Ingredients
- 1 kg carrots (Grated)
- 4 cups full-fat milk
- 1 cup sugar (Adjust to taste)
- 1 cup ghee
- 1 teaspoon cardamom powder
- 1 cup cashews (Chopped)
- 1 cup raisins
- 1 teaspoon vanilla extract (Optional)
- 1 pinch salt (To enhance flavor)
Instructions
5 steps
Prepare the Carrots
Wash, peel, and grate the carrots using a grater.
Use fresh, juicy carrots for the best flavor.Cook the Carrots
In a heavy-bottomed pan, add the grated carrots and milk. Cook on medium heat, stirring occasionally.
Cook until the mixture reduces and thickens, about 30-40 minutes.Add Sugar and Ghee
Once the mixture thickens, add the sugar and ghee. Mix well.
Continue to cook until the sugar dissolves completely.Incorporate Flavors
Add cardamom powder, salt, and vanilla extract. Mix thoroughly.
Adjust the sweetness if necessary.Garnish and Serve
Stir in chopped cashews and raisins. Cook for a few more minutes and serve warm.
Gajar Halwa can be enjoyed warm or cold, garnished with extra nuts.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your indian meal with these perfect pairings:
About This Dish
Gajar Halwa Recipe - Traditional Indian Dessert is a beloved dish from Indian cuisine. With a total preparation time of about 35 minutes, it makes for a satisfying weeknight dinner.
Indian cuisine reflects the country's incredible diversity, with flavors and techniques varying dramatically from north to south, east to west. The masterful use of spices is the hallmark of Indian cooking.
This recipe is rated medium difficulty and uses 9 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, you can use almond milk or evaporated milk for a different flavor.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
