Gajar ka Halwa Recipe | Carrot Halwa Recipe

Gajar ka Halwa (Carrot Halwa) or Gajrela is a traditional Indian dessert made during winter months. Fresh carrots are grated and then cooked in full cream milk for a couple of hours. The milk then reduces and carrots are also cooked along with it. A sumptuous and delicious dessert is ready.

Try more traditional Indian desserts here – bajre ki kheer, gur ki kheer, chawal ki kheer.

I had never made Gajar ka Halwa before marriage and after marriage when I first tried, V totally rejected it comparing it to his mother’s. I gave up making it ever as I knew I couldn’t compete with 45 years of her experience. After a gap of 9 years, I started making it again from last year. And I am proud of myself.

The recipe is very simple and probably everyone goes by the same process. The proportion of ingredients like milk, mawa and sugar is also totally based upon your own preference and tastes. The only thing which is important is slow cooking and regular stirring to avoid sticking. I highly recommend staying away from boiling grated carrots separately for hastening cooking, it takes away greatly from the taste.

How to Make Gajar ka Halwa at Home?

Print Recipe

Gajar ka Halwa (Carrot Halwa) or Gajrela

Gajar ka Halwa (Carrot Halwa) or Gajrela is a traditional Indian dessert made during winter months. Fresh carrots are grated and then cooked in full cream milk for a couple of hours. The milk then reduces and carrots are also cooked along with it. A sumptuous and delicious dessert is ready.

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: Indian, Vegetarian

Keyword: Vegetable, Warm

Servings: 6 people

Ingredients

• 1½ kg carrot washed, peeled & grated
• 1 litre milk
• 150 gram khoa mawa
• ½ cup sugar granulated
• ¼ cup cashew nut, raisin, pistachio, cardamom seed kaju, kismis, pista, elaichi for garnishing

Instructions

• Boil milk in a large vessel. Add grated carrots. Allow the carrots to cook on slow flame. You may need to continuously stir the mixture for a while and in between to avoid sticking. When the milk is reduced completely, add mawa.
• Continue stirring the mixture further till mawa is nicely mixed and roasted. Add any dry-fruits if you are using along with cardamom powder. Add sugar and continue to cook till the sugar is totally absorbed. Serve hot.

Notes

1. You may boil grated carrots before adding to milk to hasten up the process but I wouldn’t recommend it.
2. You can also adjust sugar as per your taste.
3. You can also play with quantity of milk and mawa based on your preference, my family prefers less milk and mawa.
4. If you do not wish to use khoya, then use 2.5 litres of milk for 1 kilo of carrots.