Gajar ka Halwa (Carrot Halwa) is one of my favorite desserts. When I was a kid, I hated carrots so much that my mother resorted to making this tasty treat specially for me to make me eat them. Healthy eyes, huh? 😉
This recipe is to make carrot halwa in the traditional style using whole milk instead of condensed milk. Condensed milk saves a lot of time, but this halwa tastes much better if whole milk is used.
As we use just tender juicy carrots, full fat milk, ghee and sugar as the main ingredients, it is simple enough to make. This sweet is a great addition to any party menu. The below quantity serves about 5 people.
Carrot Halwa Recipe
- Carrots (Fresh medium sized carrots) – 10
- Whole milk – 1 litre
- Ghee – 5 tbsp
- Sugar – 12 tbsp (adjust according to your taste)
- Cashews – handful
- Raisins – handful
- Cardamom powder – 1/2 tsp (elachi/elaka)
- Saffron – a few strands
- Wash the carrots and peel them. Grate them finely using a grater. Or simply cut the carrots into small pieces and use a mixie to coarsely grind them if you do not have much time.
- In a think deep-bottomed pan, drop the carrots and milk together and let the mixture boil on a medium flame.
- Once the mixture comes to boiling stage, reduce the flame to simmer and leave it on low flame while you keep stirring it. The carrots will cook soon and the milk will evaporate in the process.
- When you see that about 3/4th of the milk is gone, add the sugar, ghee and elachi (cardamom) powder to the mixture. Keep stirring while it simmers on a low flame.
- Finally, when you find that all the milk is gone, add fried cashews, raisins and saffron to the halwa.
- Serve carrot halwa hot or cold. It keeps fresh even for a week in fridge.
- It took me about an hour and a half to prepare this halwa and there is a lot of stirring involved. So, make sure you have enough time on your hands before you start 🙂
- I use Superior Spanish Saffron for this recipe.
Enjoy tasty carrot halwa and do not forget to like and share this post!
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