A slow-cooked carrot halwa made with grated carrots, milk, ghee, sugar, cardamom, and nuts.
Calories
410kcal
Protein
9g
Carbs
58g
Fat
17g
Add grated carrots and milk to a heavy pot. Cook on medium heat, stirring often, until the milk reduces.
Add sugar and continue cooking until the mixture thickens again.
Add ghee and cardamom. Cook while stirring until the halwa becomes glossy and starts leaving the sides of the pan.
Stir in khoya if using and cook for 2 to 3 minutes.
Top with almonds and pistachios. Serve warm.
Gajar halwa is a winter favorite with sweet carrots, milk, ghee, and cardamom cooked down into a rich, warm dessert. It is simple, but the slow cooking gives it that classic homemade taste.
Cooking the carrots in milk first lets them soften and absorb flavor. Ghee added later gives shine, aroma, and a rich halwa texture.
This recipe uses simple, familiar ingredients and builds flavor through careful cooking, layering, or seasoning. Keep everything measured before you start so the cooking process feels smooth and relaxed.
Serve warm or chilled with nuts, cream, or a light garnish.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on low heat or in the microwave, adding a splash of milk if needed to restore the texture.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Serve warm or chilled with nuts, cream, or a light garnish.
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