Gajar ka halwa – simplest dessert recipe

Although a winter delicacy, gajar ka halwa can be prepared any time of the year if you can get carrots. This low-fat nutritious dessert is a go-to recipe everyone must know of. With a rather simple cooking process, it can be a good dessert recipe for beginners to start off with. Having bought some beautiful red carrots, I decided to prepare my favourite Indian dessert once again.

Follow the recipe below and treat yourself to a magical blend of carrots, ghee and sweetness.


Carrots (grated) 500gm
Cardamom 3
Dry fruits – pistachio, cashew, walnut, almond, raisin (1-2 tbsp)
Ghee 2 tbsp


  • Heat a kadhai and add the ghee
  • As soon as the ghee melts, add the grated carrots and mix well
  • After 2 minutes add the sugar and 3 tbsp milk and mix.
  • Separate the cardamom seeds from the husk and grind them to a powder, and save the powder for later.
  • Add 3 cardamom husks to the carrots and mix well.
  • Keep stirring frequently, scrape the sides of the kadhai and mix well. Cover with a lid and let it slow cook for another 15-20minutes, or until the halwa’s consistency thickens, and the water dries up.
  • Once the carrots start to release water and boils add the cardamom powder and mix well again
  • Add the dry fruits to the halwa; mix and turn off the heat.
  • Serve hot with extra dry fruits garnishing. Some, however, like to have it cold.

Things to note

  • The amount of sugar to be added to the recipe depends on the natural sweetness of the carrots. Therefor after adding 3 tbsp of sugar initially and letting it cook with the carrots, taste and check if it needs more sugar and then add carefully.
  • Even though it is a dessert, nobody likes to have very sweet spoonfuls.
  • Adding milk to the carrots is optional, if you are lactose intolerant you can most definitely skip the milk.
  • The addition of milk only ensures an added flavour to soften and make the halwa creamy.
  • You may also choose tfo add khoya to the halwa.
  • the dry fruits add a crunchy texture to the otherwise mushy

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