This is the same gajar ka halwa my grandmother made, the one my mother still makes, and now the way I make it too—a traditional Indian dessert passed down through generations.
Over the years, I’ve seen many versions of gajar ka halwa—some made with condensed milk, some with khoya (mava). They’re all delicious in their own way, but this milk-based gajar ka halwa will always be my favourite. It’s slow-cooked with full-cream milk, just like my...
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Wash, peel, and grate the carrots using a medium grater. Set aside.
Thinly slice the almonds and cashews and set aside.
Heat a heavy-bottomed deep pan or kadhai over medium heat. Add 2 tablespoons of ghee.
Add the sliced nuts and roast until lightly golden and fragrant. Remove from the pan and set aside.
In the same pan, add the grated carrots. Mix well and cook, stirring occasionally, until the carrots release their moisture and it begins to evaporate.
Add the sugar and mix thoroughly. Cook until the sugar melts completely and the mixture turns glossy.
Pour in the milk and stir well. Cook on medium heat, stirring occasionally to prevent sticking, until the carrots soften and the milk reduces completely.
Add the remaining 1 tablespoon of ghee along with the roasted nuts. Mix well and cook for another 4-5 minutes, until the halwa thickens and starts leaving the sides of the pan, with no visible liquid.
Serve hot, garnished with extra chopped nuts if desired.
Always use fresh red carrots for the best colour, sweetness, and flavour.
Adjust the sugar based on the natural sweetness of the carrots.
Cook patiently—slow cooking is key to a rich, well-textured gajar ka halwa.
Stir regularly, especially once the milk starts reducing, to prevent sticking or burning.
Which carrots are best for gajar ka halwa?
Fresh red carrots (Delhi carrots) are ideal. They are naturally sweet, juicy, and give the halwa its signature deep colour and flavour.
Can I use regular orange carrots instead?
Yes, orange carrots can be used if red carrots are unavailable. The colour and flavour will be slightly different, and you may need to adjust the sugar.
Can I reduce the amount of sugar?
Absolutely. The sugar can be adjusted to taste. You can also add it gradually and taste as you cook.
Why did my gajar ka halwa turn watery?
This usually happens if the milk hasn’t reduced fully. Continue cooking on medium heat until all excess moisture evaporates and the halwa thickens.
How long does gajar ka halwa stay fresh?
It stays fresh for 3–4 days when stored in an airtight container in the refrigerator. Reheat before serving.
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