Carrot Halwa

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Carrot HalwaCarrot Halwa: Carrot Halwa or Gajar Ka Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.

It is traditionally eaten during all of the festivals in India, mainly on the occasion of Dewali, Holi, Eid al-Fitr and Raksha Bandhan. The Gajar Ka Halwa is served hot during the winter.

Ingredients (serves 4):

  • 2 cups shredded carrots
  • 2 cups milk
  • 3 tbsp unsalted butter
  • 1/4 cup sugar
  • 1/2 tsp cardamom powder
  • 6 chopped roasted cashew nuts, to garnish


  • Roast the cashew nuts.
  • Set the roasted cashew nuts aside for the garnish.
  • Boil the milk on medium-high heat in a non-stick pan, till the milk is reduced by half.
  • Stir often to ensure the milk does not burn in the bottom of the pan.
  • Set aside.
  • Melt the butter in a frying pan on medium heat.
  • Add the shredded carrots.
  • Stir-fry for about seven to eight minutes.
  • Carrots should be tender and slightly changed in color.
  • Add in the milk.
  • Cook the carrot until the milk dries, takes about eight to ten minutes.
  • Add in the sugar and cardamom powder.
  • Stir-fry for another three to four minutes or until the carrot halwa starts to leave the side of frying pan.
  • Garnish the carrot halwa with cashew nuts.
  • Serve hot or at room temperature.


  • Carrot Halwa can be refrigerated for up to one week. To serve, warm it in a microwave.
  • Cook the carrot halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick.After the halwa cools, cut in squares. Garnish with cashew nuts or almonds slivers.

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