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Gajar ka Halwa

4.63 from 8 votes
Total: 1 hour 10 minutes
Serves 4

Introducing the ultimate winter delicacy ~ Gajar ka halwa! This traditional Indian sweet made with farm-fresh carrots, sugar, and dry nuts offers a rich, incredibly creamy, and melt-in-your-mouth taste that kids and adults love alike!

The best part, this halwa is easy to make, feeds a large gathering, and is the perfect treat for cold winter nights.

Carrot halwa in a bowl

I love Gajar ka halwa. (But, who doesn’t?) Among all the varieties of halwa, Moong dal halwa, Wheat halwa or Kada Prasad, or sooji halwa, Gajar ka halwa or Gajrela is probably the most loved type of halwa as it celebrates the season’s sweetest carrots and its natural flavors!

Gajrela is a part of almost every celebration in India, including weddings, potlucks, family gatherings, or festivals. 

Gajar ka halwa always takes me down memory lane and brings back many happy remembrances.

My mom always made this halwa on a cold Saturday morning and, her kitchen would fill up with the aroma of sauteed carrots, ghee, and a hint of cardamom, making every taste bud in our mouth water and crave for some right away. 

She served it warm with a generous sprinkle of dry nuts, and we would relish every bite of it. 

Gajar ka halwa on a tray with spoons

What is Gajar ka halwa? 

In this term, Gajar ka halwa, Gajar translates to carrots, and halwa means a sweet pudding made with ghee, milk, and sugar. 

Collectively, it signifies a sweet carrot pudding made with ghee, milk, and sugar. 

Traditionally, Gajar ka halwa is prepared by simmering milk and shredded carrots together to a point where milk is 80% reduced. Then ghee, mawa, sugar, and dry nuts are generously added. 

Though this simmering process may require a lot of your time but trust me, patience is the key to a perfect gajar ka halwa. All this slow-cooking gives gajar ka halwa a big flavor boost, and it tastes incredible!

Gajar ka halwa ingredients

Ingredients and Substitutes for Gajrela

No fancy ingredients are required. The authentic Gajar ka halwa recipe doesn’t require too many elements, just the basics from your fridge and pantry, and they are:

» Ghee – always use ghee for cooking halwa. Ghee adds its own deliciousness and richness to gajar halwa; therefore, do not cut back on it. 

» Cream – It lends a creamy and melt-in-mouth texture. If you don’t want to add cream, you can substitute cream for full-fat milk. However, you can use low-fat milk, but the results will differ. 

» Sugar – I have used granulated sugar to sweeten the halwa. You can substitute sugar with jaggery, cane sugar, or brown sugar, too; though, halwa’s color will deepen because of dark-colored sweeteners.

» Milk Powder – For a grainy texture and rich taste, I have added milk powder in the end; however, you can use 3/4 cup of mawa as a substitute. 

» Cardamom Powder – This is my favorite flavoring agent because it lends an excellent essence to Gajrela. You can even use a few drops of rose water or a pinch of saffron to flavor Gajrela.

» Dry nuts – Roasted dry nuts add a lovely crunch to Gajar halwa. I have used a combination of almonds, cashews, and raisins, but if you are allergic to nuts, you can either omit the nuts or just add raisins. 

» Carrots – This is our star ingredient, and I have used fresh and tender orange carrots to make gajar halwa because that is what is available in my area.  

Best carrots for halwa

It’s Red carrots! 

In winters, Delhi markets are gleaming with red/black carrots, and delicacies such as gajar ka halwa, gajar shalgam achar, and Kanji are usually prepared at this time when red carrots are in season. 

Red carrots are extremely juicy, crunchy, highly nutritious, and sweeter than orange ones. 

Therefore, I would suggest hitting your local wholefood stores or farmer’s market, and if luck is on your side, you may find red carrots. Though a small modification will be required, red carrots are crunchier than orange ones, so you have to boil them longer in milk/cream until soft. 

Since red carrots are not available in my area, I have prepared Gajrela with orange carrots. 

Gajar ka halwa on a tray with spoons

Recipe tips for best Gajar ka Halwa

» Always select fresh, tender carrots for halwa. 

» This gajar halwa doesn’t take that long to cook; therefore, grate the carrots to medium thickness because if grated too thin, halwa will become mushy.

» You can use a food processor attachment or a hand grater to grate the carrots. If using a hand grater, use the coarse side of the grater to grate the carrots. 

» I prefer to cook my carrots in ghee for a minute before adding cream to them. Ghee provides the sweetest and nuttiest taste to the halwa and helps bring out the unique flavors. 

» After the cream is added, keep stirring Gajar halwa at regular intervals to avoid burning or sticking to the bottom of the pan. 

