🇮🇳 India · Dessert
Gajar Halwa
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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 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.
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