Carrot halwa or gajar halwa recipe – A slow cooked traditional Indian halwa or pudding made by simmering carrots in milk. Carrot halwa is popularly known as gajar ka halwa, gajrela or gajar halwa. It makes its presence in most special occasions like festivals, celebrations and parties. Carrot halwa is one of the classic Indian sweets that would not fail to impress anyone.
Most Indian households make this gajar halwa during the winters as carrots are in full season. In North India it is made with Delhi gajar (red carrots).
In many other parts of India, Delhi gajar is not available so it is made with regular carrots.
Here in Singapore we do get the fresh Delhi gajar in few Indian stores during the season. Whenever I find them I never fail to buy as they are much more flavorful than the regular ones.
If you are new to Indian cuisine, then read on to know more
What is carrot halwa?
Carrot halwa is a Indian pudding made with fresh carrots, milk, sugar, ghee & nuts. It is made by simmering grated carrots in full fat milk & then sweetened with sugar.
It is flavored with cardamom powder & garnished with chopped nuts.
Traditionally carrot halwa was made only with full fat milk and no processed ingredients like condensed milk, evaporated milk or khoya was used.
3 different ways to make
There are 3 different ways of making carrot halwa. I have shared all the method in this post.
- Traditional method using whole milk. I have shared this method in the video, step by step photos & the recipe card.
- Carrot halwa using condensed milk – I have included this method after the recipe card. This takes just 15 mins so it is great to make when you are in a hurry.
- A rich version using khoya. I follow this method during festive season when I have some surplus khoya left & prefer to use up. This method reduce the cook time by 50% since the amount of milk used is less. I have shared this in the recipe card notes as method 2.
Tips to make best carrot halwa
- Choice of carrots: Always use fresh, tender and young carrots that are less fibrous. If needed taste them before cooking. Carrots that are too old or mature are more fibrous & have a different flavour & texture which do not go well for the halwa.
Young carrots are sweeter in flavour & yield a mouth melting carrot halwa. If you cannot find delhi gajar you can use the regular carrots.
- Milk: Use full fat or whole milk to get a tasty carrot halwa. For a low fat version just reduce the amount of milk in the recipe or use low fat milk. You can also skip or reduce the amount of ghee.
If you are a vegan you can make this halwa with coconut or almond milk.
- Grating carrots: Grate the carrots with a hand held grater or food processor. I always use a food processor. You can grate to thick or thin shreds depending on how you like your carrot halwa to be. My kids like them to be very fine as the halwa just melts off in the mouth. But for this post I have used larger gratings.
- Sautéing carrots: My mom makes the this by first sautéing the grated carrot in ghee for 5 mins. Then pouring the milk. However I do not do this just to save time. Adding ghee at a later time, once the halwa is cooked gives a more intense flavour. So you can do either ways.
- Cooking: Be cautious & do not leave the carrot halwa on the stove unattended as the milk will get scorched and burnt. You will need to constantly stir the gajar halwa.
Instant pot carrot halwa
I have been using instant pot for quite some time for all my cooking. Making carrot halwa in an instant pot is a breeze as you don’t need to stir the pudding like we do for the traditional method. Instant pot needs lesser liquids to cook the foods so I use only a cup of milk for 500 grams of carrot.
I have included the instructions below for IP.
Watch video to make carrot halwa
1. Wash 500 grams (half kg) carrots thoroughly under running water. Peel and fine grate them. A food processor quickens the process of grating. So if you own one, you can use it.
Make sure you use a heavy bottom large pot or pan for this recipe as it helps to prevent the halwa from sticking to the bottom and burning. However a pressure cooker too works well.
If you do not have cardamom powder, crush 4 green cardamoms in a mortar pestle or a spice jar.
2.On a low heat, roast 10 pistachios, 5 to 6 almonds and 5 cashew nuts until crunchy. Remove them to a chopping board, cool and chop them. OR Alternately chop the nuts first and fry them in one tablespoon ghee until golden and crunchy. Set aside. If you prefer to use raisins, you may fry them in ghee until plump. Set aside.
