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Gajar Ka Halwa

A classic Indian pudding made by simmering grated carrots with milk, ghee, and cardamom until rich and creamy. Garnish with toasted cashews and raisins for a sweet finish.

60 minMediumServes 4280 cal/serving

IndianDessertStovetopVegetarianHalal-friendlyGluten-FreeSoy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 1 lb carrots, grated
  • 2 tbsp ghee
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 tsp ground cardamom
  • 2 tbsp cashews, chopped
  • 1 tbsp golden raisins

Instructions

  1. 1

    Heat 2 tbsp ghee in a heavy skillet over medium heat.

  2. 2

    Add 2 tbsp chopped cashews and 1 tbsp golden raisins, stir-fry until golden, then remove and set aside.

  3. 3

    Add 1 lb grated carrots to the pan and cook for 5 minutes until fragrant.

  4. 4

    Pour in 2 cups whole milk and simmer over medium-low heat for 25 to 30 minutes, stirring occasionally until liquid evaporates.

  5. 5

    Stir in 1/2 cup sugar and cook for 8 minutes until thickened.

  6. 6

    Fold in 1/2 tsp ground cardamom along with toasted cashews and raisins before serving.

Questions

Can I make Gajar Ka Halwa dairy-free?

Yes. The dairy in this entry is 2 tbsp ghee, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Gajar Ka Halwa keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Gajar Ka Halwa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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