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.
Gulab jamun, Jalebi, Rasgulla & Kaju katli are some of the popular Sweets from Indian cuisine.
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.
More Halwa recipes
Rava kesari
Moong dal halwa
Badam halwa
Lauki ka halwa
Watch video to make carrot halwa
Step-by-step photos
Preparation
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.
Recipe
Carrot halwa recipe | Gajar ka halwa | How to make carrot halwa
Ingredients (1 cup = 240ml )
Ingredients
- 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
optional ingredients
- 20 mixed nuts 10 pista, 5 cashew & 5 almonds
- 2 tablespoons raisins optional
How to make the recipe
Preparation
- 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.
Video
NUTRITION (estimation only)
Notes
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
Ingredients:
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
10 raisins
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.
Cathy says
Beautiful recipe! Very helpful!
I have only made gajar halwa traditionally before; this was my first attempt using milk powder. It turned out great! Step by step directions and lots of photographic details gave me more confidence along the way. Now I need to try some new recipes, since you made that one so easy. Thank you very much, Swasthi!
swasthi says
Welcome Cathy
Glad to hear that!
Thanks for leaving a comment
🙂
MINA says
SHUKRIYA 😊for the recipe😍
i will make it someday 。。。
swasthi says
Welcome Mina
🙂
Lynne says
Wonderful! I did not have cardamom on hand, but even without this dish was amazing. Thank you for sharing your expertise; I will definitely look at more of your recipes.
swasthi says
Hi Lynne,
You are welcome! Glad to know it turned out good.
Thank you
Nital says
Hi ma’am… thanks for sharing such convenient recipe.. I had tried it for first time and it turned out awesome.
swasthi says
You are welcome Nital
Glad to know it came out good
Thank you
Hema Gurnani says
Thank you for the awesome step by step instructions given so clearly and precisely. Loved it.
swasthi says
Welcome Hema
Anita says
Hi Swasthi!
Thank you so so much for posting this recipe! I have made it twice, and both times they turned out delicious.
swasthi says
Hi Anita
Glad to know it turned out delicious! You are welcome!
🙂
Rati Bhagwat says
Thanks a lot for the recipe! Since condensed milk was out of stock, I’m stuck with a 410 g can of evaporated milk. Would really appreciate if you could suggest how much of the (unsweetened) evaporated milk & sugar I should use for 500 g grated carrots.
swasthi says
Hello Rati,
You can use half cup evaporated milk and half cup sugar. Taste the halwa towards the end and add more if needed. Hope this helps.
🙂
Rati says
Thank you! 🙂
Anjana says
I tried this twice. First time it came exactly as expected. Beautiful and tasty. Thank you. The second time I tried, a colour change was seen. It turned really dark. Not even closer to orange. Can you guide me what went wrong?
swasthi says
Hi Anjana,
I guess it is the sugar. The same thing happened when I made with turbinado sugar. It turns out to brownish shade. Hope this helps
Vinod Sudhindra says
Hi Swathi,
Thank you very much for the recipe, am a 40 year old man who has never cooked anything apart from bread toast in my life :). I took this as a challenge thrown by some of my friends and it turned out pretty good. Kids loved it and were asking for more. Best part is it was very close to what my Mom used to make, she would have been very proud and happy had she been around still 🙁
Thanks again, God bless
swasthi says
Hello!
You are welcome! So glad your halwa turned out good. Thank you so much!
Emily says
Made this and then ate the whole recipe by myself because my husband wouldn’t try any. SOOO good.
swasthi says
Thank you Emily!
Glad you liked it.
Koshy says
Very nice
swasthi says
Thank you!
Avishek Dan says
I love this recipe. The halwa is so yummy and creamy but doesn’t feel heavy on fat (which happens in recipes cooked with a lot of mawa). Everyone loved it so much that I had to make another batch right away.
swasthi says
Hi Avishek Dan,
Thank you! Glad you all loved it.
Minal Kalas says
Dear ma’am loved ur recipes I am a novice in cooking according to my son always tells me learn cooking .Tried it recipe’s came out good plz can you show how to make simple dal. TQ
swasthi says
Hi Minal,
You are welcome! Glad it turned out good. You can check this link to make dal fry and masoor dal. Hope this helps.
Shila Mollick says
Very good. Thank you.
swasthi says
Welcome Shila
Tanusree says
Well, today I have prepared gajar ka halwa too along with pizza. I used khova and fried the carrot in the beginning like your mom as I had the leftover kadai after making ghee yesterday. Added a bit of residue of ghee too. Taste was heavenly.
Thanks again for encouraging us to keep on cooking even in our hectic schedule.
swasthi says
Hey Tanu!
You are welcome. So glad to know your gajar halwa turned out good. Loved your smart way of using the ghee kadai.
🙂
Thank you so much!
Vijay V says
Nicely written and very detailed.
swasthi says
Thank you
Kelly says
I will be trying the carrot halwa in IP. I will be using coconut milk. I have made this before on stove top not in IP. Do I need to alter the recipe or the timing? TIA
swasthi says
Hi Kelly,
I haven’t made this anytime in IP with coconut milk. But it should work the same way.To be safe you can cook in the porridge mode. Hope this helps.
Anitha says
Your recipes are so easy to follow and yummy.swasthi can i use jaggery instead of sugar for this recipe if yes how.thank you
swasthi says
Hi Anitha
You are welcome. Thank you so much. Yes you can use jaggery but the taste will be completely different. Grated Jaggery can be added towards the end after the milk has absorbed. Just turn off the stove and then add the jaggery. Mix and leave it on the burner.It willl melt completely. I usually make a thick jaggery syrup first. Cool it completely and then just mix it in the carrot halwa towards the end. This tastes good.
Gina says
Hi Swasthi,
I made a huge batch of this amazing carrot halwa last night. It turned out very delicious and my friends said it was the best in the dinner menu. However I ended up with a lot of moisture in the instant pot and had to evaporate it for some time. Do you think I can reduce the milk next time? Will it alter the taste?. This is on my favorite recipe list. Thank you.
swasthi says
Hi Gina,
Great! Glad your friends liked the carrot halwa. I wouldn’t suggest lesser milk as the IP may throw a burn notice. My original recipe for stove top uses double the milk I mentioned for IP. So it will surely not make the halwa rich and will alter the taste. I feel the last part of evaporating the milk in the instant pot adds a lot of flavor and taste to the carrot halwa. Hope this helps. Thanks for trying.
Ally says
Good evening, will be trying out your recipe tomorrow, will let you know of the outcome. Thanks for the recipe.
sari says
Hey Swasthi,
I am an ardent fan of your blog and have been following your recipes for 2 years now. I have made this carrot halwa before a few times and turns out awesome. How can I make this to a gajar burfi? Can i make use of jaggery? Any thoughts appreciated. Thank you.
swasthi says
Hi Sari,
You are welcome. thanks for trying the recipes. Yes you can make a carrot burfi with some alterations. I did try a few times and failed terribly as the carrot needs to be cooked for much longer than it is done for this halwa. Iam not sure if jaggery will taste good with carrot.You can check this gajar kalakand. It turns out like burfi but is soft set. Hope this helps.