Gajar ka Halwa

  • Carrots (Gajar1 kg (grated)
  • One liter of milk (full-fat for optimal effects)
  • One cup of sugar, adjusted to taste
  • 4 tablespoons of ghee (clarified butter)
  • 1/2 tsp cardamom powder
  • 10–12 cashews (broken)
  • 10–12 almonds (sliced)
  • Raisins: 10–15

  • Directions: Get the carrots ready

  • Carrots should be cleaned, peeled, and grated. For quicker grating, use a food processor.

  • Carrots should be cooked in milk.

  • Heat the milk and grated carrots together in a heavy-bottomed pan or kadhai.
  • Stirring regularly, simmer over medium heat until the mixture thickens and the milk is absorbed. About 25 to 30 minutes are needed for this.

  • Put in some sugar.

  • Cook over medium heat, stirring in the sugar. The sugar will dissolve and the mixture will become a little sloppy.

  • oking until the halwa thickens once more and begins to separate from the pan's sides.

  • Add flavouring and ghee.

  • Pour the ghee into the halwa after heating it in a small pan. Stir thoroughly.

  • Stir in the cardamom powder for scent.

  • Raisins and Nuts should be fried.

  • The cashews, almonds, and raisins should be lightly fried until golden and fragrant in the same pan as the ghee.

  • Mix them in with the halwa.

  • Cook until finished.


  • Cook the halwa for a further 5 to 10 minutes, stirring now and then, until it gets the consistency you want.

  • Warm up and serve

  • If desired, top the warm halwa with additional nuts.
  • Savour the Carrot Halwa that you created yourself! It's ideal as a soothing dessert or for festivals and celebrations. 😊