Carrot Halwa or Gajar ka Halwa is an extremely popular Indian dessert pudding which is prepared commonly as a celebratory sweet during Indian festivals, weddings, birthdays, etc. It is a carrot-based pudding that has grated carrot, milk, water, sugar, cardamom, ghee, and dry fruits in it. It’s easy to make, rich in flavor, and so delicious that you would not want to stop eating! 😛
Beetroot halwa could be made by following the same recipe but replacing the grated carrot with grated beetroot.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
300g freshly grated carrot
500ml whole milk
100g granulated sugar (to taste)
3 tablespoons ghee
2 tablespoons cashews
2 cardamom pods (freshly crushed)
- Heat ghee in a cooking pot on medium flame. Fry cashews until they turn light brown, remove and set them aside.
- Into the same cooking pot, add the grated carrot and saute for 3-4 minutes until it starts to shrink and becomes soft.
- Then pour whole milk into the pan and cook on low flame while you continuously stir until the grated carrot softens and absorbs milk completely.
- Once the milk is completely absorbed, add 1 tbsp ghee, crushed cardamom, and mix well.
- Add sugar and cook while stirring until sugar fully dissolves.
- Once the halwa reaches the desired consistency, add previously fried cashews, mix gently and turn off.
- Enjoy carrot halwa when it is warm.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Grate carrot as thin as possible; it’s easier for it to cook.
- Carrot halwa tastes best when warm.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