Carrot Halwa

Carrot halwa (Gajjar ka halwa), is a wonderful lightly spiced North Indian dessert, made with carrots, spices, milk and sugar.

Impress your guests with this wonderfully rich and fragrant spiced carrot dessert which is popular throughout India.

It is probably the most popular of all halwas. In winter it is served warm, or on warmer days with a scoop of ice cream.

It is slow cooked over a low flame and takes roughly 40 minutes to make.

The flavours come together beautifully creating an aromatic, rich and creamy dessert with a slightly chewy texture.

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Helpful tips

• For best results, use full cream (whole) milk, rather than semi-skimmed.
• Heat the milk with crushed cardamoms, then strain the seeds away and set the milk aside. The aroma is wonderful – similar to that of kheer (Indian rice-pudding).
• To make the halwa, use a large heavy iron skillet as it holds the heat well on a low flame.
• The carrots are cooked in butter till softened, not browned. As they cook, they begin to caramelize, with a richer more intense flavour.
• Adjust the amount of sugar according to the sweetness of the carrots and to taste.
• Add half the cardamom flavoured milk, sugar, cinnamon, clove, saffron water and salt and simmer till the liquid has reduced by half. The salt helps accentuate the flavours.
• Next, add the rest of the milk and reduce again till you have a rice pudding consistency (not too dry).
• Stir in the crème fraîche and reduce again, till it is no longer runny.

To make it vegan

Use a vegetable oil, and substitute milk with 3 cups of almond milk.

Serve

Reheat before serving or bring to room temperature and serve with a scoop of ice cream.

Storing

It will keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

Defrost in the fridge overnight, and warm before serving.

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📋 Recipe

Carrot Halwa

Nicole Shroff

Carrot halwa, or Gajjar ka halwa, is a wonderful North Indian dessert made with carrots, spices, milk and sugar.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Indian

Servings 4 people

Calories 276 kcal

Ingredients

• ▢ a pinch saffron strands
• ▢ 2 tablespoons water
• ▢ 2 tablespoons ghee or butter
• ▢ 3 cups carrots grated
• ▢ 3 cups milk whole
• ▢ 2 cardamoms crushed
• ▢ ¼ cup sugar
• ▢ a pinch cinnamon powder
• ▢ 1 clove crushed
• ▢ a pinch salt
• ▢ ½ cup crème fraîche or cream

Instructions

 

• a pinch saffron strands, 2 tablespoons water
  ▢
  Crush and soak the saffron in 2 tablespoons of water for 20 minutes.
• 3 cups milk, 2 cardamoms
  ▢
  In a small saucepan, heat the milk and cardamom pods. Once it comes to a boil, turn off the heat, remove the crushed cardamom pods and set aside.
• 2 tablespoons ghee
  ▢
  In a large skillet, melt the ghee/butter and add the carrots. Stir and cook over a low heat till softened (approx. 7 minutes).
• ¼ cup sugar, a pinch cinnamon, 1 clove, a pinch salt
  ▢
  Pour in half the milk, then add sugar, the saffron and its water, cinnamon, crushed clove and salt, stirring occasionally till the liquid has reduced by half.
• ▢
  Add the remaining milk and gently simmer till there is no liquid left.
• ½ cup crème fraîche
  ▢
  Stir in the crème fraîche and reduce till the halwa is no longer runny. Serve warm or cold.

Notes

For best results, use full cream (whole) milk, rather than semi-skimmed.

Use a large heavy iron skillet as it holds the heat well on a low flame.

The carrots are cooked in butter till softened, not browned.

As they cook, they become sweeter as they caramelize, so adjust the amount of sugar accordingly to taste.

Add half the cardamom flavoured milk, sugar and the salt (this helps to accentuate the flavours) and simmer till reduced.

The consistency should be similar to that of rice pudding consistency (not dry).

MEASUREMENT NOTES

The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

Equipment

Skillet

Ghee

Nutrition

Calories: 276kcalCarbohydrates: 20gProtein: 7gFat: 19gSaturated Fat: 11gCholesterol: 52mgSodium: 169mgPotassium: 600mgFiber: 3gSugar: 15gVitamin A: 16513IUVitamin C: 6mgCalcium: 274mgIron: 1mg

Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.

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