📝 About This Recipe
A quintessential winter delicacy from the heart of North India, Gajar Ka Halwa is a rich, soulful pudding made by slow-simmering succulent red carrots in full-fat milk. This traditional recipe eschews shortcuts, allowing the natural sugars of the carrots to caramelize with ghee, cardamom, and khoya for a melt-in-the-mouth texture. It is a celebratory dish that perfectly balances the earthy sweetness of root vegetables with the decadence of toasted nuts and aromatic spices.
🥗 Ingredients
The Base
- 1 kg Red Carrots (Delhi variety) (peeled and grated finely)
- 1.5 liters Full-fat Whole Milk (fresh is preferred over tetra pack)
Sweetener and Enrichments
- 1 cup Granulated Sugar (adjust according to carrot sweetness)
- 4 tablespoons Desi Ghee (Clarified Butter) (divided use)
- 150 grams Khoya (Mawa/Dried Milk Solids) (crumbled; use homemade or store-bought)
Aromatics and Crunch
- 1 teaspoon Green Cardamom Powder (freshly ground for best aroma)
- 2 tablespoons Cashews (split or chopped)
- 2 tablespoons Almonds (slivered)
- 1 tablespoon Pistachios (unsalted and slivered)
- 1 pinch Saffron Strands (soaked in 1 tbsp warm milk)
- 1 tablespoon Golden Raisins (optional)
👨🍳 Instructions
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1
Wash, peel, and grate the carrots using the medium-sized holes of a box grater. Avoid the very fine side to ensure the halwa has some texture.
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2
In a heavy-bottomed deep pan or kadai, add the grated carrots and the 1.5 liters of milk. Turn the heat to medium-high and bring the mixture to a boil.
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3
Once boiling, reduce the heat to medium-low. Simmer the carrots in the milk, stirring occasionally to prevent the milk from scorching at the bottom.
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4
Continue simmering for about 40-50 minutes. The milk will gradually evaporate and thicken, coating the carrots. Stir more frequently as the mixture thickens.
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5
When the milk has reduced by about 80% and the mixture looks like a thick porridge, add the sugar and the saffron-infused milk.
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6
The mixture will become thin again as the sugar melts. Continue to cook on medium heat, stirring constantly, until the liquid evaporates again.
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7
In a separate small pan, heat 1 tablespoon of ghee and lightly toast the cashews, almonds, and raisins until golden. Set aside.
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8
Add the remaining 3 tablespoons of ghee to the carrot mixture. Sauté (bhuna) the halwa for 8-10 minutes on medium-low heat. This step is crucial for developing a deep color and rich flavor.
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9
Add the crumbled khoya (mawa) and the cardamom powder. Stir well for 2-3 minutes until the khoya integrates and starts to release a nutty aroma.
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10
Fold in the toasted nuts and raisins, reserving a few for final garnish.
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11
Continue cooking until the halwa starts to leave the sides of the pan and takes on a glossy, deep orange-red hue.
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12
Turn off the heat. Let the halwa sit for 5 minutes to allow the flavors to settle before serving.
💡 Chef's Tips
Use the red 'Delhi' carrots if available as they are sweeter and more tender than orange ones. Always use a heavy-bottomed pot; stainless steel or cast iron prevents the milk from burning and ruining the flavor. Don't skip the 'bhuna' (sautéing) stage with ghee at the end; it transforms the texture from a boiled mash to a rich halwa. If you don't have khoya, you can substitute with 1/2 cup of milk powder or ricotta cheese (though you'll need to cook it longer). For a vegan version, use almond milk and coconut oil/vegan butter, though the cooking time will vary.
🍽️ Serving Suggestions
Serve warm in small bowls garnished with extra slivered pistachios. Pair with a scoop of vanilla bean ice cream for a delightful hot-and-cold contrast. Serve alongside savory snacks like Samosas or Pakoras during tea time. Enjoy as a grand finale to a traditional North Indian meal of Thali. Reheat leftovers in a pan with a tiny dot of ghee to restore the glossy texture.