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Gajar ka Halwa (Carrot Halwa)

Gajar Ka Halwa, Carrot Pudding

Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom. Gajar ka Halwa is a perfect dessert for any celebration. 
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine Indian
Servings 4 people


  • 2 cups shredded carrots
  • 2 cups milk
  • 3 tbsp unsalted butter or ghee
  • 1/4 cup sugar
  • 1/2 tsp cardamom powder
  • 6 cashew roasted and broken for garnishing


  • 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.


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.
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.
Keyword Carrot Halwa, Delicacy, Dessert, Gajrela, Gluten Free
Tried this recipe?Let us know how it was!

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153 thoughts on “Gajar ka Halwa (Carrot Halwa)

  1. 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.

  2. 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?

  3. 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.

  4. 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..

  5. 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.

  6. 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! ๐Ÿ™‚ Thank you so much! ๐Ÿ™‚

    1. 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

      1. Did you add piping hot milk to the carrots while it was cooking?
        That could be the reason. If the milk it too hot when you add it to gajar, it will curdle and the milk proteins will burn as you cook further. Thatโ€™s what make your gajar halwa turn black! Milk should be at room temperature or just lukewarm when you add to carrots while cooking.

  7. 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.

  8. 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 ..

  9. 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.?

  10. 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

  11. 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

  12. 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).

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