Carrot Halwa (Gajar ka Halwa) - Carrot Halwa Recipe
MENU
Home  »  Recipes  »  Savory  »  Carrot Halwa (Gajar ka Halwa)

Carrot Halwa (Gajar ka Halwa)

Carrot halwa (or gajar ka halwa) is an Indian pudding made with carrots and nuts and spiced with cardamom. It is a stellar treat that you should learn to make right now because it is simply that fantastic.

A bowl of warm carrot halwa

I first learned about carrot halwa when I had it hot off of the buffet at an Indian restaurant. It was this soothing porridge that I ate in the company of good friends and it somehow made returning to my desk job (in my pre-blogging days) tolerable.

If you prefer your desserts cold, you can chill it and turn it into bite-sized carrot halwa bars. The recipe for carrot halwa below contains instructions on how to make those as well.

What Makes Carrot Halwa Amazing

The recipe is made without food coloring. It gets its orange flavor from the abundance of carrots that are used in the carrot halwa recipe.

It is warm and sweet and rich, containing ghee (clarified butter), cashews, almonds, pistachios, cardamom, milk, ricotta cheese, and (of course) sugar. The flavor and spices combined with the dish’s warmth calms me right down.

A piece of chilled carrot halwa in a bowl

Ingredients to Make Carrot Halwa

You’ll need the following ingredients to make this dessert:

  • carrots
  • ghee
  • cashews
  • sliced almonds
  • ricotta cheese
  • dried milk
  • milk
  • sugar
  • ground cardamom
  • shelled pistachios

How to Make Carrot Halwa

Start off by microwaving finely chopped carrots for ten minutes in an airtight microwave-safe dish.

While your carrots are steaming away, heat up ghee in a heavy-bottomed saucepan on medium-low heat.

Fry cashews and almonds in the melted ghee until they are golden but not burnt. Use a slotted spoon to remove the nuts and reserve them for later.

Add ricotta cheese and dried milk to the ghee, stirring to combine.

Fry until the moisture evaporates and the cheese mixture just begins to brown.

Stir in cooked carrots and cook for two minutes.

Add milk, sugar, and cardamom, reduce heat to low, and cook until almost dry – between 10 and 20 minutes. Stir periodically to keep the bottom from scorching.

Finally, remove from heat, mix in the fried nuts, and either:

  • put into bowls, garnish with crushed pistachios, and serve hot; or
  • transfer into an 8″ square baking dish, garnish with crushed pistachios, chill, and cut into squares and serve.

(I modified the recipe for carrot halwa that you see in this post from one on IndiaCurry.com.)

If You Like Indian Desserts…

Diwali (the Indian festival of lights) is a perfect time to celebrate Indian culture by making Indian desserts. But, really, any time will work since the desserts are so amazingly good. Some of my favorites are:

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
A bowl of warm carrot halwa
Print Pin
5 from 2 votes

Carrot Halwa (Gajar ka Halwa)

Carrot halwa is a sweet, luscious Indian dessert packed full of carrots and nuts and flavored with cardamom. Serve it either hot (in bowls) or cold (cut into bars).
Course Breakfast
Cuisine Indian
Keyword carrot halwa, gajar halwa, gajar halwa recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 555kcal
Author Stef

Ingredients

  • 3 cups finely chopped carrots tightly packed
  • 1/2 cup ghee You can make your own ghee or order it online if you can't find it near you.
  • 1/4 cup cashews split into halves
  • 1/4 cup sliced almonds
  • 1 cup whole ricotta cheese
  • 1 cup dried milk whole milk is best, but skim will work
  • 1/4 cup milk whole milk is best, 2% is good, skim will work
  • 1 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 cup shelled pistachios crushed

Instructions

  • Put carrots in a covered/airtight microwave-safe dish.
  • Microwave for 10 minutes on high. Set aside.
  • Melt ghee in a heavy-bottomed pan on medium-low heat.
  • Fry cashews and almonds in the ghee until golden. Keep a close eye on them to ensure that they don't burn.
  • Remove the nuts with a slotted spoon and set them aside.
  • Add ricotta cheese and dried milk to the ghee and stir to combine.
  • Fry till almost all the moisture is gone and the cheese just starts to turn brown.
  • Add cooked carrots, stir to combine, and cook for two minutes.
  • Add milk, sugar and cardamom. Stir. Cook on low heat until almost all the moisture is gone again. (The original instructions said that this should take about ten minutes, but it took me about twenty.) Stir periodically to keep from scorching the bottom.
  • Remove from heat and mix in cashews and almonds.
  • Serve the carrot halwa immediately, garnished with the pistachios; or, optionally, transfer the mixture into an 8" square baking pan, garnish with pistachios, cool to room temperature, and then refrigerate it. After two hours, cut it into bite-size squares and serve.

Notes

*8" square baking dish
Yield an 8" square baking dish* of halwa

Nutrition

Nutrition Facts
Carrot Halwa (Gajar ka Halwa)
Amount Per Serving
Calories 555 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g85%
Cholesterol 81mg27%
Sodium 164mg7%
Potassium 665mg19%
Carbohydrates 54g18%
Fiber 3g12%
Sugar 46g51%
Protein 14g28%
Vitamin A 11111IU222%
Vitamin C 6mg7%
Calcium 331mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Love it? Share it!

Leave a Reply

Your email address will not be published. Required fields are marked *

11 comments on “Carrot Halwa (Gajar ka Halwa)”

  1. Duchesssays:

    wow, this sounds fabulous! I’m going to make it for thanksgiving!

  2. Shellysays:

    Please tell me your Indian dessert week is going to have a kheer recipe! The Indian restaurant near me has the BEST, and I haven’t been able to find a good recipe!

  3. this looks delicious! thanks for this new idea!

  4. Yum I love Gajar halwa. Waiting for the gulab jamun post as I always botch my gulab jamuns!

  5. Is there anyway to make it without dried milk?

  6. Laurensays:

    This sounds fantastic! I’m a newfound Indian food junkie but I’ve yet to try this. I’m going to give making it a shot, though. Yum!

  7. My Indian exchange student once made it for some other friends and I– it was awesome!

  8. Honeysays:

    wow that looks really good and i’m impressed you gave this a shot. really nice job!

  9. Stefsays:

    Shelly – Sorry, no kheer recipe this week. I’ll have to add it to my list though. I’ve made it before just never photographed or posted about it.

    Club Dine – There may be, but I don’t know how. Sorry.

  10. vincentsays:

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

  11. Kayleesays:

    Each every tips of your post are awesome. Thx

    Bridesmaids Dresses

Show All Comments

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post