Gajar Ka Halwa Recipe

Grate carrots

Wash, peel and coarsely grate the carrots. Measure approximately 1 kg after grating (about 8–10 medium carrots).

Bloom saffron (if using)

Warm 2 tablespoons of milk and add saffron strands. Set aside to release color and aroma (5–10 minutes).

Prep nuts

Lightly toast sliced almonds, halved cashews and raisins in 1 tablespoon ghee or butter over low heat until almonds show light color and raisins plump. Remove and set aside.

Melt butter and sauté carrots

In a wide, heavy-bottomed pan or kadhai, melt 4 tablespoons butter over medium heat. Add the grated carrots and sauté, stirring frequently, for about 6–8 minutes until the raw smell reduces and carrot pieces soften slightly.

Add milk and simmer

Pour in 1 liter of whole milk and add the lightly crushed cardamom pods (if using). Bring to a gentle boil, then reduce heat to medium-low. Cook uncovered, stirring occasionally to prevent sticking, until milk reduces and thickens and carrots are very soft. This will take about 35–45 minutes. Scrape the pan sides and bottom occasionally.

Add sugar

Once the milk has reduced significantly and the carrots are tender, add 3/4 cup granulated sugar. Stir well — sugar will loosen the mixture and release some moisture. Continue to cook on medium-low, stirring frequently, until the mixture thickens again and the moisture evaporates, about 8–12 minutes.

Finish with flavorings and nuts

Stir in 1 teaspoon cardamom powder, saffron-infused milk (if using), and the toasted nuts and raisins, keeping a small handful reserved for garnish. If using khoya/mawa, crumble it and add now, stirring until incorporated and the halwa becomes glossy and slightly dense. Cook another 3–5 minutes so flavors meld.

Adjust texture

If the halwa looks too dry, add 1–2 tablespoons warm milk and mix. If too loose, continue to cook a few more minutes until desired consistency is reached — halwa should be moist but not watery and will firm up slightly on cooling.

Transfer the halwa to a serving dish, top with the reserved toasted nuts and a few saffron strands. Serve warm. Gajar ka halwa can also be chilled and served cold; store in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stove or microwave, stirring occasionally, adding a splash of milk if needed to loosen.