Gajar ka halwa is a North Indian carrot pudding cooked slowly with milk, sugar, ghee and cardamom. Grated winter carrots give the best colour and sweetness, but regular carrots work too.
Ingredients
- 1 kg carrots, peeled and grated
- 1 litre full-fat milk
- 1/2 cup sugar
- 2 tablespoons ghee
- 1/2 teaspoon cardamom
- 2 tablespoons khoya, optional
- Almonds, pistachios and raisins
Method
- Cook grated carrots and milk in a wide heavy pan until most of the milk evaporates.
- Add sugar and continue cooking until the mixture thickens.
- Stir in ghee, cardamom and optional khoya; cook until glossy.
- Garnish with nuts and serve warm or chilled.
Tips and storage
Use a wide pan so moisture evaporates evenly, and stir often near the end. Refrigerate for up to 4 days and reheat gently with a splash of milk.
More Indian desserts
For more festive sweets, explore our Indian regional recipes, try Kaju Katli, or browse Sandesh. For a South Indian classic, see Palada Payasam.