Gajar Ka Halwa Recipe

Prepare carrots

Peel the carrots and grate them finely using a box grater or food processor. Measure out 1 kg of grated carrots and set aside.

Crush cardamom

Lightly crush the green cardamom pods and remove the seeds. Pound the seeds gently in a mortar and pestle or use the flat side of a knife to crack them, then set aside.

If using saffron, gently warm the threads in 1 tablespoon of warm milk to bloom them and set aside.

Sauté carrots

Heat 1 tablespoon (about 15 g) of ghee in a wide, heavy-bottomed pan or kadai over medium heat. Add the grated carrots and sauté for 6–8 minutes, stirring occasionally, until they begin to soften and the raw smell reduces.

Add milk and simmer

Pour in the whole milk and bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until most of the milk has evaporated and the carrots are tender, about 35–40 minutes. Scrape the sides and bottom of the pan occasionally.

Add sugar and reduce

Add the granulated sugar to the pan and stir well. The mixture will release some liquid; continue to cook on medium heat, stirring frequently, until the mixture thickens and sugar dissolves completely, about 8–10 minutes.

Incorporate ghee and nuts

Lower the heat to medium-low. Add the remaining ghee (about 45 g) in portions, stirring so it is absorbed evenly. Add the crushed cardamom seeds, slivered almonds, halved cashews, and raisins. Continue to cook and stir for another 6–8 minutes until the halwa thickens and begins to leave the sides of the pan.

Finish with saffron and rose water

Stir in the saffron-infused milk (if using) and rose water (if using). Cook for a final 1–2 minutes to combine flavors. Taste and adjust sugar or cardamom if needed.

Transfer the gajar ka halwa to a serving dish. Garnish with chopped pistachios and a few extra slivered almonds or a couple of saffron threads.

Serve warm or at room temperature. To store, cool completely and refrigerate in an airtight container for up to 4–5 days. Reheat gently in a pan over low heat or in short bursts in the microwave, stirring and adding a splash of milk if it has become too firm.