Gajar Ka Halwa (Punjabi Carrot Pudding with Khoya)
ਗਾਜਰ ਦਾ ਹਲਵਾ
Gajar Ka Halwa is unquestionably the most beloved of all Punjabi sweets — a rich, fragrant carrot pudding made from freshly grated red Delhi winter carrots (the seasonal gajar that appear in North Indian markets from November to February), slow-cooked in whole milk until the milk is completely absorbed into the carrots, then enriched with khoya (reduced milk solids), sugar, ghee, and cardamom, and garnished with fried cashews, almonds, and pistachios. The quality of the carrots is fundamental — the seasonal red Delhi carrot (laal gajar) is sweeter, less fibrous, and more flavourful than orange carrots, producing a superior halwa. Gajar Ka Halwa requires patience — the correct method involves 90–120 minutes of slow cooking. Shortcuts (pressure cooker, condensed milk) produce an inferior result.
- Total
- 1 hr 45 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 1 hr 30 min
Ingredients
Method
Combine grated carrots and whole milk in a heavy, wide-bottomed kadai. Bring to a boil on high, then reduce to medium. Cook uncovered, stirring every 5 minutes, for 50–60 minutes until all the milk is completely absorbed into the carrots and the mixture is dry with the carrot shreds visible. This long, patient reduction is the fundamental step of gajar halwa — there are no shortcuts.
About 1 hr
Tip: Using a wide pan rather than a deep pot allows faster milk evaporation. A narrow pot concentrates the steam and prolongs the process unnecessarily. The constant stirring prevents the milk from sticking and burning on the bottom.
Add ghee to the carrot mixture. Mix well. Add crumbled khoya. Cook on medium, stirring constantly, for 15 minutes until the khoya is fully incorporated and the halwa begins to leave the sides of the pan. The colour will deepen to a rich orange-red. Add sugar. Stir vigorously — the sugar will initially liquefy the mixture.
About 20 min
Tip: Khoya is added after the milk is fully absorbed (not at the start). Adding khoya too early can make the halwa dry and grainy. Crumble the khoya by hand before adding so it melts evenly.
Continue cooking 10–15 minutes after adding sugar until the mixture is thick again (the sugar moisture is cooked out), fragrant, and comes together as a unified mass. Add cardamom. Meanwhile, fry cashews and almonds in 1 tsp ghee until golden. Fold most nuts into the halwa. Transfer to a serving dish. Garnish with remaining nuts and pistachios. Serve warm or at room temperature. Excellent with vanilla ice cream.
About 15 min
Tip: Gajar halwa is ready when it starts to leave the sides of the kadai and a light glossy sheen of ghee is visible on the surface. Under-cooked halwa is wet and does not hold its shape on a plate.
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 12 g
- Carbs
- 54 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 42 g
- Sodium
- 280 mg
Contains: dairy, tree-nuts
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Recipe by Boon Tools.