Carrot halwa recipe – popularly known as gajar ka halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone. There are a few different ways of making carrot halwa – a traditional method using whole milk, a rich version using khoya and then a quick method using condensed milk.
You can also check the recipe of gajar ka halwa using condensed milk.
I am sharing the other 2 methods here. But with step by step pictures on the traditional method, the way it is made in North Indian Cuisine. Gajar ka halwa is usually made in north Indian homes during winters when fresh Carrot i.e delhi gajar is in season.
However you can use any variety of carrots that are available. But make sure you use young tender gajar which lends a sweet aroma and yield a soft mouth melting halwa.
Carrot halwa recipe below
Carrot halwa recipe | Gajar ka halwa recipe | North Indian carrot halwa
Gajar halwa or carrot halwa is a classic sweet dish from Indian cuisine made with carrots, sugar and milk. It is flavored with cardamom powder.
Ingredients (240 ml cup used)
Ingredients for carrot halwa
- ½ kg carrot or gajar
- ½ liter milk (or 2 cups) full fat
- ½ cup sugar ( ½ cup + 2 tbsp) (prefer organic)
- 4 cardamom pods or elachi or (skinned and powdered)
- 2 tbsps ghee or clarified butter
optional ingredients for gajar halwa
- ¼ to ½ cup khoya or mawa (optional)
- Handful mixed nuts pista, cashew & almonds
How to make the recipe
Preparation for carrot halwa recipe
Choose tender or young carrots that are fresh.
Wash carrots under running water. Peel them and grate in a food processor or with a hand grater. Set this aside.
Dry roast nuts on a low heat until crunchy. You can also chop them first and fry in ghee if you prefer.
- Set aside to cool and chop them.
Next bring milk to a boil in a heavy bottom pot or deep pan.
How to make carrot halwa
- Add grated carrots and begin to stir.
Cook until the milk has completely evaporated. Keep stirring constsntly in between to prevent burning.
- Add sugar and stir. Sugar would release lot of moisture.
- Cook until half the moisture evaporates.
- Add ghee and stir well.
Continue to cook until the moisture evaporates and the halwa thickens. If you like you can add grated khoya at this stage. Stir and cook for just 2 to 3 mins.
Garnish carrot halwa with nuts. Serve Warm or chilled.
Method 2 - Gajar ka halwa using khoya.
For ½ kg carrot, we will use only about 1 cup milk. Then ½ cup grated khoya or mawa. ½ cup + 2 tbsp sugar. Follow the same method mentioned in the step by step pictures.
Preparation for carrot halwa recipe – step by step photos
1. Wash carrots thoroughly under running water. Peel and grate them. A food processor quickens the process of grating. So if you own one, you can use it.
2. 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.
On a low heat dry roast nuts until crunchy for garnishing. A few pistachios, cashews and almonds would do great. You can also fry them in ghee. But dry roasting eases the chopping work. Cool and chop them.
3. Next to the same pan, pour milk and begin to heat it.
How to make carrot halwa recipe
4. Add grated carrots.
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 sugar and stir.
9. Sugar melts and carrot halwa turns gooey once again. Stir and cook. When the moisture is half evaporated, add ghee and stir well.
10. Stir and cook until the halwa thickens. Just before you finish off, add cardamom powder.
Finally garnish carrot halwa with nuts. Serve chilled or warm.