Gajar Halwa Recipe

Gajar Halwa

Gajar Halwa

Gajar Ka Halwa or Carrot halwa is a delicious traditional Indian sweet made of carrots. An Indian dessert loved by everyone, especially in winters.

Seasonal produce plays a vital role in Indian cooking. Some dishes are mostly cooked when the ingredients are in season and gajar ka halwa is one of the prime examples.

This halwa undoubtedly holds a majestic place in Indian festivities and celebrations in winters when carrots are in abundance. The dessert is nutritious as well as healthy during winters, as it keeps the body warm. 

My mother-in-law prepares this halwa during winters and I always enjoy helping her with peeling carrots, grating, stirring the halwa and so on. The chores that we do together matter much more as we make memories in the moments we spend together. It is the glimpses of these little things in life that makes food more special, the traditions, the spices, conversations, smiles, the love and the unseen trickling of the stories of the generations of the past.


1 kg carrot
1 litre milk (4½ cup)
1 cup ghee
1 cup sugar
2 tablespoons cashew nuts (roughly chopped)



Grease the pan with ghee and then boil milk in that pan.

Peel and grate the carrot.


Squeeze the grated carrot. When the milk is boiled, add the grated carrot. Cook it on medium heat until half of the milk is absorbed. (around 10-15 minutes)


Add ghee and mix it and cook till all the milk is absorbed. Make sure to keep stirring it every couple of minutes.

Add cashew nuts and mix.


Add sugar and mix. Cook it on medium-low heat for around 10-15 minutes, stirring it every couple of minutes.

Serve hot!

Tips & Variations

  1. Grease the pan with the ghee so that the halwa does not stick at the bottom.
  2. I would recommend using whole fat milk for making halwa.
  3. You can add other dry fruits like almonds, pistachios according to your taste.
  4. You can substitute khoya in place of milk. Use 1 cup grated khoya.
  5. Do not leave the halwa on the heat unattended for longer time while cooking. Keep stirring it at intervals to avoid burning.

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