfect little treat to share with family and friends. I first made this for Diwali when I was still learning to cook, and it was a bit of a disaster – but we all laughed and enjoyed it anyway! Now, it’s a family favorite, and I’m so excited to share my perfected recipe with you.

Why You’ll Love This Recipe

This isn’t just any carrot halwa recipe. It’s a beautiful balance of traditional flavors with a touch of richness from the ghee and a delightful crunch from the pistachios. It’s surprisingly easy to make, even if you’re new to Indian desserts. Plus, the aroma that fills your kitchen while it’s cooking is simply divine! It’s perfect for festive occasions, a cozy night in, or just when you need a little something sweet.

Ingredients

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

• 550 grams carrots, grated (about 4-5 medium carrots)
• 2 tablespoons ghee (about 30ml)
• 1 cup milk powder (about 100g)
• 0.33 cup sugar (about 65g – adjust to your sweetness preference!)
• 0.5 teaspoon cardamom powder
• 20 pistachios, for garnish

Ingredient Notes

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

Ghee: Types and Quality for Authentic Flavor

Ghee is essential for that authentic halwa flavor. You can use homemade ghee (if you’re feeling ambitious!) or a good quality store-bought ghee. Look for ghee that’s a rich golden color and has a nutty aroma. Cow ghee is traditionally preferred, but any good quality ghee will work beautifully.

Carrots: Choosing the Best Variety for Halwa

Indian carrots are traditionally used – they’re a vibrant red color and incredibly sweet. However, any sweet variety of carrot will work well. I often use regular orange carrots, and they turn out fantastic! Just make sure they’re fresh and firm.

Milk Powder: Full Fat vs. Low Fat – What to Use

Full-fat milk powder gives the richest, creamiest texture. That’s what I always use! You can use low-fat milk powder, but the halwa won’t be quite as decadent.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The flavor is so much more fragrant. If you’re using store-bought cardamom powder, make sure it’s relatively fresh. You can lightly toast the pods before grinding to enhance the aroma.

Pistachios: Regional Variations & Garnishing Techniques

Pistachios are the classic garnish, but you’ll find regional variations. Some people use almonds or cashews. I like to roughly chop the pistachios for a nice texture, but you can also leave them whole.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and grate your carrots finely. This is the most time-consuming part, but trust me, it’s worth it! A food processor with a grating attachment can be a lifesaver here.
2. Next, grease a tray (about 8×8 inches) with ghee and set it aside. This prevents the halwa from sticking.
3. Now, melt the ghee in a heavy-bottomed pan over medium heat. Add the grated carrots and sauté for 10-12 minutes, stirring frequently. You want the carrots to soften and release their natural sweetness.
4. Stir in the milk powder and continue to cook for another minute, mixing well to combine.
5. Add the sugar and cardamom powder. Cook for 7-9 minutes, stirring constantly, until the mixture thickens and starts to come together.
6. Here’s the consistency test: take a small portion and roll it into a ball. If it holds its shape, it’s ready! If it’s too wet, cook for a few more minutes.
7. Transfer the mixture to the greased tray, flatten it out evenly, and press the pistachios on top.
8. Let it cool at room temperature for a couple of hours, or refrigerate until completely set. Then, cut into squares and serve!

Expert Tips

A few little secrets to halwa success!

Achieving the Perfect Halwa Texture

The key is patience! Cooking the carrots slowly allows them to release their moisture and develop a lovely, soft texture. Don’t rush this step.

Preventing the Halwa from Sticking

Greasing the tray really well is crucial. You can also line the tray with parchment paper for extra insurance.

Adjusting Sweetness Levels

I like my halwa moderately sweet, but feel free to adjust the sugar to your liking. Start with a little less and add more as needed.

Using Ghee Effectively for Flavor

Don’t skimp on the ghee! It adds a richness and depth of flavor that’s simply irreplaceable.

Variations

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

Vegan Carrot Halwa Adaptation

Substitute the ghee with coconut oil and the milk powder with plant-based milk powder. It won’t be exactly the same, but it’s a delicious vegan alternative!

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your milk powder is certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Adding a Hint of Ginger or Nutmeg)

My friend, Priya, loves adding a tiny pinch of grated ginger or nutmeg for a warming spice. It’s a lovely addition, especially in the winter.

Festival Adaptations (Holi, Diwali)

I often add a few strands of saffron to the halwa during Diwali for a festive touch. It adds a beautiful color and aroma.

Serving Suggestions

Carrot halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of yogurt. A sprinkle of chopped nuts always adds a nice touch.

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to 3-4 days. It might firm up a bit, but it will still be delicious!

FAQs

Let’s answer some common questions!

What type of carrots are best for making halwa?

Indian red carrots are traditional, but any sweet variety will work. Orange carrots are perfectly fine too!

Can I make carrot halwa without milk powder?

Yes, you can! You can substitute it with khoya (mawa) or evaporated milk, but the texture will be slightly different.

How do I know when the halwa is cooked to the right consistency?

The mixture should thicken and start to come together. The best test is to roll a small portion into a ball – it should hold its shape.

Can I add other nuts besides pistachios?

Absolutely! Almonds, cashews, or a mix of nuts all work beautifully.

How long does carrot halwa stay fresh?

Stored in an airtight container in the refrigerator, it will stay fresh for 3-4 days.