» Adaptable – Gajar ka halwa is a very forgiving recipe. Not in a mood to add cream? No worries, add milk. Likewise, if you are allergic to nuts, you can omit the nuts and add raisins to the halwa. 

» Do not add sugar up until all the cream has concentrated. Adding the sugar too soon will stop carrots’ cooking process; therefore, add sugar once the carrots are tender and soft and all the liquid has evaporated.  

» If you do not want to add milk powder to Gajrela, then double the quantity of cream in the recipe and cook until all the liquid has concentrated.

» You can add fresh malai to the cooking halwa for a much richer taste. 

» Perfect for large gatherings – This recipe as written feeds 4. So if you are looking to feed a crowd, double the ingredients, and you are all set. Just a note, cooking time will vary if the recipe is scaled. 

How to make Gajar ka halwa?

Prepare carrots – Rinse carrots thoroughly under tap, gently rub the carrots’ surface with your hands to get rid of all the impurities and dirt. Now, use a hand grater or food processor to peel and grate the carrots. 

Grated Gajar in a bowl

Toast the dry nuts – Heat 1 tablespoon ghee in a pan. Add almonds, cashews, and raisins to it. Fry the nuts until they are golden. Remove from heat and set aside. 

Cook Gajar – Heat ¼ cup of ghee in a heavy-bottomed pan, add the grated carrots to the pan and turn the heat to medium-high. Sauté the carrots for a minute. Now, add cream to the pan. Mix until everything is well blended. Lower the heat to the medium setting and cook the carrots. 

How to make Gajrela

Keep Stirring – The key to a successful gajar ka halwa is constant stirring. After the cream is added to the carrots, do not leave the halwa unattended. Keep stirring halwa over medium heat until all the liquid is absorbed and the carrots, when pressed in between fingers, become mushy. This process will take appx. 10-12 minutes. 

Once carrots are soft, add sugar and cardamom powder to the carrots. Mix until everything is well blended.

How to make Gajrela

Add Milk powder – After the sugar is added, the halwa will become moist again. Continue to cook the halwa over medium flame until all the moisture has evaporated and ghee starts to ooze out from around the corners.

This process will take somewhere between 10-15 minutes. 

How to make Gajrela

Once all the liquid has evaporated, stir in milk powder. Mix until well blended. Keep stirring to avoid lump formation. 

Serve warm- Add the remaining 2 tablespoons ghee to the halwa and cook it for another 1-2 minutes. Take it off the flame, garnish with roasted dry nuts and serve warm.

Cooked gajar ka halwa

How to Store Gajrela?

Store the cooled gajar ka halwa in an airtight container in the refrigerator. It will stay well for 2-3 weeks. When ready to serve, remove the desired quantity into a separate bowl and microwave it for 1-2 minutes or until heated through. 

You can reheat the halwa on a cooktop, too, in a pan. 

Can I freeze gajar ka Halwa?

Absolutely! This gajar halwa freezes beautifully for up to 2-3 months. I would recommend storing it in small portions in an airtight container and freeze. This way, you don’t have to thaw the whole batch. Simply remove a batch and thaw it overnight in the refrigerator. 

When ready to serve, reheat the halwa in a microwavable bowl or over the stovetop. 

Gajar ka halwa with spoon

Let Me Know What You Think!

This is the most healthy and nutritious dessert during the winters because all that ghee, carrots, and dry nuts that go into this recipe will keep your body warm and fuel you up with the right nutrition. Do give it a try, and you will love it because this Gajrela recipe delivers nothing but deliciousness in every bite.

Should you make this Gajar ka halwa, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

Craving for more, be sure to check these out:

This recipe post has been updated from the archives, first published on January 25, 2015
Gajar ka halwa with spoon

Gajar ka Halwa

4.63 from 8 votes
Introducing the ultimate winter delicacy ~ Gajar ka halwa! This traditional Indian sweet made with farm-fresh carrots, sugar, and dry nuts offers a  rich, incredibly creamy, and melt-in-you-taste that is loved by kids and adults alike!
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Calories: 873 kcal
Servings: 4

EQUIPMENT

INGREDIENTS 

TOAST NUTS

  • 4 tablespoons Chopped nuts (Almonds, Cashews, and Raisins)
  • 1 tablespoon Ghee

FOR CARROTS

INSTRUCTIONS

PREPARE CARROTS

  • Trim the top part of the carrots.
  • Rinse carrots thoroughly under tap, gently rub the carrots' surface with your hands to get rid of all the impurities and dirt. After rinsing, use a kitchen towel and pat them dry.
  • Peel the carrots. Rinse them again.
    Peeled carrots
  • Now, use a hand grater or food processor to grate the carrots. 
    Grated Gajar in a bowl