3. Next to the same pan, pour 2 cups milk and begin to heat it.
How to make carrot halwa
4. Add grated carrots. If using regular carrots and not red carrots then you can saute the carrots in ghee until a nice aroma comes out then pour milk. (check video for details)
5. Stir and cook on a medium flame. Keep stirring to prevent burning at the bottom. Since I used a heavy bottom pan, I didn’t have to stir very often. But I suggest consistently keep checking otherwise the halwa will stick at the bottom.
6. You will have be cautious always towards the end. Especially when the milk has almost evaporated.
7. Cook until the milk completely evaporates.
8. Next add half cup + 2 tablespoons sugar and stir.
9. Sugar melts and carrot halwa turns gooey once again. Stir and cook. When the moisture is half evaporated, add 1 tablespoon ghee and stir well.
10. Stir and cook until the halwa thickens. Just before you finish off, add half teaspoon cardamom powder.
Finally garnish carrot halwa with nuts & raisins. Serve chilled or warm.
Ingredients (1 cup = 240ml )
- ½ kg carrot or gajar(500 grams) (prefer young carrots)
- 2 cups milk or (1 cup for Instant pot)
- ½ cup sugar (+ 2 tbsp optional) (prefer organic)
- ½ teaspoon cardamom powder (or 4 pods skinned & powdered)
- 2 tablespoons ghee or clarified butter
- 20 mixed nuts 10 pista, 5 cashew & 5 almonds
- 2 tablespoons raisins optional
How to make the recipe
- Wash carrots under running water & peel them.
- Grate them in a food processor or with a hand grater.
- Dry roast nuts on a low heat until crunchy, cool & chop them.
- Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden.
- Then add raisins & fry until they plump up. Remove to a plate.
How to make carrot halwa
- Next bring milk to a boil in a heavy bottom pot or deep pan.
- Add grated carrots and cook on a medium heat stirring often.
- Do not leave the pot unattended as the milk will get scorched.
- When the milk has completely evaporated add sugar and stir well.
- Sugar will release lot of moisture & will make the entire carrot halwa gooey.
- Cook until half the moisture evaporates, then stir in the ghee.
- Saute the carrot halwa well in ghee until the moisture evaporates completely.
- When it is done gajar halwa turns aromatic & thickens.
- Sprinkle the cardamom powder. If you like you can add grated khoya at this stage.
- Stir and cook for just 2 to 3 mins until the khoya blends well.
- Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
Instant pot gajar halwa
- Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
- When it is hot fry the nuts until light golden.
- Then add in raisins if using. When they plump up remove to a plate.
- Then add in the carrots & saute for 2 to 3 mins stirring well.
- Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
- Secure the instant pot & position the steam release handle to sealing.
- Press the pressure cook (manual) button & set the timing to 3 mins.
- When the instant pot beeps and finishes, do a manual pressure release carefully.
- Stir in the sugar, ghee & cardamom powder.
- Press the saute button & saute until the milk evaporates completely.
- Garnish gajar halwa with chopped nuts & raisins.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips.
Carrot halwa with condensed milk
500 grams carrots
½ cup + 2 tablespoons milkmaid or condensed milk
¼ teaspoon cardamom powder or 1 tsp rosewater
2 teaspoon ghee (use as needed)
20 mixed nuts
How to make the recipe
Heat a pot with 1 tsp ghee and fry the chopped nuts. When they turn slightly golden then add the raisins. When they turn plump, remove them to a plate.
Add fine grated carrots and pour the condensed milk.
Saute on a medium flame for 2 to 3 mins.
On a low flame, cook covered until the carrots turn tender.
Stir often and cook till the carrots turn tender & all the moisture evaporates.
Add 1 teaspoon ghee and cardamom powder. Stir well.
Garnish carrot halwa with sliced nuts.