Carrot Halwa (Gajar Ka Halwa)

Ingredients

• 1 kilogram Carrots (fresh red carrots, washed and peeled)
• 0.75 cup Ghee (unsalted, melted)
• 1 cup Granulated Sugar (adjust sweetness to taste)
• 3 cup Full-Fat Milk (can be warm or cold)
• 30 gram Cashew Nuts (lightly crushed)
• 30 gram Almonds (lightly crushed)
• 2 tablespoon Raisins (golden raisins)
• 0.5 teaspoon Cardamom Powder (ground green cardamom)
• 200 gram Mawa (Khoya) (ready‑made, grated)

Instructions

1. Wash and Peel Carrots

   Rinse the carrots under running water, scrub to remove soil, then peel them with a peeler.

   Time: PT5M

2. Grate Carrots

   Grate the peeled carrots using a coarse grater. Rinse the grated carrots quickly to wash away any remaining grit.

   Time: PT10M

3. Heat Ghee

   Place the pan on medium flame and add 1/2 cup of ghee. Let it melt completely.

   Time: PT3M

   Temperature: Medium flame

4. Sauté Carrots in Ghee

   Add the grated carrots to the hot ghee. Stir continuously and sauté for about 12 minutes until the carrots soften and release moisture.

   Time: PT12M

   Temperature: Medium flame

5. Add Nuts, Raisins & Cardamom

   Stir in the crushed cashews, almonds, raisins, and cardamom powder. Cook for 1 minute.

   Time: PT1M

   Temperature: Medium flame

6. Incorporate Sugar

   Add 1 cup of sugar and mix well until it dissolves completely.

   Time: PT2M

   Temperature: Medium flame

7. Add Milk

   Pour in 3 cups of full‑fat milk, stirring continuously to combine with the carrot mixture.

   Time: PT2M

   Temperature: Medium flame

8. Simmer and Reduce

   Reduce the heat to low and let the halwa cook uncovered, stirring occasionally, for about 45 minutes until the milk is absorbed and the mixture thickens.

   Time: PT45M

   Temperature: Low flame

9. Dry the Halwa

   Increase the flame slightly and cook uncovered for another 5 minutes, stirring constantly, until the mixture looks dry and glossy.

   Time: PT5M

   Temperature: Medium flame

10. Add Mawa (Khoya)

    Stir in the grated mawa and cook for 2 minutes until fully incorporated and the halwa becomes richer.

    Time: PT2M

    Temperature: Medium flame

11. Finish with Remaining Ghee

    Add the remaining 2 tablespoons of ghee, mix well, and let the halwa rest on low flame for 5 minutes.

    Time: PT5M

    Temperature: Low flame

12. Serve

    Turn off the heat, garnish with a few extra nuts if desired, and serve warm.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Carrots: orange carrots
• Instead of Ghee: unsalted butter, vegetable oil (flavor will change)
• Instead of Granulated Sugar: jaggery, honey (use less)
• Instead of Full-Fat Milk: almond milk (flavor will change)
• Instead of Cashew Nuts: pistachios, walnuts
• Instead of Almonds: cashews, pistachios
• Instead of Raisins: sultanas, chopped dates
• Instead of Cardamom Powder: ground cardamom pods
• Instead of Mawa (Khoya): milk powder 1/4 cup

Equipment Needed

• Heavy‑bottomed pan or kadhai
• Coarse grater
• Knife
• Measuring cups and spoons
• Wooden stirring spoon
• Stove

Critical Steps — Do Not Skip

• Washing and peeling carrots to remove all soil.
• Sautéing carrots in ghee until softened.
• Reducing milk completely to achieve the right texture.
• Incorporating mawa for richness.
• Final addition of ghee for shine.

Chef Tips from the Video

• Use fresh red carrots for a vibrant color and natural sweetness.
• Roast the carrots slowly for deeper caramelization.
• A pinch of saffron soaked in warm milk adds an elegant aroma (optional).
• Homemade khoya yields the richest flavor; if unavailable, use milk powder as a substitute.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portioned containers for up to 1 month; thaw gently before serving.

Room temperature: Not recommended beyond a few hours at room temperature.

Make-Ahead Tips

• Halwa can be prepared a day ahead; reheat gently on low flame with a splash of milk.
• If using fresh mawa, grate it just before adding to keep it fluffy.