Servings
Font
Back
0 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 shredded carrots (see notes)
  • 4 cups full fat milk
  • 1 cups sugar
  • ½ cup cooking oil (see notes)
  • 6 cardamom (see notes)
  • ⅛ cup almonds
  • ⅛ cup pistachios

Instructions

    Cup of Yum
  1. Add the carrots, milk, and sugar to a pot and cook on medium-high till the mixture reaches a boil. (see notes)
  2. Lower the flame just enough to prevent spillover and cook uncovered till all the milk has dried up. (see notes)
  3. 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)
  4. Add in the remaining cardamom, Garnish with the nuts and serve.

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 Monounsaturated Fat 15g Trans Fat 0.1g Cholesterol 20mg (7%) Sodium 121mg (5%) Potassium 588mg (17%) Fiber 4g (16%) Sugar 45g (90%) Vitamin A 14530IU (291%) Vitamin C 6mg (7%) Calcium 247mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

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.