Gajar Halwa recipe, How to make Traditional Carrot Halwa

Gajar Halwa or Carrot halwa is one of the most popular and delicious halwas.

I made Gajar halwa this new year; but somehow was not able to post the recipe. Today, I thought of putting it on blog.

Generally, red carrots are used to make halwa, as they are tender and juicy. But here, we don’t get those carrots, so I used organic orange carrots to make halwa. While selecting the carrots for halwa, make sure they are not fibrous and dense.

This is the traditional recipe of Gajar Halwa without any short cuts and tweaks. Here I have used ghee, full fat milk, khoya and sugar to make the halwa. The halwa is simmered and stirred often to get the authentic taste. I would suggest using a heavy bottom pan or a non-stick pan.

In India, we often make gajar halwa during winters. This time, on request of hubby, I made gajar halwa after a long time.

The halwa stays good in refrigerator for 2 weeks. Whenever you want you can reheat it and relish it.

Step by step recipe of Gajar Halwa recipe:

Rinse 7-8 meduim sized carrots thoroughly. Peel skin from the carrots and then grate them. Here I am using 4 cups of grated carrots.

Put 2 tbsp. ghee in the pan and add grated carrots to it. Stir the carrots so that it slowly starts oozing juice.

Now add 3 cups whole milk. On a low to medium flame, bring the whole mixture to a boil and then simmer.

While the mixture is simmering on a low flame, keep stirring in between.

The grated carrots will cook in the milk and the milk will start to reduce and evaporate.

When the milk has reduced 75%, add ¾ cup sugar (or as required) to the mixture.

Stir well. The sugar will melt and start releasing moisture. Continue to simmer and cook on low flame.

When most of the water is evaporated, add grated or crumbled khoya approximately 100 gm. Mix well.

Do keep on stirring the gajar halwa in between and simmer till all the milk is evaporated. Towards the end add powdered cardamom powder. 

Add cashews and raisins. Mix them. 

Switch off the Stove. 

Serve gajar halwa hot, warm or you can also serve it cold.

Gajar Halwa recipe below: 

Gajar halwa recipe Prep time Cook time Total  15 min 1 hr 30 min  1 hr 45 min A traditional slow cooked carrot halwa with khoya/mawa AUTHOR: Monali RECIPE TYPE: Dessert CUISINE: North Indian SERVES: 8 INGREDIENTS (measuring cup used, 1 cup=237 ml) 7-8 medium sized organic tender carrots/gajar 2 tbsp. ghee/clarified butter 3 cups Full fat organic milk 100 gm khoya/mawa ¾ cup organic unrefined cane sugar or regular sugar (as required) 20-25 gm cashews/kaju 7-8 green cardamom/choti elaichi (powdered finely in mortar pestle) 50 gm Raisins DIRECTION Rinse the carrots thoroughly. Peel skin from the carrots and then grate them. Put ghee in the pan and add grated carrots to it. stir the carrots so that it slowly start oozing juice. Now add whole milk. On a low to medium flame, bring the whole mixture to a boil and then simmer. While the mixture is simmering on a low flame, keep stirring in between. The grated carrots will cook in the milk and the milk will start to reduce and evaporate. When the milk has reduced 75%, add sugar to the mixture. Stir well and continue to simmer and cook on low flame. Do keep on stirring the gajar halwa in between Towards the end add powdered cardamom, cashews and raisins and simmer till all the milk is evaporated. Switch off the burner Serve gajar halwa hot, warm or you can also serve it cold.