Gajar ka Halwa, also known as Carrot Halwa, is one of the most popular and beloved Indian desserts. Made from grated carrots, milk, ghee, and sugar, it’s a classic winter treat enjoyed across the world . The dish originated in North Pakistan , especially Punjab, where it became a festive delicacy served during celebrations like eids,weddings and family gatherings. The rich, aromatic flavor of slow-cooked carrots infused with desi ghee and cardamom makes it a comfort dessert that everyone loves.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (grated) | 1 kg |
| Full-fat milk | 1 liter |
| Ghee (clarified butter) | 4 tbsp |
| Sugar | ¾ cup (adjust to taste) |
| Cardamom powder | ½ tsp |
| Cashews (chopped) | 2 tbsp |
| Almonds (sliced) | 2 tbsp |
| Raisins | 1 tbsp |
Instructions
- Prepare the Carrots:
Wash, peel, and grate the carrots finely using a grater.
Cook in Milk:
In a heavy-bottomed pan, add grated carrots and milk. Cook on medium flame, stirring occasionally until the milk starts reducing and thickening.
Add Ghee:
Once the milk is mostly absorbed, add ghee and continue stirring. This step enhances the aroma and gives the halwa a rich texture.
Add Sugar and Flavor:
Add sugar and cardamom powder. Stir well — the sugar will release some moisture, but continue cooking until it becomes thick again.
- Add Dry Fruits:
Fry cashews, almonds, and raisins in a bit of ghee until golden. Mix them into the halwa. - Serve:
Serve warm, garnished with extra nuts. Gajar ka Halwa tastes best when slightly warm and paired with a spoon of vanilla ice cream or a glass of milk.
Tips and Variations
- Use red Delhi carrots for the best flavor and color.
- For a richer version, replace part of the milk with khoya (mawa) or condensed milk.
- You can also make Gajar Halwa with condensed milk to save cooking time.
- Store it in the refrigerator for up to 5–6 days and warm it slightly before serving.
Serving Suggestions
Gajar ka Halwa can be served as:
- A dessert after meals.
- A festive sweet during celebrations.
- A winter comfort food, best enjoyed warm.
Pair it with ice cream, gulab jamun, or simply enjoy it on its own.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fat | 14 g |
| Fiber | 3 g |
| Calcium | 150 mg |
Storage and Shelf Life
Store Gajar ka Halwa in an airtight container in the refrigerator. It lasts for 5–6 days. Reheat it in a microwave or on the stove before serving. You can also freeze it for up to 1 month — thaw and warm before eating.
Why You’ll Love It
- Rich, creamy, and flavorful.
- Perfect blend of sweetness and aroma.
- Easy to make with simple ingredients.
- A festive favorite that warms your heart in winter.
Fun Fact
The word “Halwa” comes from the Arabic word “Hulw”, which means sweet. Gajar ka Halwa was first introduced during the Mughal era and quickly became a royal dessert enjoyed by kings and nobles.
Conclusion
Gajar ka Halwa is more than just a dessert it’s a tradition. Whether made for a festival, special occasion, or simply to enjoy the taste of winter carrots, this halwa captures the warmth of Pakistani hospitality in every bite.
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