Desserts First: Gajar Ka Halwa (Serves Four, Preparation Time: 1.5 hours)

This one is especially for those with a sweet tooth…there is so much I want to share with you all, but thought it’ll be the best to begin with our favourite ‘Gajar Ka Halwa’….Winters are almost over and before you bid adieu to the carrots, here is a recipe for the mouth watering ‘Gajar Ka Halwa’. 

Winters for me bring the sweet nostalgia of mum’s ‘Gajar Ka Halwa’. For me it was magic…mum making something soooo delicious cooking carrots in milk, both of which I completely hated otherwise.

I realised that lot of people love gajar ka halwa, but most like it sans the dollops of ghee, so here goes a special recipe.

It’s quite intriguing though that the ingredients used by most people may be same yet it can turn out to be quite a disaster if not made with patience and of course loads of love for the extraaaaaa edge!!

  • 1 kg carrots grated

  • 1½ litre full cream milk

  • 100 gms Sugar

  • 1 tsp Ghee

  • 7-10 Almonds

  • 5-6 Pistachios

  • 3-4 Green Cardamom


  • Boil milk in a pan and keep aside

  • In a wok or pressure cooker (large enough to combine all the ingredients), melt one tsp ghee and sauté the grated carrots. Then over the medium flame, wait for the water from the carrots to vaporise

  • Now, add the milk and cook over medium flame, stirring occasionally. Once the milk starts to thicken, simmer and keep stirring

  • After about 45 mins, the carrots should have absorbed the milk. Wait longer, in case; the milk hasn’t been completely absorbed. It’s important to be patient at this step

  • Now add sugar and continue to cook on the low flame. After adding the sugar the halwa will again appear watery, wait for the water to evaporate completely, after which the carrots will acquire a bright red colour

  • Peel and grind green cardamom pods into a fine powder and add it to the halwa

  • Now your halwa is almost ready! To let it cool, keep aside. Meanwhile soak almonds and pistachios in hot water, till they can be peeled of easily, shred them into fine long threads and garnish the halwa


If this appears to be a tedious process, one could add about one cup cream and take 750ml milk instead; this would hasten the cooking

If the carrots are very sweet, the quantity of sugar should be reduced to 75 gms

6 Comments Add yours

  1. Amit says:

    The one you makes is really really yummy for at most places, it is full of ghee – yuck! No ghee taste, perfectly sweet and simply too good.. also whenever you reheat it, you never overdo it – when too hot, the halwa loses its taste..I love the start!!! Keep 'em comin!

  2. Ishita says:

    I hope everyone who tries this recipe, loves it as much as you do!!

  3. Vik says:

    This looks absolutely stunning. Humble carrots all decked up like a newly wed.

  4. Ishita says:

    Vikas, thanks for all the words of appreciation, but when are you trying one of these??

  5. nic says:

    aye aye ! me tasted this too … celestial to the tongue … shouldn't i say ? good job yu've done for ppl as naive at the cook work as us … keep up the great work ……..

  6. Ishita says:

    So tell me when r u trying one of these recipes?

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