Gajar Halwa Recipe

Wash and grate carrots

Wash the carrots thoroughly to remove dirt. Peel if desired. Using a box grater or food processor, grate the carrots finely. Measure out 1 kg grated carrots.

Measure dairy and sugar

Measure 1 liter whole milk and 150 g granulated sugar. If using khoya/mawa, crumble or grate it into small pieces so it can incorporate easily later.

Soak saffron (optional)

If using saffron, crush the threads lightly between your fingers and soak them in 1 tablespoon warm water for 5–10 minutes to release color and aroma.

Heat a heavy-bottomed wide pan or kadhai over medium heat. Add 2 tablespoons of unsalted butter and let it melt. Add the grated carrots and sauté for 6–8 minutes, stirring frequently, until they begin to soften and release a faint aroma.

Once the carrots have softened slightly, pour in the whole milk. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook uncovered, stirring every 4–5 minutes to prevent sticking, until most of the milk has evaporated and the carrots are tender. This will take about 30–40 minutes depending on pan width and heat level.

While the mixture simmers, keep scraping the sides and bottom of the pan to keep the milk proteins from sticking. If the liquid reduces too fast and carrots are not yet tender, lower the heat and cook a bit longer rather than adding more milk.

When the milk has mostly evaporated and carrots are tender (mixture should be thick but still moist), add the remaining 1 tablespoon butter. Stir to combine.

Add the granulated sugar and mix well. The mixture will briefly become a bit watery as sugar melts; continue to cook on medium-low, stirring frequently, until the moisture reduces and the halwa thickens again. This should take about 8–10 minutes.

Stir in cardamom powder and the saffron with its soaking water (if using). Mix thoroughly so the flavors distribute evenly.

If using khoya/mawa, add it now and stir continuously for 3–4 minutes until it melts and incorporates, giving the halwa a richer, creamier texture.

Toast the slivered almonds and cashew halves in a small dry skillet over low heat for 2–3 minutes until light golden, being careful not to burn them. Add the toasted nuts to the halwa, reserving a few for final garnish.

Continue cooking and stirring until the mixture begins to leave the sides of the pan and reaches a soft, moist halwa consistency. Taste and adjust sugar or cardamom if needed.

Turn off the heat. Transfer the gajar halwa to a serving dish, sprinkle the reserved toasted nuts on top, and serve warm. It can also be chilled and served cold or reheated gently before serving.