If there is one dessert that captures the heart and soul of Indian tradition while also tantalizing your taste buds with its rich, creamy texture and natural sweetness, it has to be Carrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe. This beloved treat combines freshly grated carrots with luscious ghee, fragrant cardamom, and a touch of sweetness from cane sugar and khoya, resulting in a warm, comforting dish perfect for every occasion. It’s a dish that feels like a hug on a plate, celebrating the humble carrot in a way that’s both luxurious and utterly irresistible.
Ingredients You’ll Need
Getting this Carrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe just right is all about quality, simple ingredients that come together to create something truly special. Each one plays a vital role, from enhancing texture and flavor to adding that signature glossy finish and comforting aroma.
- Organic carrots (1.5 lb): Fresh and vibrant, these provide the sweet base and beautiful orange color.
- Ghee (1/4 cup, divided): Adds richness and a nutty aroma that is absolutely essential for that authentic flavor.
- Green cardamom pods (6, cracked): Infuse a subtle, warm spice that elevates the dish without overpowering it.
- Whole milk (2 cups): Creates a creamy consistency and helps tenderize the carrots during cooking.
- Heavy whipping cream (3/4 cup): Boosts creaminess and smoothness for a luscious mouthfeel.
- Raw cane sugar (1/4 cup + 3 tbsp, adjust to taste): Provides natural sweetness, balancing the earthiness of the carrots.
- Dry milk powder (2 tbsp): Prevents clumping and adds to the creamy texture.
- Shredded/crumbled khoya (3/4 cup, optional): Intensifies richness and adds that velvety finish beloved in traditional recipes.
- Blanched slivered almonds (1-2 tsp): For garnish, lending a delightful crunch and nutty flavor contrast.
- Slivered/chopped pistachios (1 tsp): Adds pops of color and a gentle, buttery bite as a garnish.
How to Make Carrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe
Step 1: Preparing the Carrots
Start by peeling and shredding the carrots with a food processor’s shredding attachment or a fine grater if you’re going old-school. Using the medium-sized shredder attachment will help retain a bit of texture, which is lovely for this dish. This simple prep sets the stage for those sweet, tender yet slightly textured carrot strands we all crave.
Step 2: Sautéing with Cardamom
In a large nonstick pan or Dutch oven, heat three tablespoons of ghee over medium-high heat. Toss in the cracked green cardamom pods and let them sizzle for about 15 seconds until they bloom with fragrance. Add the shredded carrots, stirring occasionally for 10 minutes. You’ll notice the color deepening and the carrots softening—the aroma filling your kitchen is just the start of the magic.
Step 3: Adding Milk and Cream
Pour in the whole milk and heavy cream, then cover the pot to bring everything to a rolling boil. This cozy cooking step softens the carrots beautifully while allowing all those flavors to marry. It’s like a gentle simmer bath for your future dessert.
Step 4: Simmering and Thickening
Turn the heat down to medium and simmer uncovered, stirring occasionally for 30 minutes. By now, the carrots will be tender but still hold a little texture, and you’ll see the mixture thicken and the ghee start separating gradually. Towards the end, reduce to low-medium heat and cook another 10-15 minutes to develop a deeper consistency without burning.
Step 5: Sweetening and Final Cooking
Crank the heat up to medium-high and stir in the sugar. Keep stirring almost constantly for 7 minutes as the sugar melts and infuses into the halwa, making it gloriously sweet and glossy. Taste along the way and add a little more sugar if you prefer it sweeter. If you’re adding khoya, this extra sweetness balances beautifully.
Step 6: The Bhunai Finale
Sprinkle the dry milk powder over the halwa’s surface to avoid clumping. Add the remaining tablespoon of ghee and the optional khoya, continuing to sauté for 5-10 minutes. This step, called bhunai, is crucial—it brings out a radiant deep orange color and that deep caramelized flavor everyone loves. Just be sure to stir frequently to prevent any scorching. When you see the ghee beginning to separate nicely, the halwa is ready.
Step 7: Garnishing and Resting
Turn off the heat and garnish with blanched almonds, pistachios, and a little more khoya if you like. Cover the pan and let it rest, allowing the flavors to settle and the halwa to remain warm until serving.
How to Serve Carrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe
Garnishes
The hallmark of a well-presented carrot halwa is the thoughtful garnishes. Slivered almonds and pistachios not only add beautiful pops of contrasting color but also a delightful crunch against the silky smooth halwa. If using khoya, a sprinkling on top adds a luscious creamy texture that feels indulgent yet traditional.
Side Dishes
This dessert shines on its own but can also be paired with light, aromatic sides like cardamom-infused tea or a scoop of creamy vanilla ice cream. These combinations balance the warm, rich halwa with refreshing or cool accents, making the experience even more memorable.
Creative Ways to Present
For special occasions, serve the Carrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe in quaint ramekins or beautiful clay bowls. You can also layer it with nuts and dried rose petals for a festive touch. Even warmed phyllo cups filled with halwa create an elegant finger food experience that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover carrot halwa keeps beautifully in an airtight container in the refrigerator for up to 4-5 days. The flavors meld even more, so in many ways, it tastes better the next day. Just be sure to bring it back to room temperature or warm it gently before serving.
