Carrot Halwa, also known as Gajar Ka Halwa, is a classic Indian dessert that holds a special place in every festive celebration and family gathering. Made with freshly grated carrots, milk, sugar, and a generous touch of ghee, this rich and aromatic dessert is slow-cooked to perfection, allowing the natural sweetness of the carrots to shine through.
Often garnished with crunchy nuts and fragrant cardamom, Carrot Halwa is a delightful treat that blends simplicity and indulgence. Whether served warm in winter or chilled in summer, this dessert is a favorite across generations. At Subbus Kitchen, we bring you a step-by-step recipe to recreate this timeless delicacy in your own home with ease.

Carrot Halwa, or Gajar Ka Halwa, is especially popular during the winter months in India when fresh, juicy red carrots are in season, making it the perfect time to prepare this warm and comforting dessert. It is also a staple during festive occasions and celebrations such as Diwali, Holi, and weddings, where traditional sweets hold a central place. Additionally, it is a cherished treat for harvest festivals like Lohri and Makar Sankranti, making it a versatile and beloved dish that shines during special moments and colder seasons.
We can make Carrot Halwa in the Instant Pot as well. It pairs well with a dollop of fresh cream or a drizzle of condensed milk for added creaminess. Some enjoy it alongside puris (deep-fried Indian bread) for a festive breakfast or dessert.
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Ingredients
The ingredients for making Carrot Halwa are simple yet come together to create a rich and flavorful dessert.
- Fresh, tender red carrots are the star of this dish, grated finely to ensure a smooth texture.
- Full-fat milk is essential for cooking the carrots to a creamy consistency, while sugar adds the perfect level of sweetness.
- Ghee (clarified butter) lends a luxurious aroma and richness, making the halwa irresistibly flavorful.
- Cardamom powder enhances the dessert with its warm, fragrant notes, while a mix of chopped nuts like almonds, cashews, and pistachios add a delightful crunch.
These wholesome ingredients blend harmoniously to create this timeless Indian dessert. See recipe card for quantities.
Instructions
See below the recipe with step by step instructions along with pictures .

- Peel the carrots and rinse them thoroughly under running water.

- The next step is to grate the carrots. I’m using a mixer grinder for this process. Start by chopping the peeled carrots into thin circular slices to make them easier to blend in the mixer. Alternatively, you can use a traditional grater to shred the carrots manually.

- Grate the carrots in a mixer grinder using the grating blade that typically comes with modern mixers. Use the pulse function, giving it a pulse or two at regular intervals, to achieve evenly grated carrots without overprocessing.

- Transfer the grated carrots and milk into a vessel, then place it in a pressure cooker. Cook the mixture for 2-3 whistles, allowing the carrots to soften and absorb the milk's flavor.

- Once the pressure has released, carefully remove the cooked carrot vessel from the pressure cooker. You may notice excess milk remaining, which will be cooked further to achieve the desired consistency.

- Heat a heavy-bottomed pan and transfer the cooked grated carrot and milk into it. If you use a non-stick pan, you can stir the mixture at regular intervals, unlike traditional iron or indium pans (Illupu Chatti in Tamil), which require continuous stirring. Keep the flame at medium-high and allow the milk and carrot mixture to thicken as the milk reduces.

- Once the milk is almost absorbed, add sugar to the mixture and stir well. Adjust the sugar according to your preference—use ¾ cup for a milder sweetness or more if you prefer a sweeter halwa. Adding sugar will cause the carrot halwa mixture to dilute slightly, so patience is key. Stir the mixture continuously over low flame, allowing the sugar to dissolve completely and the halwa to thicken again to the desired consistency.