TOAST THE DRY NUTS

  • Heat 1 tablespoon ghee in a pan. Add almonds, cashews, and raisins to it. Fry the nuts until they are golden. Remove from heat and set aside. 
    Toast dry nuts

COOK CARROTS

  • In a heavy-bottomed pan, heat ghee, add the grated carrots to the pan, and turn the heat to medium-high. Sauté the carrots for a minute.
  • Now, add cream to the pan. Mix until everything is well blended. Lower the heat to the medium setting and cook the carrots. 
    How to make Gajar ka halwa
  • The key to a successful gajar ka halwa is constant stirring. After the cream is added to the carrots, do not leave the halwa unattended. Keep stirring halwa over medium heat until all the liquid is absorbed and the carrots, when pressed in between fingers, become mushy. This process will take appx. 10-12 minutes.
    How to make Gajar ka halwa
  • Once carrots are soft, add sugar and cardamom powder to the carrots.
    How to make Gajar ka halwa
  • Mix until everything is well blended.
    How to make Gajar ka halwa
  • After the sugar is added, the halwa will become moist again. Continue to cook the halwa over medium flame until all the moisture has evaporated and ghee starts to ooze out from around the corners.
    How to make Gajar ka halwa
  • This process will take somewhere between 10-15 minutes. 
    How to make Gajar ka halwa
  • Once all the liquid has evaporated, stir in milk powder. Mix until well blended. Keep stirring to avoid lump formation. 
    How to make Gajar ka halwa
  • Add the remaining 2 tablespoons ghee to the halwa and cook it for another 1-2 minutes.
    How to make Gajar ka halwa
  • Take it off the flame, garnish with roasted dry nuts and serve warm.

VIDEO

RECIPE NOTES

 
Recipe tips for best Gajar ka Halwa
 
» Always select fresh, tender carrots for halwa. 
 
» This gajar halwa doesn’t take that long to cook; therefore, grate the carrots to medium thickness because if grated too thin, halwa will become mushy.
 
» You can use a food processor attachment or a hand grater to grate the carrots. If using a hand grater, use the thicker side of the grater to grate the carrots. 
 
» I prefer to cook my carrots in ghee for a minute before adding cream to them. Ghee provides the sweetest and nuttiest taste to Gajar ka halwa. 
 
» After the cream is added, keep stirring Gajar halwa at regular intervals to avoid burning or sticking to the bottom of the pan. 
 
» If you do not want to add milk powder to Gajrela, then double the quantity of cream in the recipe and cook until all the liquid has evaporated. 
 
» You can add fresh malai to the cooking halwa for a much richer taste. 
 

NUTRITION

Calories: 873kcal | Carbohydrates: 89g | Protein: 13g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 150mg | Sodium: 309mg | Potassium: 1310mg | Fiber: 8g | Sugar: 74g | Vitamin A: 42722IU | Vitamin C: 18mg | Calcium: 416mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Indian

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Comments

  1. Nilofar says:

    This is the first time that I’ve tried your recepie. I made gajar halwa and it turned out extremely good. Thank you

  2. Nilofar says:

    Hi, would you please add a recepie of rasgullah using readymade paneer. Thanks

    • RK says:

      Thanks for stopping by Nilofar! I have always made Rasgullas with fresh Paneer but not with store bought paneer. Have to experiment with it first to see how Rasgullas turn out to be? Will keep you posted. 🙂

  3. Avi says:

    You Re the best intelligent cook chef easiest and greatest gajar halwa.

  4. Jas Chahal says:

    Lovely time tested recipies,all work perfectly.. keep it up.

  5. Deepshikha says:

    Hi Ruchi, i am calling my friends for dinner. I always keep my menu very simple for such invites followed by homemade dessert mostly kheer/ ice cream… this time a kid is coming and milk intolerant. Can you suggest some dessert without milk and what do kids like most usually. I have no experience and when i invite friends with kids i see they don’t enjoy kheer as much.

    • Ruchi says:

      Deepshikha, kids love recipes like cupcakes and cake pops. You can try eggless chocolate cupcakes – it’s dairy free.
      Other option try Heart Shaped Cake Lollies – it has butter and milk in it. Butter can be replaced with oil and milk with soy milk or almond milk.

  6. padmini swarupa says:

    hello Ruchi….i is thr any other method for making gajar halwa with mawa??

    • Ruchi says:

      Thanks for stopping by Padmini. My apologizes for the late response. Somehow, your email landed in my spam folder.
      On to your query – You can prepare gajar ka halwa the traditional way. Boil carrots in milk until milk is reduced to half. Milk will thicken and carrots will become soft. Add sugar and nuts and enjoy!!

  7. Neeta says:

    5 stars
    Thank you Ruchi for the lovely recipe. Came out perfect !!