Freezing
You can freeze carrot halwa for up to 2 months by placing it in a freezer-safe container. Let it cool completely before freezing. When you’re ready to enjoy it, thaw overnight in the fridge and then warm on the stove over low heat, stirring occasionally for a perfect texture.
Reheating
Reheat the halwa gently on the stovetop over low heat or in the microwave in short bursts, stirring frequently. If the halwa feels thick after cooling, add a splash of milk to loosen it up so it’s creamy and smooth again.
FAQs
Can I use regular sugar instead of raw cane sugar?
Absolutely! Regular granulated sugar works just fine, though raw cane sugar gives a more subtle, molasses-like depth that complements the carrots excellently. Adjust sugar amounts to suit your taste regardless.
Is khoya necessary for the recipe?
Khoya adds richness and that characteristic creamy texture but is optional. If you want a lighter version, you can skip it, and your halwa will still be deliciously comforting and flavorful.
What’s the best way to shred the carrots if I don’t have a food processor?
A handheld box grater works perfectly well if you don’t have a food processor. Use the medium-sized holes to get the right texture, which brings out the perfect balance of softness and bite.
Can I make this recipe vegan?
Traditional Carrot Halwa calls for ghee and dairy, but for a vegan twist, you can substitute ghee with coconut oil and use plant-based milk and cream alternatives. Keep in mind the flavor and texture will be slightly different, but still delightful.
Why does the halwa sometimes stick to the pan?
As the carrots cook and thicken, the natural sugars and milk solids tend to stick to the bottom. Stirring frequently towards the end and reducing the heat will help prevent burning while encouraging the signature caramelization.
Final Thoughts
Now that you’ve got the full scoop on how to master Carrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe, I encourage you to dive right in and experience the magic yourself. It’s a heartwarming dessert that brings people together, perfect for celebrations or whenever you want to treat yourself. Once you make it, this classic recipe might just become your new favorite comfort food too!
PrintCarrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe
A classic and easier version of Carrot Halwa (Gajar Ka Halwa), this rich and creamy Indian dessert is made by slowly cooking grated carrots with milk, cream, ghee, sugar, and aromatic cardamom, then finished with khoya and nuts for a deeply caramelized flavor and luscious texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Carrots and Dairy
- 1.5 lb organic carrots (tops removed and peeled)
- 2 cups whole milk
- 3/4 cup heavy whipping cream
- 3/4 cup shredded/crumbled khoya (mawa) (optional, plus more for garnish)
Fats and Flavorings
- 1/4 cup ghee (divided: 3 tbsp + 1 tbsp)
- 6 green cardamom pods (a few cracked open)
- 1/4 cup + 3 tbsp raw cane sugar (more to taste)
- 2 tbsp whole or nonfat dry milk powder
Garnish
- 1–2 tsp blanched slivered almonds
- 1 tsp slivered/chopped pistachios
Instructions
- Grate the Carrots: Use the shredder attachment of a food processor or a hand grater to grate the carrots. For best texture, use the medium-sized shredder rather than a fine shredder. Set aside the grated carrots for cooking.
- Sauté Cardamom and Carrots: Heat 3 tablespoons of ghee in a large, deep nonstick pan or Dutch oven over medium-high heat. Once hot, add the cracked cardamom pods and sauté for about 15 seconds until aromatic and swollen. Add the grated carrots and sauté for 10 minutes, stirring occasionally, until their color deepens and they slightly reduce in volume.
- Add Milk and Cream: Pour in the whole milk and heavy cream, stirring to combine. Cover the pot to allow the milk mixture to come to a rolling boil.
- Simmer the Mixture: Reduce the heat to medium and simmer the halwa uncovered for 30 minutes, stirring occasionally. The carrots should still have some bite, the mixture thick and creamy, and you may start to notice ghee separating and some sticking on the bottom.
- Cook Down Further to Prevent Sticking: Lower the heat to medium-low to prevent burning. Continue cooking uncovered for another 10 to 15 minutes, stirring more frequently towards the end to prevent sticking and scraping any bits from the bottom. The mixture will thicken and deepen in color, remaining more orange than red.
- Add Sugar and Sauté: Increase heat to medium-high and add the sugar. Stir almost constantly while sautéing the mixture for another 7 minutes. Taste and adjust sweetness by adding an extra tablespoon of sugar if desired, especially if using khoya.
- Finish with Dry Milk Powder, Ghee, and Khoya: Sprinkle the dry milk powder evenly over the halwa to prevent clumping. Add the remaining tablespoon of ghee and the crumbled khoya (if using). Continue sautéing for 5 to 10 minutes more, known as ‘bhunai,’ which develops a rich color and caramelized flavor, but avoid cooking too long to prevent crisping.
- Final Touch and Serve: Once the ghee separates again and the halwa turns a deep orange to reddish color, turn off the heat. If no ghee separates at this stage, add an extra half tablespoon of ghee. Garnish with slivered almonds, pistachios, and extra khoya if using. Keep covered until serving.
Notes
- You can adjust the sugar quantity according to your taste, adding more for a sweeter dessert, especially when using khoya.
- Khoya (mawa) is optional but adds richness and a traditional flavor. Use extra for garnish.
- Use organic carrots if possible for the best flavor and texture.
- The cooking process involves slow simmering and sautéing, so be patient for a creamy and deeply flavored halwa.
