By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Gajar Halwa. The percentage is the share of ingredients the two recipes have in common.
Om AliIn Egypt · same ingredients53%
Maraş Dondurması (Turkish Ice Cream)In Türkiye · same ingredients50%
Ethiopian Spice ShortbreadIn Ethiopia · same ingredients50%
A decadent, slow-cooked carrot pudding that is a winter staple in India. It balances the earthiness of fresh carrots with the richness of reduced milk and a hint of cardamom.
According to eatmundo's ingredient comparison, the closest dish to Gajar Halwa from another cuisine is Om Ali (Egypt): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely grate 500g of fresh carrots using a box grater.
- 2
In a heavy-bottomed pan, sauté the carrots with a tablespoon of ghee for 5 minutes.
- 3
Pour in 500ml of whole milk and simmer over medium heat.
- 4
Cook the mixture, stirring constantly, until the milk reduces completely and thickens.
- 5
Add 100g of sugar and continue to stir until the mixture turns glossy and fragrant.
- 6
Add a pinch of cardamom powder for an aromatic finish.
- 7
Cook for another 5 minutes until the excess liquid evaporates.
- 8
Turn off the heat and let it cool for 10 minutes before serving.
- 9
Garnish with slivered nuts like almonds or pistachios for texture.
Frequently Asked Questions
What is Gajar Halwa?
Gajar Halwa is a sweet carrot-based pudding originating from India, prepared with grated carrots, milk, sugar, and ghee, often garnished with cardamom, almonds, and pistachios. It is typically served warm as a dessert during winter months and festive celebrations.
What type of carrot should I use for Gajar Halwa?
Use firm, deep red Delhi carrots if available, as they are naturally sweeter and softer than standard orange carrots.
Should I grate the carrots finely or coarsely?
Use a medium-sized grater to create strands that are thick enough to retain texture during the long cooking process without turning into mush.
How do I know when the Gajar Halwa is done?
The dish is finished when all the milk has evaporated, the carrot mixture turns a deep, glossy color, and the ghee begins to separate from the sides of the pan.
Can I substitute fresh milk with condensed milk?
Yes, but if using condensed milk, omit or significantly reduce the added sugar to prevent the halwa from becoming cloyingly sweet.
