Gajar Ka Halwa
Indian Carrot Fudge
A rich and decadent Indian dessert made from grated carrots slow-cooked in milk and ghee with sugar, cardamom, and nuts. Traditionally enjoyed during winter celebrations, this 'carrot fudge' is a comforting and flavorful treat.
🧂 Ingredients
- 1 kg Carrots
- 1 L Whole Milk(Whole milk provides the best richness.)
- 200 g Granulated Sugar(Adjust to taste. Can be reduced if using sweet khoya.)
- 100 g Ghee (Clarified Butter)(More can be added for extra richness.)
- 4 pods Green Cardamom Pods
- 50 g Almonds and Cashews
- 100 g Khoya (Mawa)(A traditional dairy product made by reducing milk. If unavailable, you can substitute with 100g of ricotta cheese mixed with 2 tablespoons of milk powder and reduced slightly.)
👨🍳 Instructions
- 1
Prepare the carrots: Peel the carrots and then finely grate them. A box grater or food processor with a grating attachment works well. You should have about 4-5 cups of grated carrots.
⏱️ 10 minutes - 2
Cook the carrots in milk: In a heavy-bottomed pan or kadai, combine the grated carrots and the whole milk. Place over medium heat and bring to a gentle simmer, stirring occasionally. Continue to cook, stirring more frequently as the milk begins to reduce, until the milk is almost completely absorbed by the carrots and the mixture becomes thick and creamy. This process can take about 45-60 minutes.
⏱️ 50 minutes - 3
Add ghee, sugar, and khoya: Once the milk has been absorbed, add the ghee, granulated sugar, and crumbled khoya to the pan. Stir well to combine. Continue to cook over medium-low heat, stirring constantly, until the ghee starts to separate from the mixture and the halwa thickens to your desired consistency. This usually takes about 15-20 minutes.
⏱️ 20 minutes - 4
Add flavorings and nuts: Stir in the lightly crushed cardamom pods and the toasted slivered almonds and cashews. Cook for another 2-3 minutes, stirring, to allow the flavors to meld. Remove from heat.
⏱️ 5 minutes - 5
Serve: Gajar ka halwa is best served warm. Garnish with extra nuts if desired.
💡 Pro Tips
- ✓For the best flavor and color, use red or deep orange winter carrots.
- ✓Patience is crucial for developing the rich flavor. Avoid rushing the milk absorption stage.
- ✓The final consistency should be rich and fudgy, not watery. Adjust cooking time as needed.
- ✓Taste and adjust sugar towards the end of cooking, especially if your khoya is already sweet.
- ✓Toasting the nuts beforehand adds a wonderful crunch and depth of flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a quicker version, you can use sweetened condensed milk instead of sugar and reduce the khoya.
- A small amount of grated beetroot can be added along with the carrots for a vibrant color and subtle flavor variation.
- Some recipes include a pinch of saffron for added aroma and color.