Gajar Ka Halwa (Carrot Halwa)

Made with fresh red carrots, thickened milk, and the rich aroma of ghee, Gajar Ka Halwa is a much-loved treat during winter afternoons and festive feasts. The name itself means a halwa prepared with carrots.

The word ‘Halwa’ has its linguistic roots in Arabic, where it is associated with sweetness and sweet delicacies. Through trade, travel, and cultural exchanges, different varieties of halwa spread across regions and became part of diverse culinary traditions. In Indian kitchens, the use of grains, lentils, and vegetables gave rise to numerous delicious local variations.

Although the exact origin of Gajar Ka Halwa remains uncertain, it holds a special place in North Indian winter cuisine and is a popular dessert at family celebrations, particularly during Diwali. Its rich texture, natural sweetness, and comforting aroma make it a timeless festive favourite.

Ingredients

• Grated red carrots – 500 g

• Milk – 500 ml

• Sugar – ½ cup

• Ghee or Shalimar's Soyabean Oil – 3 tbsp

• Khoya (mawa) – 50 g

• Cardamom powder – ½ tsp

• Cashews and raisins – 3 tbsp

  
  

Method

1. Cook the carrots: Heat a heavy-bottomed kadai and add the grated carrots and milk. Cook over low to medium heat, stirring occasionally to prevent the mixture from sticking to the bottom.

2. Add the sugar: Once the carrots become soft and most of the milk has evaporated, add the sugar and mix well.

3. Add the ghee: Continue cooking until the moisture released by the sugar evaporates. Add the ghee and stir thoroughly.

4. Add the finishing ingredients: Mix in the khoya, cardamom powder, cashews, and raisins. Cook for a few more minutes until everything is well combined and the halwa develops a rich consistency.

5. Serve: Remove from the heat and serve warm. Enjoy this delicious, comforting dessert as part of your festive sweets spread.