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For Day 6 of BM, I made the most widely made and liked dessert in India, Gajar Halwa aka Carrot Halwa. I read somewhere that carrot halwa is generally made in winters because the sweet carrots or gajar is widely available in winters. My MIL makes the best Carrot halwa and she makes hers with khoya, but I took the short cut and made mine with condensed milk. 

For best results, this dessert has to be cooked low and slow, on a low flame stirring occasionally in the beginning and more frequently at the end when the halwa is coming together. 

Here’s how I made it:

Print Recipe
Gajar Halwa (Carrot Halwa) Yum
Gajar Halwa (Carrot Halwa)
Course dessert
Cuisine north indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 6 Carrots - medium, grated (I took another short cut and used the food processor, but if you have the time, patience and the bicep strength, go ahead and grate your carrots by hand)
  • cups Milk (I used 2% )
  • 1 12 oz . cans Condensed milk of
  • 1/2 cup Sugar (or as per taste)
  • 1/2 tsp cardamom Ground (elaichi)
  • 2 tbsp Cashews
  • 2 tbsps Raisins
Course dessert
Cuisine north indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 6 Carrots - medium, grated (I took another short cut and used the food processor, but if you have the time, patience and the bicep strength, go ahead and grate your carrots by hand)
  • cups Milk (I used 2% )
  • 1 12 oz . cans Condensed milk of
  • 1/2 cup Sugar (or as per taste)
  • 1/2 tsp cardamom Ground (elaichi)
  • 2 tbsp Cashews
  • 2 tbsps Raisins
Gajar Halwa (Carrot Halwa)
Instructions
  1. In a wide saute pan, heat 1tbsp ghee (clarified butter) and roast the cashews and raisins. Once the cashews are golden and raisins plump up, remove and set aside.
  2. In the same pan, add 2tbsp ghee and the grated carrots. Saute on low flame until the carrots don't smell raw anymore, this takes about 20-30 minutes.
  3. Slowly add the milk and bring the mixture to a gentle simmer. Cook uncovered until the milk starts to thicken and the carrots are completely tender, this will take about 15 minutes.
  4. Next add condensed milk and sugar. As the sugar melts the mixture will become liquidy, but as it cooks it thickens again. Cook, stirring occasionally until the mixture becomes thick, takes about 20-25 minutes. Add the ground cardamom and cook for couple of minutes.
  5. Garnish with the roasted cashews and raisins.
Recipe Notes

Enjoy hot, cold or at room temperature. Tastes great with a scoop of vanilla ice cream. If you are anything like me, you will have raisins and cashews left behind for the final bite :-). If you are not, you will have below as your last bite.

Lets check out what my fellow marathoners have cooked up for Day 6 of BM#10.

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21 thoughts on “Gajar Halwa (Carrot Halwa)”

  1. love all those shortcuts..the few times i made them, i actually grated them and used whole milk to reduce it to the right consistency. Maybe that is why I have not made it more than just a few times! thanks for the tips!

  2. Looks yummy Pavani .. food processor is so useful for grating.VardhiniCheckout my 200th Post GiveawayEvent: Bake FestEvent: Dish it Out – Soy and Tomatoes

  3. Wow,this looks absolutely awesome!I believe grating by hand definitely yields much much better results than using the food processor – the one time I had tried using the FP,it turned mushy and did not have the right consistency.So making Gajar ka Halwa could well be a synonym for the patience test;)Lovely looking Halwa here!

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