Carrot halwa recipe (Gajar halwa recipe)

Last Updated on October 14, 2021

Carrot halwa is a popular Indian dessert made by sauteing carrots, simmering carrots with milk to get a rich delicious gajar ka halwa. Gajar ka halwa is one of the most popular deserts served in any party or wedding or any other celebration. Carrot halwa is also known as gajar halwa or gajar ka halwa. Lets get on to learn carrot halwa recipe with step by step pictures and video.

Carrot halwa is loved by almost all as it never fails to impress anyone. Gajar ka halwa is my most favourite dessert as amma makes the best carrot halwa.

In North India red carrots or Delhi carrots are used. But here in South India the regular orange ooty carrots are used to make this carrot halwa. Though Delhi gajar tastes the best you can use any carrot to try this halwa. Carrot halwa is called as gajrela in Punjabi language.

About Carrot Halwa

Carrot halwa is often made during winters as its a popular sweet made in North India. Gajar ka halwa is one of the sweets that clicked for me in the first attempt itself and after that no looking back, it comes out good every time I make it. I wanted to try the traditional way of making carrot halwa, the slow cooking process and this time I tried with khoya and the halwa turned out delicious.

How to make Carrot halwa  – 3 ways

• Pressure cooker method : This is quick to make and needs only little baby sitting and stirring. The texture will be soft and goey.
• Open pot method : This is the traditional method of making carrot halwa but takes time and effort of stirring often to avoid from burning at the bottom. However slow cooking gives more taste to the halwa.
• Instant pot method : Instant pot can be used to make halwa if made in bulk. You can just saute and slow cook it to get the perfect desired texture, taste and consistency.

Variations

• White sugar is usually preferred, but you can replace it with jaggery or brown sugar too.
• You can skip milk and make it entirely with condensed milk too.
• You can even add saffron strands and raisins in addition.
• You can use Delhi carrots(red carrots) or regular ooty carrots.

Serving and Storage

Hot carrot halwa with cold vanilla ice icecream is a match made in heaven, if you haven’t tasted the combo then you should do it right away. You can serve it with any flavored icecream though vanilla is the best combo. You can serve halwa with ice cream or as such too.

Carrot halwa keeps well in room temperature for one day. If refrigerated you can extend shelf life up to 2 days.

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Carrot halwa | Gajar ka halwa recipe

Carrot halwa is a popular dessert made by sauteing carrots, simmering carrots with milk to get a rich delicious gajar ka halwa. Gajar halwa is one of the most popular deserts served in any party or wedding or any other celebration. Carrot halwa is also known as gajar halwa or gajar ka halwa.

Course Dessert, sweet

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

• 2 cups carrots grated tighly packed
• 1 and 1/2 cups milk boiled and cooled
• 1/2 cup sugar
• 2 tbsp + 2 tsp ghee
• 1/4 cup khoya optional
• 1/2 tsp cardamom powder
• 2 tbsp nuts

Instructions

• Wash carrots well, trim the edges and peel off the skin.Grate it using a grater.In a pan or pressure cooker, heat 2 tsp of ghee add chopped nuts.Fry until golden.
• Remove and set aside.In the same pan add grated carrots, saute for 5-7mins or until it shrinks a bit and the colors changes.
• Add milk.Keep the flame in low medium for the milk to reduce.It will nicely bubble and start reducing slowly,stir on and off.Keep scraping the sides.
• When the milk is almost reduced add khoya mix well.Then add sugar.Once you add sugar, it will again become runny, just keep cooking and stirring.Keep stirring so that it does not stick to the bottom of the pan.
• When the mixture becomes dry add ghee and stir well.When it becomes dry with a slight sticky texture,add cardamom powder.
• The mixture comes together with a sticky texture that's the right consistency.Give a quick stir, let it cook for a minute then add ghee fried nuts and switch off.
• Serve hot / warm!

Video

Notes

• Don't add sugar before carrots are cooked.
• Adjust sugar according to your preference.
• Always saute carrots in ghee till raw smell completely leaves then add milk.
• Using a thick bottomed utensil is a must.
• Cooking the entire process in low or low medium flame is advisable.
• You can even add saffron strands and raisins in addition.
• The halwa keeps well for 2-3 days if refrigerated, in room temperature only for a day.

If you have any more questions about this carrot halwa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this gajar ka halwa ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Method 1 – Open Pan Method

This is the traditional method to make carrot halwa by sauteing carrots, simmering and cooking in milk and reducing it until its thick and comes to the desired consistency.

