4.8 from 270 votes
Gajar Ka Halwa | How to make Carrot Halwa
Gajar Ka Halwa is a slow-cooked carrot dessert made by simmering grated carrots in milk until soft and creamy, then enriched with ghee, sugar, cardamom, nuts, and raisins. The halwa has a rich, sweet flavor with fragrant cardamom and a nutty texture from cashews and almonds. It can be served warm or cold, offering a comforting and festive treat.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
6
Calories:
328 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
- 8 to 9 carrot medium, juicy, tender - 650 grams or about 4 to 4.5 cups grated carrots
- 4 cups milk or full fat organic milk, whole
- 4 tablespoons ghee (clarified butter)
- 10 to 12 tablespoons sugar or raw sugar - 180 to 190 grams - add as required
- ½ to 1 teaspoon cardamom powder or 5 to 6 green cardamoms powdered finely in a mortar-pestle
- 10 to 12 cashews - chopped
- 10 to 12 almonds - sliced or chopped
- 2 tablespoons golden raisins
- 1 pinch saffron optional, strands
Instructions
Preparation
- First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
- You need approx 4 to 4.5 cups grated carrots.
Cup of Yum
Making carrot halwa
- In a kadai or deep thick bottomed pan combine milk and grated carrots.
- On a low to medium flame, bring the whole mixture to a boil and then simmer.
- While the mixture is simmering on a low flame, keep on stirring in between.
- The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
- Stir well and continue to simmer and cook on a low flame.
- Do keep on stirring the halwa in between.
- Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
- Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.
Notes
- Use fresh, tender carrots for optimal taste and texture.
- Full-fat or whole milk improves the richness and consistency of the halwa.
- Frequent stirring during cooking prevents burning and ensures even texture.
- The recipe scales well but larger quantities require longer simmering.
- Store halwa covered in the refrigerator for 10 to 12 days.
- Add nuts and dried fruits according to preference for texture and flavor.
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
38mg
(13%)
Sodium
128mg
(5%)
Potassium
560mg
(12%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
13856IU
(277%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
5mg
(6%)
Vitamin D
2µg
(10%)
Vitamin E
1mg
Vitamin K
12µg
Calcium
224mg
(22%)
Vitamin B9 (Folate)
24µg
Iron
1mg
(6%)
Magnesium
43mg
(11%)
Phosphorus
197mg
Zinc
1mg
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 128mg | 5% |
| Potassium | 560mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 13856IU | 277% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 2µg | 10% |
| Vitamin E | 1mg | |
| Vitamin K | 12µg | |
| Calcium | 224mg | 22% |
| Vitamin B9 (Folate) | 24µg | |
| Iron | 1mg | 6% |
| Magnesium | 43mg | 11% |
| Phosphorus | 197mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.