Carrot Halwa (Gajar ka Halwa) – Traditional Lahori Style

Ingredients

• 1 kilogram Carrots (firm, heavy, bright orange; peeled and grated)
• 1 cup Ghee (unsalted, divided (reserve 2 tbsp for finishing))
• 1.5 liter Whole Milk (full‑fat, fresh)
• 200 grams Granulated Sugar (adjust to taste)
• 4 pods Green Cardamom Pods (lightly crushed)
• 200 grams Khoya (Mawa) (store‑bought or homemade, crumbled)
• 30 grams Almonds, sliced (optional, toasted for garnish)
• 30 grams Pistachios, sliced (optional, toasted for garnish)

Instructions

1. Select the carrots

   Choose firm, heavy carrots with bright orange color; avoid thin, wrinkled or overly soft carrots.

   Time: PT5M

2. Wash, peel and grate

   Rinse carrots thoroughly, peel with a knife or peeler, then grate using a fine‑to‑medium grater.

   Time: PT15M

3. Heat ghee

   Place the heavy‑bottomed pan on high flame and melt 1 cup of ghee.

   Time: PT2M

   Temperature: high

4. Sauté carrots

   Add the grated carrots to the hot ghee, stir continuously and sauté until they turn a deeper orange and release some moisture.

   Time: PT15M

   Temperature: medium-high

5. Add cardamom

   Stir in the crushed cardamom pods and continue sautéing for another 5 minutes.

   Time: PT5M

   Temperature: medium

6. Introduce milk

   Pour 1.5 L of whole milk into the pan, stirring to combine with the carrot‑ghee mixture.

   Time: PT2M

   Temperature: medium

7. Slow‑cook the mixture

   Reduce flame to low and cook, stirring every few minutes, until the milk is almost completely absorbed and the mixture thickens (about 50 minutes).

   Time: PT50M

   Temperature: low

8. Add sugar

   Stir in the sugar, dissolve completely, and taste for sweetness.

   Time: PT5M

   Temperature: low

9. Cook until oil separates

   Continue cooking on low heat until a thin layer of clear oil appears around the edges and the halwa looks glossy (about 10 minutes).

   Time: PT10M

   Temperature: low

10. Incorporate khoya

    Add the crumbled khoya, mix well, and cook for another 5 minutes to blend the richness.

    Time: PT5M

    Temperature: low

11. Finish with reserved ghee

    Drizzle the reserved 2 Tbsp of ghee over the halwa and give a final gentle stir.

    Time: PT1M

12. Garnish and serve

    Optionally garnish with toasted sliced almonds and pistachios, then serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

38 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Carrots: butternut squash
• Instead of Ghee: unsalted butter
• Instead of Whole Milk: evaporated milk
• Instead of Granulated Sugar: powdered sugar, jaggery
• Instead of Green Cardamom Pods: ground cardamom (½ tsp)
• Instead of Khoya (Mawa): condensed milk
• Instead of Almonds, sliced: pistachios, cashews
• Instead of Pistachios, sliced: almonds, cashews

Equipment Needed

• Heavy‑bottomed pan or kadhai
• Box grater or electric grater
• Knife
• Cutting board
• Measuring cup and spoons
• Wooden spoon or heat‑proof spatula
• Small bowl (for khoya) (optional)
• Serving dish

Critical Steps — Do Not Skip

• Grating the carrots to the right size
• Roasting carrots in ghee for 10‑15 minutes
• Slow cooking with milk on low flame
• Cooking until oil separates
• Adding khoya at the end

Chef Tips from the Video

• Use fresh, high‑quality ghee for authentic flavor.
• A pinch of saffron dissolved in warm milk can be added with the milk for extra aroma.
• Toast the nuts separately in a dry pan before garnishing for extra crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in portions for up to 1 month; thaw in refrigerator before reheating.

Room temperature: Can sit at room temperature for up to 2 days, but refrigeration is recommended.

Make-Ahead Tips

• Halwa tastes even better the next day; reheat gently on low flame with a splash of milk.
• Khoya can be prepared in advance and stored in the fridge for up to a week.