Gajar ka Halwa (Carrot Halwa) without Ghee or Mawa

Ingredients

• 0.5 kg Carrots (red carrots, washed, peeled and grated using the large holes of a grater)
• 1.5 L Full‑fat Milk (whole milk, preferably 3.5% fat, cold)
• 150 g Granulated Sugar (adjust to taste; 10% of milk volume)
• 0.25 tsp Cardamom Powder (ground green cardamom, freshly ground if possible)
• 1 tbsp Ghee (for toasting nuts; can be omitted or replaced with butter)
• 2 tbsp Slivered Almonds (raw, toasted lightly in ghee)
• 2 tbsp Chopped Cashews (raw, toasted lightly in ghee)
• 2 tbsp Raisins (golden or dark, added with toasted nuts)

Instructions

1. Prepare the carrots

   Wash the carrots thoroughly, trim the ends, peel them, then grate using the large‑hole side of a box grater until you have about 0.5 kg of grated carrot.

   Time: PT15M

2. Boil the milk

   Pour 1.5 L of full‑fat milk into the heavy‑bottomed wok, place over medium‑high heat and bring to a rolling boil, stirring occasionally to prevent scorching.

   Time: PT10M

   Temperature: 100°C

3. Cook carrots in milk

   When the milk is boiling, add the grated carrots. Stir gently at first; as the mixture thickens, increase stirring frequency. Continue cooking until the milk has reduced dramatically and the mixture is thick, about 45 minutes.

   Time: PT45M

   Temperature: Medium heat (≈80°C)

4. Add sugar and cardamom

   Stir in 150 g sugar and 0.25 tsp ground cardamom. Cook, stirring continuously, until the sugar dissolves and the halwa begins to release a glossy layer of ghee from the sides, about 20 minutes.

   Time: PT20M

   Temperature: Medium heat (≈80°C)

5. Toast nuts

   In a small pan, melt 1 tbsp ghee over low flame. Add slivered almonds, chopped cashews and raisins. Toast lightly until the nuts turn a light golden hue, about 5 minutes.

   Time: PT5M

   Temperature: Low heat (≈60°C)

6. Finish the halwa

   Transfer the toasted nuts and raisins into the halwa, mix well so the nuts are evenly distributed. Turn off the heat.

   Time: PT2M

7. Serve

   Spoon the warm Gajar ka Halwa into serving bowls. It can be enjoyed hot, at room temperature, or chilled with a scoop of vanilla ice‑cream.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Carrots: Sweet potatoes (same weight)
• Instead of Full‑fat Milk: Full‑fat coconut milk, Full‑fat buffalo milk
• Instead of Granulated Sugar: Jaggery (same weight), Honey (120 g)
• Instead of Cardamom Powder: Cardamom pods (crush 1 pod)
• Instead of Ghee: Unsalted butter, Vegetable oil
• Instead of Slivered Almonds: Pistachios, Walnuts
• Instead of Chopped Cashews: Pine nuts, Peanuts
• Instead of Raisins: Dried cranberries, Sultanas

Equipment Needed

• Heavy‑bottomed wok or deep saucepan
• Box grater (large‑hole side)
• Wooden spatula or heat‑proof silicone spoon
• Measuring cup (liters) and kitchen scale
• Small frying pan for nuts
• Serving bowl or plate
• Knife (for chopping nuts)

Critical Steps — Do Not Skip

• Ensure the milk reaches a full boil before adding carrots to start proper reduction.
• Stir continuously after sugar is added until the halwa shines and releases ghee.
• Do not let the mixture scorch; adjust heat as needed during the long reduction.

Chef Tips from the Video

• Grate carrots finely for faster cooking and smoother texture.
• Using full‑fat milk is essential for natural mawa formation and richness.
• Stirring continuously in the final stage prevents the halwa from sticking and ensures an even shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in portioned containers for up to 1 month; thaw and reheat gently.

Room temperature: Not recommended beyond 2 hours at room temperature.

Make-Ahead Tips

• Halwa can be prepared a day ahead; reheat gently on low heat with a splash of milk to restore softness.