Gajar ka Halwa
Veg
Carrot pudding — red Delhi carrots (gajrela carrots, sweeter and deeper in colour than orange varieties) grated and slow-cooked in full-fat milk until the milk reduces completely and the carrot becomes soft and fragrant, then finished with sugar, ghee, cardamom, and a generous garnish of khoya, cashews, and raisins. A winter preparation made only from December to February when the red Delhi carrots are in season. The most beloved North Indian dessert, eaten warm.
Cuisines
Rajasthani
Haryanvi
Awadhi
Himachali
Banarasi
Kumaoni
Kashmiri
Dogri
Maithili
Mughlai
Sindhi
Punjabi
Delhi
Brij
Best for
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | carrots |
| 500 ml | full-fat milk |
| 4 tablespoons | ghee |
| 100 grams | sugar |
| 50 grams | khoya (mawa) |
| 10 pieces | cashew nuts |
| 10 pieces | almonds |
| 10 pieces | pistachios |
| 5 pieces | cardamom pods |
| 1 tablespoon | raisins |
| — | saffron strands (optional) |
Instructions
- 1 Peel and grate the carrots using a fine grater.
- 2 Heat ghee in a heavy-bottomed pan over medium heat.
- 3 Add the grated carrots to the pan and sauté for 5-7 minutes until they soften.
- 4 Pour in the milk and bring to a gentle boil.
- 5 Reduce the heat and let it simmer, stirring occasionally, until the milk is completely absorbed.
- 6 Add sugar and mix well, cooking until the sugar dissolves and the mixture thickens.
- 7 Crumble the khoya and add it to the pan, stirring continuously.
- 8 In a separate small pan, heat a little ghee and fry the cashew nuts, almonds, and pistachios until golden brown.
- 9 Add the fried nuts, raisins, and cardamom pods to the halwa, mixing well.
- 10 If using, soak saffron strands in a tablespoon of warm milk and add to the halwa for extra flavor and color.
- 11 Cook for another 5 minutes, stirring continuously, until the halwa reaches the desired consistency.
- 12 Serve warm, garnished with additional nuts if desired.
Tips
For a richer taste, use fresh khoya and high-quality ghee.