You are here

Gajar Ka Halwa

Snigdha's picture
Gajar Ka Halwa literally means Carrot Sweet/Halwa. Juicy Carrots are first shredded and pan fried on a low flame until they turn into a rich color and milk and sugar are added to make this mouth-watering delicacy. When served hot, Gajar Ka Halwa can melt in your mouth and tastes best when served with Vanilla ice-cream. Gajar ka Halwa is a popular choice at most Indian Weddings.
Ingredients
  Carrots 10 , finely shredded (long)
  Clarified butter 1 Tablespoon (ghee)
  Milk 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs) (adjust quantity as per taste)
  Mixed nuts 2 Tablespoon, chopped (almonds)
  Cardamom powder 1 1⁄2 Teaspoon
Directions

Heat a deep pan/skillet. Add a tablespoon of clarified butter/ghee and let it melt.

Add the shredded carrot and saute (approx 15 mins.) on a low flame until the carrot changes color to a caramelized color/light brown. Take care not to burn the carrot. The raw smell should also disappear by now.

Add sugar and mix well.

Add Milk and allow to boil until the mixture begins to thicken. Mix thoroughly until Milk evaporates completely.

Remove from stove. Garnish with mixed nuts and sprinkle the cardamom powder.

Serve Hot with Vanilla Ice-cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Occasion: 
Christmas, Diwali, Holi, Wedding
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8
Subtitle: 
Carrot Sweet/Halwa

Rate It

Your rating: None
4.295
Average: 4.3 (10 votes)

20 Comments

srividya76's picture
Snigdha, Your carrot halwa recipe is awesome and the color of the halwa is so inviting. I tried making this recipe today morning and its yummy.
Snigdha's picture
Thanks for the feedback Srividya. Yes, the rich color comes from slow roasting of the shredded carrot. No artificial colors added!
anand.kori's picture
Hello Snigdhaji, Your steps were very clear.... i hate cooking but still being bachelor there is no way other then cook for myself...today being dasara,I tried ur receipe gajar ka halva and it came gr8...i did taste and its yummy....thank u very much....keep posting simple steps to make delicious food... thanks, anand k,houston
Snigdha's picture
Thank you for the feedback Anand.
jyothijyothi's picture
i will make carrot halwa always, but whatever way i try my carrot will never caramalize, it will be always orange colour. I roast caroot in ghee for 15-25 mts, till smell goes then add 1:1 milk and cook till milk evaporates, add sugar and cook till all water evaporates, this stage everybody's halwa will caramalise mine will nver caramalise when i stir it some more time it will become too dr, can u pls help me jyothi
Snigdha's picture
Hi Jyothi. It is very important to add sugar first and then add milk while making gajar ka halwa. When you add the sugar first, the sugar melts and caramelizes due to the heat and gives the shredded carrot its rich color. It is also important to roast the shredded carrot on a low flame (to avoid burning)stirring once in a while until the carrot begins to change color. I hope this helps!
veg.foodie's picture
this is just perfect for me... I just added this to my favorite. I'm not a fan of gajar ka halwa but my fiance can live on gajar ka halwa. he's been bugging me to learn this and man am I glad I found a recipe for this by you :D thanks!
AnitaW's picture
Hi Snigdha, I tried your recipe today and it turned out to be the best gajar halwa I have made so far! Thanks for the recipe.
Yuliya's picture
What a gourmet delicious dish it is! Its simplicity in everything (ingredients as well as in cooking itself) only adds to its taste! Having seen such khalva only in old inidian films, i have developed a desire to try it one day here in Siberia :)! It's great i've been given this chance thanks to you, Snigdha!
Snigdha's picture
Hi Yuliya. I am flattered. Thank you.
ifoodiee's picture
Yummy:-)...you can make Gajar Ka Halwa with mailkmaid too right?..any clue how that is one..how much milkmaid do i use..
Snigdha's picture
Honestly I have never tried making Gajar Ka Halwa with Milkmaid before. My reasons being, milkmaid is too thick in consistency and is difficult to bring the entire mixture to a slow boil, also its very sweet. With milk, you can control the amount of sweetness you desire and also the trick lies in slow cooking this dish. The shredded carrot should boil in Milk for a while before it evaporates and gives the Halwa its rich Dark color!
Anonymous's picture
I tried making Gajar ka Haluwa and its too sweet. Could you please tell me what can i do to correct it now?
Snigdha's picture
You may try adding more milk and bring the mixture to a slow boil and continue cooking until the milk evaporates, but if it is already way too sweet then I am not sure if this technique will work.
Syd's picture
i am vegan. Would soy or almond milk work in this recipe?
Snigdha's picture
Not sure about Soy but Almond milk will be worth a try!
sinjo's picture
Hello.. i really found it very interesting..caremel carrot halwa..i was look for such recipe..i will try this today.. thanks for the recipe...
sinjo's picture
Hello.. i really found it very interesting..caremel carrot halwa..i was look for such recipe..i will try this today.. thanks for the recipe...
Snigdha's picture
Yes, you can use brown sugar. I thought I had mentioned cardamom powder but seems like I forgot to include it in the ingredient list. Sprinkle a little cardamom powder just before removing it from the stove. It will make the dessert taste much better! Typical Hyderabadi style of savoring this dessert is to have it hot with a scoop of chilled vanilla ice-cream on the side but sometimes, I just remove it from the refrigerator and have it cold and it tastes just fine [too lazy to heat it in the microwave i guess ;)] Enjoy!
niala's picture
Hi, just seen your recipe, looks lovely, can you please let me know if the milk that you add totally evaporates or does it leave a milky taste. I have tasted this halva and it is lovely but I don't want to taste the milk.