How to make carrot halwa – Step by Step Method

1. Wash carrots well, trim the edges and peel off the skin.Grate it using a grater.In a pan or pressure cooker, heat 2 tsp of ghee add chopped nuts.Fry until golden.2.Remove and set aside.In the same pan add grated carrots, saute for 5-7 mins or until it shrinks a bit and the colors are changed.
2. Add milk.Keep the flame in low medium for the milk to reduce.It will nicely bubble and start reducing slowly,stir on and off.Keep scraping the sides.
3. When the milk is almost reduced add khoya mix well.Then add sugar.Once you add sugar, it will again become runny, just keep cooking and stirring.Keep stirring so that it does not stick to the bottom of the pan.
4. When the mixture becomes dry add ghee and stir well. When it becomes dry with a slight sticky texture, add cardamom powder.
5. The mixture comes together with a sticky texture that’s the right consistency.Give a quick stir, let it cook for a minute then add ghee fried nuts and switch off. Serve hot / warm!

Method 2 – Carrot halwa using pressure cooker

Ingredients

• 2 cups carrot grated
• 1 cup milk
• 1/4 cup sugar
• 2 tbsp ghee
• 1 tbsp chopped almonds / cashews
• 1/8 tsp cardamom powder

Instruction

1. Trim the edges of carrots, peel the skin.Then shred the carrots.I used delhi carrot you can use ooty carrots too.
   
2. Measure and transfer to a bowl.Heat a tsp ghee in a pan.
   
3. Add carrots, saute for 5-7 mins.Then add milk.
   
4. Mix it once, then pressure cook for 3 whistles in medium flame.Or you can simmer and leave it for 10 mins.
   
5. When you open this is how it looks.Slightly goey with little milk.NOw at this stage add sugar.
   
6. Cook in medium flame until it shrinks.Finally add remaining ghee.
   
7. Add cardamom powder, chopped almonds stir well and switch off.
   

Serve hot or warm!

Gajar ka halwa using condensed milk

Method 3 – Gajar ka halwa using condensed milk

Ingredients

• 1 and 1/2 cups carrot grated
• 1/2 cup condensed milk
• 1/2 cup milk
• 2 tbsp sugar
• 2 tbsp ghee
• 1 tsp pistachios for garnish
• 1/8 tsp cardamom powder

Instruction

1. Wash carrots well, trim both the edges and peel off the skin.Grate it using a grater.
   
2. Measure and keep it ready.In a pan or pressure cooker, heat ghee and add grated carrots.Saute till raw smell leaves and it starts to shrink.
   
3. Add remaining 1/2 tbsp ghee and keep sauteing till it shrinks.,it may take atleast 5mins, do this in low flame.Add condensed milk.
4. Then add sugar and milk.Let it cook.
   
5. Once carrots become soft and cooked fully , keep the flame in low medium for the milk to reduce.It will nicely bubble and start reducing slowly,stir on and off.Keep scraping the sides.Keep stirring so that it does not stick to the bottom of the pan.
6. When it becomes dry with a slight sticky texture,add cardamom powder .Give a quick stir, let it cook for a minute then switch off.

Serve hot / warm with nuts as garnish!

Carrot halwa using condensed milk

Expert Tips

• Always saute carrots in ghee till raw smell completely leaves.
• I used homemade condensed milk.
• I used raw nuts, you can add ghee fried cashews / badams too
• Using a thick bottomed utensil is a must.
• Cooking the entire process in low or low medium flame is advisable.
• The halwa keeps well for 2-3 days if refrigerated, in room temperature only for a day.
• Cardamom powder is used for giving a mild flavour to carrot halwa but if you don’t prefer adding just skip it.

FAQs

1.What is carrot halwa?

Carrot halwa is a popular Indian dessert made by sauteing carrots in ghee, simmering and cooking it in milk until its reduced to form thick milk solids which along with carrots gives a rich delicious halwa. Carrot halwa is popularly known as gajar ka halwa or gajar halwa.

2.Which type of carrot is good for halwa?

Red carrots also called as Delhi carrots are best to make this halwa. However you can try this halwa with ooty or regular carrots too.

3.Is carrot halwa good for health?

Low fat carrot halwa is healthy. You can use low fat milk and jaggery or dates as sweetner to make a healthy low fat version. However regular carrot halwa in small quantities on those rare occasions can be had as a dessert which is surely good.

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