Last Updated on 4 months by Neha Deshmukh

Carrot Halwa Recipe – Sooji & Besan Gajar Ka Halwa Recipe

Introduction

Oh, Gajar Ka Halwa! Is there anything more comforting? This vibrant, sweet, and utterly delicious dessert is a staple in Indian households, especially during winter when carrots are at their peak. I remember my grandmother making this every year for Diwali, and the aroma would fill the entire house. It’s a bit of a labor of love, but trust me, every single bite is worth it. Today, I’m sharing my go-to recipe – a slightly quicker version using sooji (rava) and besan, but still packed with all the traditional flavors.

Why You’ll Love This Recipe

This Carrot Halwa (Gajar Ka Halwa) recipe is special because it strikes the perfect balance between tradition and convenience. The addition of sooji and besan adds a lovely texture and nutty flavor, while keeping the cooking time manageable. It’s easy enough for beginners, yet delivers that authentic, heartwarming taste we all crave. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free – more on that later!

Ingredients

Here’s what you’ll need to make this delightful Gajar Ka Halwa:

• 1 cup fine sooji (rava) – about 150g
• 1 tablespoon gram flour (besan) – about 8g
• 1 tablespoon whole wheat flour – about 10g
• 6 tablespoons ghee – about 85g
• 2 cups carrots (peeled and grated) – about 250g
• 2 cups water – about 480ml
• ?? cup sugar – adjust to taste (see notes below) – about 150-200g
• 10 almonds (sliced)
• 10 pistachios (sliced)
• 2 tablespoons raisins – about 20g
• 1 teaspoon mixed fruit or vanilla essence – about 5ml

Ingredient Notes

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

Sooji (Rava) – Types and Toasting Tips

I prefer fine sooji for this recipe, as it gives a smoother texture. You can use medium sooji, but the halwa will be slightly coarser. Always toast the sooji before using it – this removes the raw smell and enhances the flavor.

Gram Flour (Besan) – Choosing the Right Kind

Use a good quality, fresh besan. It should smell fragrant and not musty. Besan adds a lovely nutty undertone to the halwa.

Whole Wheat Flour – Nutritional Benefits

A little whole wheat flour adds a subtle depth of flavor and a bit of extra nutrition. You can use all-purpose flour if you prefer, but I like the slight heartiness of whole wheat.

Ghee – Traditional vs. Modern Options

Ghee is essential for that authentic flavor. Traditionally, homemade ghee is best, but good quality store-bought ghee works perfectly well. Don’t skimp on the ghee – it’s what makes the halwa so rich and delicious!

Carrots – Regional Varieties & Sweetness Levels

Indian carrots are naturally sweeter and more vibrant in color. If you’re using regular carrots, you might need to adjust the sugar slightly. Red carrots are fantastic for color, but any variety will work.

Sugar – Adjusting Sweetness & Alternatives

The amount of sugar is really up to your preference. Start with ¾ cup and add more to taste. You can also use jaggery (gur) for a more traditional flavor, or even a sugar substitute if you’re watching your sugar intake.

Nuts – Enhancing Flavor & Texture

Almonds and pistachios are classic choices, but feel free to experiment with cashews or walnuts. Toasting the nuts lightly before adding them enhances their flavor.

Fruit Essence – Exploring Flavor Profiles

I usually use mixed fruit essence, but vanilla essence works beautifully too. A touch of rose water is also lovely for a more floral aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Flour: In a heavy-bottomed pan (I love using my cast iron!), melt half the ghee (3 tablespoons) over low-medium heat. Add the sooji, besan, and whole wheat flour. Roast, stirring constantly, until golden brown and fragrant – this takes about 5-7 minutes. Be patient and don’t let it burn! Set aside.
2. Cook the Carrots: In the same pan, melt the remaining ghee (3 tablespoons). Add the grated carrots and cook for about 5 minutes, stirring occasionally, until they start to soften.
3. Simmer in Water: Add the water to the carrots and bring to a boil. Reduce the heat to low, cover, and simmer for about 5 minutes, or until the carrots are tender.
4. Combine & Cook: Stir in the roasted flour mixture. Mix well to combine. Cover the pan and cook for another 2-3 minutes, stirring occasionally to prevent sticking.
5. Sweeten & Finish: Add the sugar and raisins. Mix well. Cover and cook for another 2 minutes, or until the sugar has dissolved and the halwa has thickened.
6. Flavor & Garnish: Turn off the heat. Stir in the fruit essence. Garnish with sliced almonds and pistachios. Serve warm!

Expert Tips

Here are a few tricks I’ve learned over the years:

Roasting the Flour Mixture for Optimal Flavor

Don’t rush this step! Roasting the flour properly is key to a flavorful halwa. The mixture should be golden brown and smell nutty.

Achieving the Perfect Carrot Texture

You want the carrots to be tender but still have a little bit of bite. Overcooked carrots will result in a mushy halwa.

Controlling the Sweetness Level

Taste as you go! Add sugar gradually and adjust to your liking. Remember, the sweetness will intensify as the halwa cools.

Preventing Sticking & Burning

Use a heavy-bottomed pan and stir frequently, especially when the halwa starts to thicken. If it starts to stick, add a splash of milk or water.

Using the Right Pan for Halwa

A heavy-bottomed pan is crucial for even cooking and preventing sticking. Cast iron or a thick stainless steel pan works best.

Variations

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

Vegan Carrot Halwa

Substitute the ghee with coconut oil or vegan butter.

Gluten-Free Carrot Halwa

Ensure your sooji is certified gluten-free.

Spice Level – Adding Cardamom or Ginger

A pinch of cardamom powder or grated ginger adds a lovely warmth and complexity. My friend, Priya, always adds a tiny bit of nutmeg – it’s delicious!

Festival Adaptations – Diwali, Holi, Winter Celebrations

This halwa is perfect for any celebration! For Diwali, I like to add a sprinkle of edible silver leaf (varak) for a festive touch.

Sugar-Free Carrot Halwa

Use a sugar substitute like stevia or erythritol. Adjust the quantity according to the package instructions.

Serving Suggestions

Gajar Ka Halwa is best served warm. A dollop of fresh cream or a sprinkle of chopped nuts makes it even more decadent. It’s also lovely with a scoop of vanilla ice cream!

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 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?

Indian carrots are ideal, but any sweet and vibrant carrots will work.

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.

How do I adjust the sweetness in this recipe?

Start with ¾ cup of sugar and add more to taste.

What is the role of ghee in Gajar Ka Halwa?

Ghee adds richness, flavor, and a beautiful texture. It’s essential for that authentic taste.

Can I use a different type of flour instead of whole wheat flour?

You can use all-purpose flour, but whole wheat flour adds a nice nutty flavor and extra nutrition.