Gajar ka Halwa | Carrot Halwa

This carroty sweet, buttery dessert is the perfect way to end a meal. Gajar ka halwa/carrot halwa tastes the best when slow cooked, when the carrots get gently caramelised, not only are the sweet tones released but also the twang from the evaporated milk. It’s like all the ingredients exist in perfect harmony.

Without getting all philosophical and deep about it, all I can say is that Gajar ka Halwa is probably my favourite dessert. I don’t tend to use carrots in my food so much, unless it is a salad. But I’m always tempted to pick up carrots here in the UK as we get really nice fresh juicy looking carrots. And then when I do pick some up, I end up making carrot halwa- no its not like I’m forced to make it – it’s just a guilty pleasure but also a labour of love!

Crushed cardamom lifts up the flavours and brings an earthy fragrant tone to the halwa, whereas pistachios and almonds lend that bite. Raisins are perfect with carrots , more so because of all the drama of them fluffing up when they are heated and then caramelising to add more flavour to the already caramelised carrots. If all this doesn’t make you want to make Gajar ka halwa, I don’t know what will?

I like serving my halwa still warm and on its own, although some of my closest of friends absolutely love it with vanilla ice cream. A little crème fraîche or double cream also works really well.

Print Recipe

Gajar ka Halwa | Carrot Halwa

Buttery caramelised carrots with pistachios, almonds and cardamon.

Course

Dessert

Cuisine

Indian

Prep Time

10 mins

Cook Time

60 mins

Servings

people

Ingredients

• 1 kg carrots grated coarsely
• 2-3 tbsp ghee or clarified butter or unsalted butter
• 200 ml condensed milk
• 1/2 cup milk
• 1 tbsp crushed green cardamons
• 3 tbsp pistachios chopped
• 3 tbsp almonds finely chopped
• 1-2 tbsp raisins
• Crème fraîche or double cream to serve

Course Dessert Cuisine Indian Prep Time 10 mins Cook Time 60 mins Servings people Ingredients 1 kg carrots grated coarsely 2-3 tbsp ghee or clarified butter or unsalted butter 200 ml condensed milk 1/2 cup milk 1 tbsp crushed green cardamons 3 tbsp pistachios chopped 3 tbsp almonds finely chopped 1-2 tbsp raisins Crème fraîche or double cream to serve

Recipe Notes

1. In a heavy bottomed pan, heat ghee and add the grated carrots to it. Mix well and cook on a medium flame.
2. Cook until the carrots are soft and mushy, at this stage the carrots tend to get really bright orange.
3. Add the milk to the carrots and cook carrots for about 10 mins more, while stirring continuously.
4. Now add the condensed milk, choose how much you want to add based on how sweet you like your desserts. For 1kg of carrots, 200 ml of condensed ilk work well as we aren't adding any sugar.
5. Cook for another 20-25 minutes, until the carrots and condensed milk get thick while stirring continuously.
6. Add the crushed cardamons, pistachios, almonds and raisins and bring everything together.
7. Cook until the carrots are thick and any moisture from the milk or the condensed milk has evaporated.
8. Serve warm with ice cream or cream.

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