Gajar ka halwa is one of India’s most loved traditional desserts, especially enjoyed during the winter season. Made with fresh red carrots slow-cooked in milk, ghee, and sugar, this rich and aromatic sweet holds a special place in Indian homes. The warmth of ghee, the natural sweetness of carrots, and the fragrance of cardamom come together to create a comforting dish that is both indulgent and nostalgic.
Often prepared during festivals, family gatherings, and celebrations, gajar ka halwa is more than just a dessert—it is an emotion tied to winter evenings and festive joy. Its wholesome ingredients not only make it delicious but also nourishing, making it a perfect seasonal treat that blends tradition, taste, and warmth in every spoonful.
Ingredients1 kg red carrots (Delhi carrots), peeled & grated
1 litre full-cream milk
¾ cup sugar (adjust to taste)
4 tbsp ghee
10–12 cashews, chopped
10–12 almonds, slivered
1 tbsp raisins
½ tsp cardamom powder
1–2 tbsp khoya/mawa (optional, for extra richness)
Step-by-Step Method
# Prepare the CarrotsWash, peel, and grate the carrots using a medium grater.
Fresh, juicy red carrots give the best flavour and colour.
# Cook Carrots in MilkHeat a heavy-bottom pan or kadhai.
Add grated carrots and pour in the milk.
Cook on medium flame, stirring occasionally.
Let the milk reduce completely and the carrots soften (about 30–35 minutes).
Tip: Stir frequently to avoid sticking or burning.
# Add Ghee & RoastOnce the milk evaporates, add 2 tbsp ghee.
Sauté the mixture on low flame for 8–10 minutes until aromatic.
# Sweeten the HalwaAdd sugar and mix well.
The halwa will release moisture again—cook until it thickens.
# Fry Dry FruitsIn a small pan, heat remaining ghee.
Lightly fry cashews, almonds, and raisins.
Add them to the halwa.
# Final TouchAdd cardamom powder and khoya (if using).
Mix well and cook for 5 minutes until glossy and rich.