Gajar ka Halwaਗਾਜਰ ਦਾ ਹਲਵਾ

Name: Gajar ka Halwa
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 500g (about 4 large) carrots, peeled and finely grated — गाजर; 2 cups whole milk — दूध; 3 tbsp ghee — घी; 1/3 cup (adjust to taste) sugar — चीनी; 4 pods green cardamom, seeds ground — इलायची; 1/4 cup (optional but traditional) khoya (mawa) — खोया; 2 tbsp cashews, halved — काजू; 2 tbsp raisins — किशमिश; 2 tbsp almonds, blanched and sliced — बादाम

⏱ Prep 15m🍳 Cook 50m🍽 Serves 4🌿 Vegetarian

Video: Get Curried (YouTube)

Gajar ka halwa is the warmth of a North Indian winter in a bowl — slow-cooked grated carrots, reduced whole milk, sugar, and ghee, fragrant with cardamom and jeweled with nuts. It is the halwa that starts appearing at weddings and celebrations the moment the first red Delhi carrots arrive in the market in November, and the one dessert grandmothers made with focused, patient stirring for an hour. Worth every minute.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪carrots, peeled and finely grated — गाजर500g (about 4 large)
▪whole milk — दूध2 cups
▪ghee — घी3 tbsp
▪sugar — चीनी1/3 cup (adjust to taste)
▪green cardamom, seeds ground — इलायची4 pods
▪khoya (mawa) — खोया1/4 cup (optional but traditional)
▪cashews, halved — काजू2 tbsp
▪raisins — किशमिश2 tbsp
▪almonds, blanched and sliced — बादाम2 tbsp

🌍 Cooking abroad? Substitutions

Red Delhi carrots (laal gajar) are traditional and make the richest halwa; outside India, use the sweetest orange carrots available — avoid pre-shredded bagged carrots, which are too dry.
Khoya adds richness but is hard to find fresh abroad; substitute with 2 tbsp full-fat milk powder stirred in at the same stage, or simply omit.
For a quicker version, use condensed milk (1/2 cup, reduce sugar to 2 tbsp) in place of whole milk — it cuts cooking time to about 20 minutes.

Method

1Heat ghee in a heavy-bottomed kadai on medium-high. Add grated carrots and sauté for 8–10 minutes, stirring regularly, until they soften and most of the moisture evaporates.
2Pour in the milk. Stir well and cook on medium heat, stirring every few minutes, for 25–30 minutes until the milk is fully absorbed and the mixture thickens.
3Add sugar and stir. The halwa will loosen slightly; continue cooking and stirring for another 10 minutes until it comes together again.
4Add khoya (if using) and stir until melted and incorporated.
5Add cardamom powder, cashews, raisins, and almonds. Mix well and cook for a final 3–4 minutes until the halwa pulls away from the sides of the pan.
6The halwa is done when it is glossy, fragrant, and holds its shape when pressed. Serve hot, topped with more sliced almonds.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.