5 from 6 votes
Carrot Halwa (Pakistani Gajar Ka Halwa)
Carrot Halwa (Pakistani Gajar Ka Halwa) is a rich, delicious Pakistani pudding made with cooked-down carrots, milk, sugar, cardamom, and nuts.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings:
6
people
Calories:
464 kcal
Course:
Dessert
Cuisine:
Indian, Pakistani
Ingredients
- 4 cups carrot see notes, shredded
- 4 cups milk full fat
- 1 cups sugar
- ½ cup neutral cooking oil see notes, generic cooking oil
- 6 cardamom (see notes)
- ⅛ cup almonds
- ⅛ cup pistachio
Instructions
- Add the carrots, milk, and sugar to a pot and cook on medium-high till the mixture reaches a boil. (see notes)
- Lower the flame just enough to prevent spillover and cook uncovered till all the milk has dried up. (see notes)
- Heat the cooking oil, saute half of the cardamom in it for about 30 seconds to release the aroma, and then start roasting the cooked carrot mixture till it comes together in a pudding-like consistency and is a rich, deep red. This will take about 15-20 minutes. (see notes)
- Add in the remaining cardamom, Garnish with the nuts and serve.
Cup of Yum
Notes
- Carrots—Typically, in Pakistan, this halwa is made in winter with carrots that are especially red. Here in the USA, it's not always possible to find the exact variety, but just try and look for the juiciest, brightest ones you can get hold of. When grating the carrots, I use a food processor with a grater plate that shreds them a little thick. If you shred them too fine, then the consistency of the halwa will be too mushy.
- —Typically, in Pakistan, this halwa is made in winter with carrots that are especially red. Here in the USA, it's not always possible to find the exact variety, but just try and look for the juiciest, brightest ones you can get hold of. When grating the carrots, I use a food processor with a grater plate that shreds them a little thick. If you shred them too fine,
- Cooking Oil—Traditionally, most Pakistani and Indian desserts are cooked with ghee. I prefer avocado oil, but any high-smoke point oil is an option. You can also use part ghee and part other oil.
- —Traditionally, most Pakistani and Indian desserts are cooked with ghee. I prefer avocado oil, but any high-smoke point oil is an option. You can also
- Cardamom—Use freshly crushed cardamom seeds, as cardamom powder is less aromatic. The first half is added at the time of roasting, but during the process, some of the aroma is lost, so the rest is added at the end to counter that.
- —Use freshly crushed cardamom seeds, as cardamom powder is less
- Boiling the Mixture—Since the carrots, milk, and sugar are all mixed, they can't be cooked on high heat as the mixture will start sticking to the bottom of your pot. Bring the mixture to a boil and cook on medium-high. After half the milk has evaporated, stir every 5-10 minutes until all the liquid dries up.
- the Mixture—Since the carrots, milk, and sugar are all mixed, they can't be cooked on high heat as the mixture will start sticking to the bottom of your pot. Bring the mixture to a boil and cook on medium-high. After half the milk has evaporated, stir every 5-10 minutes until
Nutrition Information
Serving
1person
Calories
464kcal
(23%)
Carbohydrates
52g
(17%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.1g
(5%)
Cholesterol
20mg
(7%)
Sodium
121mg
(5%)
Potassium
588mg
(13%)
Fiber
4g
(16%)
Sugar
45g
(90%)
Vitamin A
14530IU
(291%)
Vitamin C
6mg
(7%)
Calcium
247mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 464
% Daily Value*
| Serving | 1person | |
| Calories | 464kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 121mg | 5% |
| Potassium | 588mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 14530IU | 291% |
| Vitamin C | 6mg | 7% |
| Calcium | 247mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.