Carrot Halwa, also known as Gajar Ka Halwa, is one of the most loved traditional Indian desserts. Made with fresh red carrots, milk, ghee, sugar, and dry fruits, this rich and aromatic sweet holds a special place in Indian homes—especially during winters, festivals, weddings, and celebrations.
What makes carrot halwa truly special is its simplicity. With just a few basic ingredients and some patience, you can prepare a dessert that tastes royal and comforting at the same time. In this step-by-step guide, you’ll learn how to make carrot halwa at home, along with tips, variations, storage ideas, and common mistakes to avoid.
What is Carrot Halwa?
Carrot Halwa is a slow-cooked Indian sweet dish where grated carrots are simmered in full-cream milk until thick, then sweetened and enriched with ghee and dry fruits. Traditionally, it is prepared using desi red carrots, which give the halwa its deep color and natural sweetness.
This dessert is:
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Naturally gluten-free
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Rich in flavor and aroma
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Perfect for festivals like Diwali, Holi, and weddings
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Loved by all age groups
Ingredients Required
To make authentic carrot halwa at home, you will need:
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1 kg fresh carrots (preferably red carrots)
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1 liter full-cream milk
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¾ cup sugar (adjust to taste)
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4–5 tablespoons desi ghee
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8–10 cashews (chopped)
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8–10 almonds (sliced)
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1–2 tablespoons raisins
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½ teaspoon cardamom powder
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Optional: 2–3 tablespoons khoya (for extra richness)
Step-by-Step Guide: How to Make Carrot Halwa at Home
Step 1: Wash, Peel, and Grate the Carrots
Wash the carrots thoroughly to remove dirt. Peel them and grate using a medium or fine grater. Avoid very thick grating, as it affects texture.
Tip: Fresh, juicy carrots give the best taste.
Step 2: Cook Carrots with Milk
Heat a heavy-bottom pan or kadhai on medium flame. Add the grated carrots and milk. Mix well.
Let the mixture cook uncovered, stirring occasionally to prevent sticking. This process may take 35–45 minutes, as the milk slowly reduces and thickens.
Why this step matters: Slow cooking helps carrots absorb the milk flavor fully.
Step 3: Reduce Milk Completely
Continue cooking until the milk evaporates and the mixture becomes thick. The carrots should be soft and well-cooked.
Important: Stir frequently at this stage to avoid burning at the bottom.
Step 4: Add Ghee
Add desi ghee to the carrot-milk mixture. Stir continuously and cook for 5–7 minutes until the halwa starts leaving the sides of the pan.
This step enhances aroma, taste, and texture.
Step 5: Add Sugar
Add sugar and mix well. The halwa will loosen slightly as sugar melts.
Cook again for 8–10 minutes until it thickens once more.
Tip: Always add sugar after carrots are fully cooked.
Step 6: Add Dry Fruits & Cardamom
In a small pan, lightly fry cashews, almonds, and raisins in ghee. Add them to the halwa along with cardamom powder. Mix well.
If using khoya, add it now and cook for another 5 minutes.
Step 7: Final Touch & Serve
Once the halwa becomes glossy and aromatic, turn off the flame. Serve hot or warm.
Carrot halwa tastes amazing with:
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Vanilla ice cream
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Fresh cream
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Malai kulfi
Tips for Perfect Carrot Halwa
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Always use full-cream milk for rich flavor
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Stir continuously during final stages
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Use desi ghee, not oil or butter
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Avoid pressure cooking for authentic taste
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Red carrots give best color and sweetness
Variations of Carrot Halwa
1. Khoya Carrot Halwa
Add crumbled khoya for extra richness and a royal texture.
2. Vegan Carrot Halwa
Replace milk with almond milk or coconut milk and use plant-based ghee.
3. Sugar-Free Carrot Halwa
Use jaggery or dates paste instead of sugar.
4. Instant Carrot Halwa
Cook grated carrots in a pressure cooker, then finish with sugar and ghee.
How to Store Carrot Halwa
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Refrigerator: Store in an airtight container for up to 4–5 days
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Freezer: Can be frozen for up to 1 month
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Reheat on low flame or microwave before serving
Nutritional Value (Approximate)
Carrot halwa is rich in:
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Vitamin A
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Calcium
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Healthy fats
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Natural antioxidants
However, it is high in calories, so moderation is recommended.
Frequently Asked Questions (FAQs)
Q1. Which carrots are best for carrot halwa?
Red desi carrots are best as they are sweet, juicy, and give vibrant color.
Q2. Can I make carrot halwa without milk?
Yes, you can use almond milk or coconut milk, but the taste will differ slightly.
Q3. Why does my carrot halwa taste raw?
This happens when carrots are not cooked properly before adding sugar.
Q4. Can I reduce sugar quantity?
Yes, sugar can be adjusted according to taste or replaced with jaggery.
Q5. How long does carrot halwa last?
It lasts up to 5 days in the refrigerator when stored properly.
Q6. Can I add condensed milk instead of sugar?
Yes, but reduce milk quantity and adjust sweetness accordingly.
Disclaimer
This recipe and article are for informational and educational purposes only. Ingredient quantities, cooking times, and nutritional values may vary depending on personal preferences, ingredient quality, and cooking methods. Please adjust ingredients according to dietary needs, allergies, or health conditions. Always use fresh ingredients and practice kitchen safety while cooking.
