Gajar ka Halwa: A Classic Indian Winter Dessert

Name: How to Make Gajar ka Halwa: A Classic Indian Winter Dessert | Easy & Delicious Gajar ka Halwa: A Classic Indian Winter Dessert Recipe
Total time: 15 min
Yield: 6
Cuisine: north-indian

Gajar ka Halwa is a rich and comforting Indian dessert made by slow-cooking grated carrots with milk, sugar, and ghee, and garnishing with nuts. Soft, fragrant, and indulgent, it’s a winter-time favorite across India.

prep time 15 Mins

cook time 45 Mins

chef Ankita Singh

Also known as Carrot Halwa, this dessert is one of the most beloved Indian sweets, often prepared during winter when red Delhi carrots are in season. The dish involves slow cooking grated carrots in full-fat milk until they soften and absorb the creaminess, then sweetening with sugar or jaggery, and finishing with ghee for richness.

Flavored with cardamom and garnished with almonds, cashews, or pistachios, Gajar ka Halwa has a soft, pudding-like texture and a melt-in-the-mouth feel. Traditionally cooked for hours in large kadhai during festivals and weddings, it is now commonly made at home with quicker variations (using khoya or condensed milk for richness).

It is especially popular during Diwali, Holi, Eid, and family gatherings, but also enjoyed casually as a winter comfort sweet. Served warm, often with a scoop of vanilla ice cream, it’s indulgence at its best.

Step 1

Cook Carrots in Milk

Heat milk in a heavy-bottomed kadhai.
Add grated carrots and cook on medium flame, stirring occasionally, until carrots soften and milk reduces (about 30–35 minutes).

Step 2

Add Sugar & Khoya

Stir in sugar and khoya (if using). Cook until mixture thickens further and leaves sides of the pan.

Step 3

Add Ghee & Flavour

Add ghee and sauté the mixture for 5–7 minutes until it becomes glossy and aromatic.
Mix in cardamom powder.

Step 4

Garnish & Serve

In a small pan, heat 1 tsp ghee and fry cashews, almonds, and raisins until golden.
Mix into halwa and garnish with pistachios.
Serve warm.

Tips and Tricks

Use red Delhi carrots in winter for authentic taste and natural sweetness.
Stir frequently while cooking to avoid sticking or burning at the bottom.
Adjust sugar depending on carrot sweetness. For a healthier version, use jaggery.
Adding khoya makes halwa richer and festive, but you can skip for a lighter version.
Best enjoyed warm, though it can be refrigerated and reheated.

Frequently Asked Questions

Yes, replace part of the milk with ½ cup condensed milk and reduce sugar accordingly.

It stays fresh in the refrigerator for up to 5 days. Reheat before serving.

Yes, use almond/soy milk instead of dairy milk, and coconut oil instead of ghee.

Khoya makes the halwa richer, creamier, and more festive. Without it, the halwa is lighter but still delicious.

Calories 280 Kcal

Total Fat 12 g

Carbs 36 g

Protein 6 g

ESSENTIAL ITEMS

1 kg Carrots (preferably red, winter variety)

1 liter Full-fat milk

0.75 cup Sugar

4 tbsp Ghee

0.5 tsp Cardamom powder

2 tbsp Cashews

2 tbsp Almonds

1 tbsp Pistachios

1 tbsp Raisins

OPTIONAL

0.5 cup Khoya (mawa)

Recipe by:

Ankita Singh

255 Recipes

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Gajar ka Halwa: A Classic Indian Winter Dessert

Tips and Tricks

Frequently Asked Questions

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