Gajar (Carrot) Halwa also known as gajrala is a traditional Punjabi dessert made with carrots and milk. Gajar Halwa is delicious warm or cold.
Recipe serves 4
Ingredients:
- 2 cups shredded carrots
- 2 cups milk
- 3 tablespoons unsalted butter
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder
- 6 chopped roasted cashew nuts (To garnish)
Method
- Roast the cashew nuts and set aside for the garnish.
- Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
- Melt the butter in a frying pan on medium heat.
- Add the shredded carrots and stir-fry for about seven to eight minutes.
- Carrots should be tender and slightly changed in color.
- Add the milk and cook until the milk dries. This will take about eight to ten minutes.
- Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
- Garnish with cashew nuts.
Tips:
- Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
- When ready to serve just warm.
Suggestion:
- Cook the halwa a little more and pour on a greased plate.
- Spread the halwa until it is flat and 3/4 inch thick.
- After the halwa cools, cut in squares.
- Garnish with cashew nuts or sliced almonds.
Manjula
I hope you’re not fed up of my questions!!
But you have inspired me to cook. Your recipes can allow every one to follow their passion of cooking. You’re gifted!!!!
Manjula, I use Land O lakes unsalted sweet butter. It comes in sticks. How much will make 3 tbs.
Romi, every butter stick has marking for each spoon
Hello Aunty
I tried making this dish for 8 serves . As your dish suggest for 4 serves, I just doubled up the ingredients as shown in your recipe. Followed all the other instructions but it’s almost half an hour but the milk has not dried up at all. Can u tell me what went wrong?
Beena I just don’t understand
I think you have taken a milk at the end of the process or after milk you have given a least time to cook. I Gajar Ka halwa is regularly cooked desert.
Can i use orange carrot instead of red one. Here in malaysia we cant find red carrots
Mish, If you notice that’s what I use
The recipe was incredible… taste yummy
I love your video. Thank you for explaining every step clearly.
Hi, I love this dish and would love to make it at home. Your recipe looks wonderful, but I wonder if it’s possible to use canned evaporated milk or even sweetened condensed milk instead of reducing the 2 cups of milk? Thanks so much.
Rina,
It will not be the same
Amazing what good work you do. Thanks for sharing your Knowledge. Awesome, Superb Gaja Ka Halwa.. Manjula ji. sharing all your wonderful Recipes its a Blessing. Give me the opportunity to try and make some. My husband introduce me to to Gaja Ka Halwa, which I really loved. Majority sweets you make are my Favourites..Looking forward forall your delicious recipes..
I tried this recipe good, can the same be done with beetroot
Instead of butter can I make use of ghee???
Sheetal,
Ghee will be good.
I absolutely adore your video 😀
I will try make this tonight for Diwali in NZ (Fingers Crossed)
hello aunty – i want to make this for diwali. can i use store bought grated carrots to make this halwa? thanks
Pia that will work
Thank you so much for sharing this recipe. Carrot halwa is my absolute favorite dessert, but the nearest place that makes a good one is almost an hour away from my house. Tonight I used your recipe, and just made carrot halwa as good as (or better than) I’ve ever had in a restaurant. Again, thank you for the recipe and posting the videos- it’s so helpful to see the recipe done step by step, it makes a world of difference.
This is a mouth watering sweet.
My grand father liked it to much.
The video makes it look simple. Perfect for me who’s going to make an Indian sweet dish for the very first time! It looks yummy! 🙂 Thank you so much! 🙂
I feel very happy,when i cook gajar ka halwa,,thanks aunty for tips.
auntie , thanks to u . I made this dish for my dad’s birthday. You have magic in ur hands. 🙂
It would be great if you mention in every step what flame it should be U
gajar ka halwa maine bnaya jo ki cook hone k bad black ho gya ..aisa q…. iska colour change wapas red kaise hoga… plz rply soon
Neha, I have never experienced that, sorry I don’t have any answer for that.
Awesome manjula…..bahat achha laga….
Amazing! Thank you for sharing your recipe.
Thank you for sharing your knowledge Manjula. I have a question regarding this carrot halwa. When I make it the milk solids turn into white particles in the halwa. This does not look so nice. Is this normal? Is there anything I can do to prevent it. In your photo I don’t see any white particles and your carrots look so bright and glossy.
Thank u so much mrs. Manjula ji…..I really like all ur recipes ..gajar ka halwa recipe was v v nice ..thnx so much for sharing with us all..waiting for more n more recipes ..
How do you make Punjabi Mulee ka roti ( Radish inside the roti) I forget… because also my next door Punjabi aunty use to make this Mulee ka roti.. I hope to get your advises.
Plus how to make Punjabi style Taarka with all different beans..? I forgot all the beans name.?
Dearest Auntie,
I miss India so much because I am based in Taiwan now.
Thanks a lot for your teaching us how to cook Gajar ka Halwa.
I love this so much and I miss the days when I was in India eating Gajar ka Halwa made by my next door auntie who is Punjabi makes good Halwa and Paaratha to go alongwith.
Thanks for this video I will try tomorrow to cook
dear Manjula
gajar ka halwa superb and when i observe the picture recipe its mouth wandering excellent reccipe i tried it. i recieved nice complements from my husband. your recipe’s instructions are very simple those are nice to follow
once again thanks alottttttttttttttttttttt
Turned out perfectly delicious!
Hi Aunty,
Thanks so much for sharing this recipe and video! Your instructions are always so easy to follow and your measurements are so accurate. I’ve been wanting to learn how to make gajar ka halwa for years now, but have been intimidated from trying it. Your method is traditional, yet so easy to follow! I can’t believe that on my first try, it actually looked like the one you made and it tastes delicious, too! I added a few extra spoons of sugar, but later realized that your amount is probably perfect for this rich dessert. I also put a whole cardomom, but it did not incorporate the flavor into the dish this way. Next time, I’ll add the cardomom to the milk (I don’t know how to powder cardamom to the fine texture I like and am not a big fan of cardamom).