Carrot Halwa Recipe – Traditional Indian Gajar Ka Halwa with Almonds & Cardamom

Last Updated on 2 months by Neha Deshmukh

Carrot Halwa Recipe – Traditional Indian Gajar Ka Halwa with Almonds & Cardamom

Okay, let’s be real. Is there anything more comforting than a warm bowl of Gajar Ka Halwa? This carrot halwa recipe is a hug in a bowl, and it’s a dessert my family always requests, especially during the festive season. I remember the first time I tried making it myself – it felt a little daunting, but honestly, it’s so much easier than you think! And the aroma that fills your kitchen? Divine. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just a carrot halwa recipe; it’s the carrot halwa recipe you’ll turn to again and again. It’s quick thanks to the microwave, incredibly flavorful with cardamom and almonds, and perfectly sweet. Plus, it’s a beautiful dessert to share with loved ones. It’s a classic for a reason, and this version keeps all the tradition while making it super accessible.

Ingredients

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

• 3 long pinkish winter carrots
• 1.5 cups low-fat milk (about 360ml)
• 1 cup sugar (about 200g)
• 0.5 tbsp cardamom powder (about 2.5g)
• 3 tbsp ghee (about 45ml)
• 2-3 tbsp silvered almonds (about 15-20g)
• Silver foil (Chandi Ka Varq) – optional, for garnish

Ingredient Notes

Let’s talk ingredients, because choosing the right ones makes all the difference!

Carrots: Selecting the Right Variety
You want those beautiful, vibrant, reddish-purple winter carrots. They’re sweeter and have a lovely texture for halwa. If you can’t find them, regular orange carrots work just fine, but you might need to add a little extra sugar.

Milk: Full Fat vs. Low Fat Options
I usually use low-fat milk to keep things a little lighter, but full-fat milk will give you a richer, creamier halwa. It’s really a matter of preference!

Ghee: The Importance of Clarified Butter
Ghee is essential for that authentic flavor. It adds a nutty richness you just can’t get with oil. If you’ve never made ghee before, it’s surprisingly easy – just melt butter and simmer until the milk solids separate.

Cardamom: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best! The aroma is incredible. But if you’re short on time, good quality store-bought cardamom powder works perfectly well.

Silver Foil (Chandi Ka Varq): Traditional Use & Alternatives
Chandi Ka Varq is edible silver leaf, traditionally used for festive desserts. It’s purely for decoration and adds a touch of elegance. If you can’t find it, or prefer to skip it, that’s totally fine! The halwa will taste just as delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate those carrots. A box grater works great, or you can use a food processor for a finer result.
2. Now, combine the grated carrots and milk in a microwave-safe bowl. Give it a good mix to make sure everything is combined.
3. Microwave on high for 10 minutes. Give it a stir, then another 10 minutes. Keep an eye on it – you might need to add extra 2-minute intervals if it’s not thickening up. We want it nice and soft!
4. Stir in the sugar and microwave for 5 minutes. Then, add the cardamom powder and microwave for just 1 minute. The kitchen should be smelling amazing right about now!
5. While the carrot mixture is microwaving, let’s work on the garnish. In a separate bowl, microwave the ghee and almonds for 1 minute, until the almonds are golden brown.
6. Pour the ghee-almond mixture into the halwa and mix well.
7. Finally, garnish with a little silver foil (if using) and serve warm.

Expert Tips

• Don’t walk away while the halwa is microwaving! It can bubble over.
• Stirring is key. It prevents sticking and ensures even cooking.
• If your halwa is too dry, add a splash more milk. Too wet? Microwave for another minute or two.

Variations

This recipe is a great base for experimentation!

Vegan Carrot Halwa
My friend Priya is vegan, and she makes an amazing version using plant-based milk (almond or oat work well) and coconut oil instead of ghee.

Gluten-Free Carrot Halwa
This recipe is naturally gluten-free! Just double-check your cardamom powder to ensure it hasn’t been processed in a facility that also handles gluten.

Adjusting the Sweetness Level
I like my halwa on the sweeter side, but you can easily reduce the sugar to ¾ cup if you prefer.

Festival Adaptations (Diwali, Holi)
During Diwali, I love adding a pinch of saffron to the halwa for a beautiful color and aroma. For Holi, a sprinkle of chopped pistachios adds a festive touch.

Serving Suggestions

Gajar Ka Halwa is wonderful on its own, but it’s even better with a dollop of cream or a scoop of vanilla ice cream. My grandmother always served it with a sprinkle of chopped nuts. It’s perfect for a cozy night in or a special occasion.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of carrots are best for Gajar Ka Halwa?
Definitely those long, reddish-purple winter carrots! They have the best flavor and texture.

Can I make this halwa without a microwave?
Absolutely! You can make it on the stovetop. It will take longer (about 45-60 minutes), and you’ll need to stir frequently to prevent sticking.

How do I know when the halwa is cooked to the right consistency?
The halwa should be thick and creamy, and the carrots should be tender. It should hold its shape when you spoon it.

What is Chandi Ka Varq and is it essential?
It’s edible silver leaf, used for decoration. It’s not essential, but it adds a beautiful touch for special occasions.

Can I add other nuts or dried fruits to this halwa?
Yes, absolutely! Cashews, pistachios, raisins, and dates all make delicious additions.