Carrot halwa — or Gajar ka Halwa as we lovingly call it in India — is one of those desserts that instantly brings back memories of home, family, and festive gatherings. Whether it’s a cold winter night or a festival celebration, there’s just something special about this rich, creamy, and fragrant sweet dish.
If you’ve ever wondered how to cook carrot halwa from scratch, don’t worry! It might look fancy, but it’s actually super simple once you know the steps. I’ll walk you through it in a way that’s easy, beginner-friendly, and full of love — just like how it should be.
How to Cook Carrot Halwa
🥕 First, What Is Carrot Halwa?
Before we jump into how to cook carrot halwa, let’s talk a little bit about what it is. This traditional North Indian dessert is made from grated carrots, milk, sugar, ghee (clarified butter), and flavored with cardamom and dry fruits. It’s slow-cooked until the carrots soften, soak up the milk, and everything comes together in a rich, slightly sticky, melt-in-your-mouth texture.
🛒 Ingredients You’ll Need
Here’s what you’ll need to make this comforting dish. These are the basic ingredients, but feel free to add your twist later!
- 1 kg carrots (about 6-7 medium ones), peeled and grated
- 1 liter full-fat milk
- 4–5 tbsp ghee
- ¾ cup sugar (adjust to taste)
- ½ tsp green cardamom powder
- A handful of chopped dry fruits – almonds, cashews, pistachios, and raisins
🔥 Step-by-Step: How to Cook Carrot Halwa
Let’s get right into how to cook carrot halwa, one step at a time.
1. Grate the Carrots
This is probably the most time-consuming part. You can use a hand grater or food processor. Make sure your carrots are fresh, juicy, and bright orange — they make the halwa sweeter and richer.
2. Heat the Ghee
In a heavy-bottomed pan, add about 4–5 tablespoons of ghee and let it melt. Once hot, add the grated carrots. Cook the carrots on medium heat for about 5–7 minutes until the raw smell goes away and they start turning soft.
Read:-How to Cook Suji Halwa – A Simple, Quick, and Delicious Dessert
3. Add the Milk
Now pour in the full-fat milk. This is where the magic begins! Let the mixture simmer. Stir every now and then, making sure nothing sticks to the bottom.
4. Keep Stirring and Reducing
This part takes some patience. You’ll need to cook the carrots in the milk until it evaporates and becomes thick. It usually takes around 30–40 minutes. But trust me, it’s worth it.
5. Add Sugar and Cardamom
Once the milk is almost gone and the carrots are soft, add sugar and cardamom powder. The mixture will loosen again because sugar melts, but don’t worry. Keep stirring!
6. Final Touch with Dry Fruits
In the last 10 minutes, add chopped dry fruits. You can fry them in a little ghee first for extra flavor, or just add them directly. Cook till the halwa turns glossy, thick, and leaves the sides of the pan.
🎉 Personal Tip
When I learned how to cook carrot halwa from my mom, she always said the secret ingredient is “patience and love.” And it’s true! Don’t rush the process. Let the milk reduce slowly, and you’ll get the most delicious halwa every time.
❄️ Can You Store Carrot Halwa?
Yes! It keeps well in the fridge for 4–5 days. Just reheat with a splash of milk or a tiny bit of ghee and enjoy. You can even freeze it for up to a month.
💡 Variations You Can Try
- Carrot Halwa with Khoya (Mawa): Adds extra richness.
- Carrot Halwa with Condensed Milk: Speeds up the process.
- Vegan Version: Use almond milk and vegan butter instead of ghee.
❤️ Why We Love It
Knowing how to cook carrot halwa means you’re never far from a comforting dessert. It’s wholesome, naturally sweet, and always a hit with kids and adults alike.
So next time you see fresh red carrots in the market, don’t forget — this is your sign to try making Gajar ka Halwa at home.