Gajar ka halwa — rich orange-red slow-cooked carrot halwa with ghee, khoya, cashews and almonds, in a clay bowl

North Indian · Sweet

Gajar ka Halwa

Gajar ka halwa is a North Indian carrot sweet made by slowly cooking grated carrots in milk, then finishing with sugar and ghee. This version uses Ooty carrots, A2 milk and A2 ghee. Reduce the milk until mostly absorbed before adding sugar, then cook until the mixture is soft and glossy.

Prep
15 min
Cook
55 min
Total
70 min
Serves
6
Makes
6 small bowls
  • vegetarian
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By Organic Mandya Kitchen ·

Carrot halwa is familiar at North Indian celebrations and home meals, where it may be served warm in small bowls. Different carrot varieties give different colours and sweetness. Ooty carrots produce an orange version rather than the red-carrot halwa associated with some northern winter kitchens. Slow reduction lets the milk thicken around the grated carrot, while a final ghee stage gives the mixture its characteristic glossy finish without needing condensed milk. This home version uses measured ingredients and ordinary Indian kitchen equipment. Keep the accompaniments ready so gajar ka halwa can reach the table at the texture described in the method.

Ingredients

  • 500 g (approximately 3 1/2 cups)Ooty carrotsPeeled and coarsely grated.
  • 750 ml (approximately 3 cups)A2 cow milk
  • 80 g (approximately 1/3 cup)White granulated sugar
  • 40 g (approximately 3 tbsp)A2 ghee Organic Mandya30 g for halwa, 10 g for garnish.
  • 15 g (approximately 2 tbsp)Cashews Organic MandyaChopped.
  • 15 g (approximately 1 1/2 tbsp)Raisins
  • 0.5 g (approximately 1/4 tsp)Ground cardamom

Method

  1. Prepare carrots

    Grate the peeled carrots coarsely into a wide bowl.

  2. Begin cooking

    Bring carrots and milk to a gentle simmer in a heavy kadai over medium heat, about 5 minutes.

    ⏱ 5 min

  3. Reduce milk

    Cook over medium-low heat for 30–40 minutes, stirring frequently, until most milk is absorbed.

    ⏱ 40 min

  4. Sweeten halwa

    Cook sugar into the carrot mixture over low heat for 5 minutes, until released moisture reduces.

    ⏱ 5 min

  5. Finish with ghee

    Cook 30 g ghee into the halwa over low heat for 5 minutes, until glossy.

    ⏱ 5 min

  6. Fry garnish

    Fry cashews and raisins in remaining 10 g ghee over low heat for 2 minutes.

    ⏱ 2 min

  7. Add aroma

    Fold cardamom and fried garnish into the halwa off the heat.

  8. Rest halwa

    Rest for 5 minutes before portioning.

    ⏱ 5 min

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Tips

  • Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
  • Use a wide heavy pan for steady milk reduction.
  • Scrape the base gently as the mixture thickens.

Serving

Serve warm in small bowls.

Storage

Refrigerate within 2 hours and use within 3 days; reheat gently.

Variations

  • Omit raisins and increase cashews to 30 g (approximately 1/4 cup).
  • Replace cardamom with 0.1 g (approximately 1/2 tsp loosely packed) saffron infused in the milk.

Nutrition per serving

Energy245 kcal
Protein5.3 g
Carbohydrates30.1 g
Fat12.1 g
Fibre2.5 g

Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.

Questions people ask

Can orange Ooty carrots be used for gajar ka halwa?

Yes. They give an orange halwa with their own sweetness and moisture, rather than the colour of red winter carrots. Grate them evenly and reduce the milk patiently. Taste the carrot mixture before making any future adjustment to the measured sugar.

When should sugar be added to carrot halwa?

Add sugar after the carrots have cooked and most of the milk has been absorbed. Sugar releases additional moisture, so the mixture loosens again before thickening. This sequence makes it easier to judge milk reduction without confusing it with the liquid released after sweetening.

Can I use jaggery instead of sugar in gajar halwa?

Jaggery changes the colour and flavour and can affect hot milk, so it is not an unchanged substitution in this version. Use a separately adjusted jaggery method, adding it after the milk has reduced and the mixture has cooled slightly. Do not assume identical cooking behaviour.

Why is my carrot halwa watery?

The milk may not have reduced sufficiently, or the sugar-released moisture may still need cooking. Use a broad, heavy pan and stir over moderate heat until the mixture gathers softly. Avoid turning the heat very high, which can scorch the base before excess liquid evaporates.

Can gajar ka halwa be frozen?

Cool promptly and freeze in small sealed portions for up to one month. Thaw in the refrigerator and reheat gently until hot throughout, stirring as needed. Keep the cashew garnish separate if you prefer it crisp, and avoid repeatedly refreezing a thawed portion.

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