Gajar Ka Halwa Recipe

Ingredients

• 4 tbsp Ghee (unsalted, melted in pan)
• 1.5 kg Carrots (red carrots, peeled, washed, stalk removed, grated)
• 300 g Granulated Sugar (adjust to taste)
• 250 g Mawa (Khoya) (crumbled, roasted before adding)
• 1 cup Milk (optional, adds richness)
• 20 pieces Cashews (cut into halves or quarters)
• 20 pieces Almonds (sliced lengthwise)
• 6 pods Green Cardamom Pods (peeled and ground to fine powder)
• 1 tbsp Ghee (for garnish) (optional drizzle before serving)

Instructions

1. Prepare Carrots and Dry Fruits

   Peel, wash, and grate 1.5 kg carrots. Cut 20 cashews into halves or quarters and 20 almonds into thin slices. Peel 6 green cardamom pods and grind to a fine powder.

   Time: PT10M

2. Heat Ghee and Roast Carrots

   Add 4 tbsp ghee to the wok and let it melt over medium flame. Add the grated carrots, stir, and roast for 2 minutes.

   Time: PT2M

   Temperature: Medium flame

3. Cook Carrots Covered

   Cover the wok, reduce to low‑medium flame and cook for 5 minutes. Uncover, stir, then cover again and cook another 5‑6 minutes, stirring occasionally, until carrots are tender but not mushy.

   Time: PT11M

   Temperature: Low‑medium flame

4. Add Sugar and Reduce Juice

   Add 300 g sugar, cover and cook for 3‑4 minutes on medium flame until sugar dissolves. Then uncover and continue cooking on medium‑high flame, stirring, until excess juice evaporates and the mixture thickens.

   Time: PT8M

   Temperature: Medium‑high flame

5. Roast Mawa

   Crumble 250 g mawa into the pan, stir and roast on low‑medium flame for about 5 minutes until it turns light golden and releases a fragrant aroma. Ghee will separate.

   Time: PT5M

   Temperature: Low‑medium flame

6. Optional Preservation of Carrot‑Sugar Mix

   If you wish to store, transfer the cooked carrot‑sugar mixture to an airtight container, let it cool, then freeze. This mix can be kept for up to 6 months.

   Time: PT5M

7. Finish Halwa with Milk and Nuts

   Take 1 kg of the carrot‑sugar mixture (or thawed frozen mix). Add 1 cup milk (optional) and cook on high flame, stirring constantly, for about 5 minutes until the mixture becomes dense. Add the roasted mawa, the prepared cashews, almonds, and cardamom powder. Cook for another 2 minutes, stirring to combine.

   Time: PT7M

   Temperature: High flame

8. Garnish and Serve

   Transfer the halwa to a serving platter, garnish with the remaining dry fruits and a drizzle of ghee if desired. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g