- Next, add cardamom powder and ghee to the halwa and continue stirring. Add ghee in the regular intervals and keep stirring until the mixture starts to leave the sides of the pan. The halwa should come together into a ball-like consistency without sticking to the pan. In a separate pan, heat a small amount of ghee and fry the cashews until golden. Add the fried cashews, along with finely chopped almonds (badam) and pistachios (pista), to the carrot halwa and mix well. Finally, remove the halwa from the flame and transfer it to a plate for serving.
Top Tip
For the best Carrot Halwa, always use fresh, tender carrots, as they provide a naturally sweet flavor and soft texture. Grate the carrots evenly to ensure uniform cooking, and cook them slowly with full-fat milk to enhance the dish’s creamy richness. Once the sugar is added, stir continuously over a low flame to prevent sticking and achieve the perfect consistency. Adding ghee generously not only enriches the flavor but also gives the halwa its signature aroma. Finally, fry the nuts separately in ghee and mix them in at the end to maintain their crunch and enhance the overall taste. Patience is key to achieving the perfect Carrot Halwa!
Substitutions
- For a vegan version of Carrot Halwa, the most important substitutions are to replace dairy milk with plant-based milk, such as almond, coconut, or oat milk.
- For a dairy-free fat option, substitute ghee with coconut oil or a vegan butter alternative. These swaps maintain the creamy texture and rich flavor of the traditional recipe while making it suitable for those avoiding animal products.
Serving Suggestions
To make Carrot Halwa more suited to your dinner guests or fit into different cultural cuisines, consider the following ideas:
See this spicy version of this recipe on my website! (placeholder for in-content link)
- For special occasions like Diwali or Thanksgiving, serve the Carrot Halwa alongside other traditional desserts like gulab jamun or kheer to create a sweet, memorable spread. You can also serve it warm with a scoop of vanilla ice cream to add a modern touch.
- Add a handful of raisins and a sprinkle of cinnamon for a warm, sweet flavor profile that pairs beautifully with the natural sweetness of the carrots. You can also top the dish with chopped pistachios and a drizzle of rose water for an aromatic touch
Storage
To store Carrot Halwa properly, follow these steps:
- Cool Before Storing:
Allow the carrot halwa to cool completely to room temperature before storing. This prevents condensation inside the container, which can affect its texture. - Refrigeration:
Place the cooled carrot halwa in an airtight container and store it in the refrigerator. It will stay fresh for up to 4-5 days. When ready to serve, gently reheat it on the stove or in the microwave, adding a little milk or water to restore its creamy consistency. - Freezing:
If you want to store carrot halwa for a longer period, freeze it. Transfer the cooled halwa to a freezer-safe container or zip-lock bag, making sure to remove as much air as possible. It can be stored in the freezer for 2-3 months. To reheat, thaw it overnight in the refrigerator, then warm it on the stovetop, adding milk as needed to restore its original texture. - Avoid Storing with Nuts:
If you plan to freeze the halwa, it’s best to store it without the fried nuts, as they can lose their crunch over time. You can add fresh fried cashews, almonds, or pistachios when reheating.
By following these storage methods, your Carrot Halwa will maintain its flavor and texture for a longer period!
Top Tip
Here are some key tips for making Carrot Halwa well:
- Use Fresh, Sweet Carrots:
The quality of the carrots directly affects the flavor. Opt for fresh, tender, and naturally sweet carrots, preferably red carrots if available, as they give a richer color and taste. - Grate the Carrots Evenly:
Ensure the carrots are grated uniformly for consistent cooking. A mixer with a grating blade can speed up the process while achieving an even texture. - Slow Cooking is Key:
Cook the carrot and milk mixture on a medium-low heat. Slow cooking allows the milk to reduce and the carrots to absorb all the flavors, creating a creamy and flavorful texture. Avoid rushing this step. - Stir Continuously:
Once sugar is added, stir the halwa continuously on low heat. This helps prevent it from sticking to the pan and ensures an even texture. Be patient, as the mixture will thicken over time. - Use Ghee for Authentic Flavor:
Ghee adds a rich, aromatic flavor to the halwa that is key to its authenticity. Don’t skimp on the ghee, as it enhances the dish's taste and gives it a smooth, melt-in-your-mouth texture. - Adjust Sweetness to Your Preference:
Customize the sweetness based on your preference or your guests' tastes. If you like it sweeter, you can add more sugar; if you prefer a milder sweetness, use less sugar or a natural sweetener. - Add Nuts at the End:
Fry the cashews, almonds, and pistachios separately in ghee and add them at the end. This preserves their crunch and ensures they don’t lose texture while cooking in the halwa. - Patience for the Right Consistency:
Carrot Halwa takes time to cook and thicken properly. Be patient and allow the milk to reduce fully. The halwa should reach a consistency where it starts to come together like a ball without sticking to the pan.
By following these tips, you’ll ensure your Carrot Halwa turns out rich, flavorful, and perfectly textured every time!
Related
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Recipe Card to make Carrot Halwa
Carrot Halwa | Gajar Ka Halwa
Equipments Needed
- Pressure Cooker
Ingredients
- ½ kg Carrot
- 1 cup Sugar
- 6 tablespoon Ghee (Clarified butter)
- 2 cups Milk
- 1 teaspoon Cardamom Powder
- 10 nos Cashew
- 1 tablespoon Almond Slivered
Instructions
Preparing Carrots
- Peel the carrots and rinse them thoroughly under running water.½ kg Carrot
- The next step is to grate the carrots. I’m using a mixer grinder for this process. Start by chopping the peeled carrots into thin circular slices to make them easier to blend in the mixer. Alternatively, you can use a traditional grater to shred the carrots manually.
- Grate the carrots in a mixer grinder using the grating blade that typically comes with modern mixers. Use the pulse function, giving it a pulse or two at regular intervals, to achieve evenly grated carrots without overprocessing.
- Transfer the grated carrots and milk into a vessel, then place it in a pressure cooker. Cook the mixture for 2-3 whistles, allowing the carrots to soften and absorb the milk's flavor.2 cups Milk
- Once the pressure has released, carefully remove the cooked carrot vessel from the pressure cooker. You may notice excess milk remaining, which will be cooked further to achieve the desired consistency.
- Heat a heavy-bottomed pan and transfer the cooked grated carrot and milk into it. If you use a non-stick pan, you can stir the mixture at regular intervals, unlike traditional iron or indium pans (Illupu Chatti in Tamil), which require continuous stirring. Keep the flame at medium-high and allow the milk and carrot mixture to thicken as the milk reduces.
- Once the milk is almost absorbed, add sugar to the mixture and stir well. Adjust the sugar according to your preference—use ¾ cup for a milder sweetness or more if you prefer a sweeter halwa. Adding sugar will cause the carrot halwa mixture to dilute slightly, so patience is key. Stir the mixture continuously over low flame, allowing the sugar to dissolve completely and the halwa to thicken again to the desired consistency.1 cup Sugar
- Next, add cardamom powder and ghee to the halwa and continue stirring. Add ghee in the regular intervals and keep stirring until the mixture starts to leave the sides of the pan. The halwa should come together into a ball-like consistency without sticking to the pan. In a separate pan, heat a small amount of ghee and fry the cashews until golden. Add the fried cashews, along with finely chopped almonds (badam) and pistachios (pista), to the carrot halwa and mix well. Finally, remove the halwa from the flame and transfer it to a plate for serving.1 teaspoon Cardamom Powder, 10 nos Cashew, 1 tablespoon Almond, 6 tablespoon Ghee (Clarified butter)
Nutritional Info
