Carrot (Gajar) Halwa

Had a pack of baby carrots at home and couldn’t finish in karamchand ishtyle … what could I make of it? Obviously some halwa! With my sweet teeth, I can’t think beyond some meetha 😀 . Not to mention, this one also I love (its redundancy that I mention it neway!)

This was the first time I tried making gajar ka halwa and the results were delicious!! These were with the orange baby carrots I had on hand, but it will taste best with the pink-red carrots we get in India. 

9-gajar-halwa-closeup.jpg 10-carrot-halwa-served.jpg

Carrots: about 1 lb (or around half kg) – I used the baby carrots I had on hand – If using the normal long ones – it would be about 6-7. If you get pre-shredded carrots, use about 2 cups
Milk: 4 cups (I used 2% – low fat milk – You may use whole milk as well)
Sugar: 5 tablespoons (You may vary the sugar-level to your taste)
Chopped cashews: 2 teaspoons (You may use a combination of nuts of your choice)
Cardamom (Elaichi) powder: a pinch
Ghee: ½ teaspoon 

Here’s the method in an animation:


  1. Wash and peel/scrape the carrots.
  2. 1-carrots.jpg

  3. Grate the carrots with a hand grater or food processor. I prefer to use the hand grater. You will get about 2 cups of grated carrots.
  4. 2-grated.jpg

  5. In a heavy-bottomed (non-stick) pan, heat the milk. I add a quarter cup of water with it so that the milk does not stick to the vessel.
  6. When the milk is about to boil, add the carrots. Mix well so that the carrots are immersed in the milk.
  7. 3-carrots-and-milk.jpg

  8. When the mixture comes to a boil, reduce the heat to low and cook with stirring every 5 minutes. Do not cover while cooking, as the milk would boil over. You would need to cook till most of the milk is absorbed and the mixture is almost dry. This will take about 45 minutes to an hour – but ensure you cook on low heat as the mixture might stick to the vessel if the heat level is increased.
  9. 4-boiling.jpg 5-half-cooked.jpg 6-carrots-cooked.jpg
    Pictures taken at different stages of cooking (T-B): Five minutes after first boil; Reduced to half; Carrots done and dry

  10. In the meanwhile, fry the cashews in the ghee till they are a golden-brown.
  11. When the carrots are done, add the sugar, fried cashews, and cardamom powder. Cook while stirring constantly.
  12. 7-carrots-with-sugar.jpg

  13. Now, with the sugar, the mixture will have liquid content again. Keep in mind that all through the halwa has to be cooked on low heat. Cook with stirring every couple of minutes till the mixture is almost dry and comes together in a lump.
  14. 8-halwa-done.jpg

  15. Turn off the heat. The halwa is ready to be served and relished!
  16. 9-gajar-halwa-closeup.jpg

  17. For a fancy decoration, I have garnished with a few more cashews, you may try other ideas as well!
  18. 10-carrot-halwa-served.jpg


6 Responses to “Carrot (Gajar) Halwa”

  1. Visiting Ur blog first time. U have a nice and lovely blog.
    Nice Presentation…….Pictures are drooling.

    From skribles: Thanks Sireesha … 🙂 .. Hey ur blog is very nice too … Hadnt come across it before

  2. Its so simple.i will try it today

    From skribles: Thanks Vijay

  3. Delicious recipe. Love gajar halwo. I am going to try this.

    From skribles: Thanks Payal

  4. i made this day before yesterday…..its tasting great…thnx ….

    From skribles: Thanks Nishi, good to know u liked it 🙂 hope Tushar liked it too … thanks for visiting

  5. hey i wanna send halwa as a parcel to my friend in UK from India
    I am not sure how to pack the halwa,should i prepare and keep it in the fridge or something.Because it is made of milk will it get spoilt.Please reply fast as I need to decide on what to send .Thanks a lot in advance

    From skribles: I would suggest that make the halwa only on the day you want to send it. Cool it well and then pack it well in airtight ziplock pouch, plastic box, or such as per your convenience. Then, keep it in the fridge (keeping it while still hot can cause the halwa to spoil hence cool well before refridgerating). Let it remain in the fridge till just before leaving. Then, you may pack it in your baggage. Once in UK, again it needs to be kept in the fridge till it is consumed. It should last well for a week or so. Hope this helps 🙂

  6. I like carrot kalwa. Usually we will order it from our local Indian restaurant. The price is very reasonable, therefore no body in household bother to learn the skill from mum. I just purchased a murukku maker, anyone have good recipe for me to try?

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