Gajar Halwa | Carrot Halwa

Say hello to Gajar halwa - a seasonal Indian dessert made by simmering grated carrots with milk and sugar. My version is made with mawa (khoya) for extra richness and an irresistible grainy texture. I use Indian carrots when in season but supermarket carrots work just as well.

Cosy & warm.

Note – This recipe has been updated from the archives – first published December 2010. I’ve added new images and helpful content.

I've been watching my Mum make Indian sweets for over 2 decades now and gajar no halwo is guaranteed once every winter. She learnt the recipe from her Mum and we've been following the same techniques since. They don't use any shortcuts and use traditional techniques only. This provides the best flavour and texture of the carrots.

This is definitely one of those sweets that can be served at celebrations and prepared for simple meals. It's made with pretty humble ingredients - carrots, milk and sugar (like gajar kheer) - but the addition of nuts and mawa make it indulgent. Gajar halwa is prepared with similar techniques to dudhi halwa.

It's served throughout the year, but I think it's so cosy enjoyed warm in the winter months. I thought the best way to eat it was along with surti undhiyu and puffed up poori. Until I tried it at a wedding served warm with vanilla ice cream. You know what? I'm sold.

Ingredients Notes

Carrots - my go-to is to use Indian carrots (also called delhi carrots) which are darker, almost red in colour. In the UK, you need to make a trip to Indian grocery stores. Supermarket carrots work well too - the only real difference is the colour. The carrots need to be washed, peeled and then grated.

Milk - I recommend using whole milk or full fat milk - it gives richness that is much needed for carrot halwa.

Mawa - aka milk solids which give richness and a grainy texture. I make mawa at home two ways - mawa with milk powder and mawa with ricotta cheese. Either will work or visit the dairy aisle of Indian grocery stores.

Ghee - the carrots are first sauteed in desi ghee. I use homemade ghee.

Sugar - plain white granulated sugar gives the cleanest taste and is also traditionally the sweetener that is used.

Cardamom powder - found in most Indian sweets. I make ground cardamom at home with whole green cardamom pods but you can use store-bought.

Nuts - I use almonds and pistachios sliced into slivers.

Step by Step Method & Tips

Here's how I make carrot halwa step by step. I've also included handy tips that I've learnt from watching the experts!

Start by heating some of the ghee in a pan and tip in the carrots. Saute the carrots on medium low heat for about 2 minutes or so. We aren't completely cooking the carrots here.

Once the milk goes in, then cook the carrots on low heat until all the milk dries up. This step can take around 10-15 minutes. Keep the heat low and KEEP STIRRING.

Make sure you use a heavy bottomed pan and a decent spoon/spatula. You don't want the milk to burn.

Once the milk dries up, tip in the sugar. You'll see the sugar releasing its own moisture. You need to gently cook the mixture until this dries up.

I have added some extra ghee at this stage. It's optional whether you add it. Adding a little more along with the sugar gives the gajar halwa a glossy look.

Then add in grated or crumbled mawa. The reason this goes in later is because mawa is already cooked. Add it too early and it'll burn. Keep mixing and you'll see ghee starting to appear at the sides of the pan.

Remove from the heat. Add in cardamom powder. Garnish with slivered nuts and serve warm or at room temperature.

Store leftovers in an airtight container and refrigerate for up to 3 days. Gajar halwa can be frozen for up to 1 month.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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