Carrot Halwa, also known as Gajar Halwa, is a classic South Asian dessert loved for its rich, creamy texture and irresistible aroma. Made with freshly grated carrots, slow-cooked in milk, ghee, and cardamom, this traditional winter sweet is comforting and indulgent. Garnished with nuts and served warm, it’s the ultimate festive treat — whether for Diwali, Eid, or family gatherings.
This easy carrot halwa recipe captures the authentic taste of homemade gajar halwa, just like it’s made in India and Pakistan, with simple ingredients and step-by-step instructions.
In the Subcontinent, winter means red, juicy carrots — the perfect base for gajar ka halwa. While those traditional red carrots aren’t easily available in Australia, that doesn’t stop me from making this classic dessert.
Dutch (orange) carrots work beautifully too, and the secret lies in slow cooking. Unlike the many instant versions you’ll find online, I stick to the traditional method. It takes longer, but the rich flavor and aroma make every bite worth it.
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How to Make Carrot Halwa/ Gajar Halwa ?
There are many ways to prepare gajar ka halwa — some use condensed milk, others evaporated milk. My version is the traditional one, made with whole full-fat milk, just like it was cooked by my mom and grandma. It takes a little time but the result is rich, creamy, and packed with flavor.
Ingredients you’ll need:
- Carrots – Red carrots are the best for halwa, but orange ones work too. Peel and grate them finely.
- Milk – Always use full-cream milk for the richest taste.
- Ghee – Essential for aroma and depth of flavor (oil doesn’t give the same result).
- Sugar – Regular white sugar or raw sugar both work.
- Cardamom – Adds a lovely warm fragrance.
- Nuts – Cashews, pistachios, or blanched almonds for garnish.
Method:
- Start by grating the carrots (a food processor makes it faster).
- In a heavy-bottomed pot, add the grated carrots and milk. Bring to a boil, then simmer on low heat for about 2 hours, stirring occasionally. The milk will slowly reduce, leaving small milk solids that enrich the halwa.
- Once the milk has evaporated, stir in ghee and cook for a few minutes until fragrant.
- Add sugar and continue cooking. The mixture will turn a little watery at first, but keep it on medium flame until the liquid dries out. Don’t leave it unattended at this stage.
- Finally, stir in cardamom and garnish with chopped nuts.
The result: a rich, melt-in-your-mouth carrot halwa with a glossy finish and deep flavor.
TIPS TO MAKE PERFECT GAJJAR KA HALWA
- Grate carrots properly – Use a hand grater for best texture. If using a food processor, stick to the grater attachment — don’t chop the carrots finely, or the halwa will turn mushy.
- Use a heavy-bottomed pan – This prevents sticking and saves you from constant stirring.
- Don’t skip the ghee – Ghee adds the signature aroma and rich flavor that makes halwa taste authentic.
- Cook low and slow – Let the carrots simmer in milk for at least 2 hours. This slow process is what gives the halwa its deep flavor and glossy finish.
- Adjust sweetness to taste – I prefer moderately sweet halwa, so I use a little less sugar. If you like it sweeter, add up to 1 cup sugar, or start with less and adjust after tasting.
WATCH HOW TO MAKE GAJJAR HALWA | CARROT HALWA
Storing & Freezing
Refrigeration – Store carrot halwa in an airtight container in the fridge for 10–12 days. Do not leave it at room temperature as it spoils quickly.
Freezing – Gajar halwa freezes well for up to 1 month. To serve, thaw it slightly at room temperature and reheat in a pan or microwave until warm.
Reheating tip – When reheating, add a small spoon of ghee or a splash of milk to bring back its rich texture and freshness.
Other Festive Desserts to try:
Easy Gulab Jamuns (with Milk Powder)
Easy Shahi Tukray (Air Fryer & Pan-Frying Instructions)
Carrot Halwa | Gajar Halwa
Ingredients
- 1 kg Carrots ( Peeled and Grated)
- 1.5 Litres Full Fat Milk
- 3/4 Cup Sugar See Notes
- 1/4 cup Ghee
- 4-5 Cardamom
- 1/4 cup Almonds
Instructions
- Peel and grate carrots using hand grater preferably. Or you can use grater blade in food processor.
- In a heavy based pot add carrots, cardamom and milk. Bring it to boil.
- Once milk starts to boil, turn the heat to low and cover. Cook for 2 hrs, stir occasionally to prevent it from sticking at bottom.
- After 2 hours the milk would be evaporated and you would see small milk solid particles. If there is still some milk left, turn the heat to medium and stir until all the milk is evaporated.
- Add ghee and continue to cook for 15-20 minutes while stirring constantly. When you see oil separating from carrots, add sugar.
- Continue to cook on medium flame. At first the carrots will get sticky and watery after adding sugar. After few minutes as water from sugar dries up. Stir in slivered almonds.
- Serve warm with extra nuts, cashews or pistachios garnished.
Notes
- I prefer moderately sweet halwa. If you like more sweet you can use 1 cup sugar. You can also start with less sugar, taste test and add more if required.
Quick question: how would you do this in a slow cooker? In case you did not want to cook it on the stove top.
Thanks!
Warmly,
Tianna
Hi Tianna, You can cook carrots and milk in the slow cooker ( step 2 & 3). The remaining process can be completed on stovetop as it requires medium to high heat. Do let me know how it goes !