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Carrot Halwa – This traditional carrot halwa is one of my most favorite desserts. This delicacy is very popular across India and it is served during many occasions like celebrations, parties and festivals. Carrot Halwa is popularly known as Gajar Halwa in Hindi. This recipe is very easy and can be done in just 4 steps, uses just carrots, milk, ghee and sugar to make the halwa. And doesn’t actually need khoya or kova (evaporated milk solids) or condensed milk.

To make this recipe, firstly we need grated carrot. You can grate the carrots manually or in a food processor. obviously, the food processor makes grating the carrots easier. But I prefer grating the carrots manually because of the right texture and shape it needs.

How to make Carrot Halwa

PREP TIME: 10 MINS  COOK TIME: 40 MINS  TOTAL TIME: 50 MINS  COURSE: SWEETS/DESSERTS CUISINE: INDIAN SERVINGS : 6

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Ingredients

1 cup = 240 ml

• grated carrot – 4 cups
• milk – 1 cup
• sugar – 1 cup
• ghee – 3-4 tbsp
• nuts – few

Instructions

Preparation

1. First rinse, peel and then grate the carrots, either with a hand held grater or in a food processor.
2. You need 4 cups of grated carrot.

Making Halwa

1. In a kadai or thick bottomed pan, add 2 tbsp ghee.
2. Add 4 cups grated carrot, saute on medium low flame till the raw smell of carrots is gone and until you smell a nice aroma. Keep stirring.
3. Add 1-2 tbsp ghee again if the carrot seems dry.
4. Add 1 cup milk and combine carrot with milk.
5. Let the grated carrot cook in the milk. Cook till the milk starts to reduce and evaporate. keep on stirring in between.
6. When the milk has reduced and evaporated completely, add 1 cup sugar to the mixture.
7. Stir well and continue to cook on a medium low flame. Do keep on stirring the halwa in between.
8. Sugar will release lot of moisture and will make the entire carrot halwa gooey again.
9. Cook till the the moisture is completely absorbed in the mixture.
10. At this point, add 1-2 tsp ghee and mix.
11. When the halwa is done, it turns aromatic and thickens.
12. Garnish carrot halwa with cashews, pista, almonds or any nuts or dry fruits of your choice roasted in ghee.
13. Serve carrot/gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.

Tips

1. Cook the grated carrot in ghee until the rawness is gone and smells good.
2. Wait till the milk is evaporated before adding sugar.
3. Carrot should be grated finely.
4. You can substitute carrot with bottle gourd, chayotee, beatroot or ash gourd. You can use the same recipe with each of these vegetables.
5. Add 1 -2 tsp ghee in the end to make the halwa aromatic.
6. You may add cardamom powder.
7. The halwa stays good in the fridge for more than a week. You can just warm it up before serving.

Step by step photo instructions

1. In a kadai or thick bottomed pan, add 2 tbsp ghee.

2. Add 4 cups grated carrot, saute on medium low flame till the raw smell gone and until you smell a nice aroma in the house. Keep stirring.

3. Add 1-2 tbsp ghee again if the carrot seems dry.

4. Add 1 cup milk and combine carrot with milk.

5. Let the grated carrot cook in the milk. Cook till the milk starts to reduce and evaporate. keep on stirring in between.

6. When the milk has reduced and evaporated completely, add 1 cup sugar to the mixture.

7. Stir well and continue to cook on a medium low flame. Do keep on stirring the halwa in between.

8. Sugar will release lot of moisture and will make the entire carrot halwa gooey again.

9. Cook till the the moisture is completely absorbed in the mixture.

10. At this point, add 1-2 tsp ghee and mix.

11. When the halwa is done, it turns aromatic and thickens.

12. Garnish carrot halwa with cashews, pista, almonds or any nuts or dry fruits of your choice roasted in ghee.

13. Serve carrot/gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.