Gajar Halwa With Khoya (Indian Carrot Dessert)

Gajar halwa or Carrot halwa with khoya is a popular indian sweet made using fresh juicy carrots slow cooked in milk and scented with ground green cardamom. This popular dessert is traditionally prepared during the winter season, as it’s the perfect way to enjoy the natural sweetness of seasonal carrots.

Gajar Halwa is gluten-free, requires only 6-7 simple ingredients, and my recipes comes together in a way that mimics the authentic halwai-style gajar ka halwa served in Indian sweet shops.

When food connects to a memory, there is a sense of warmth that crosses the heart. For me, gajar halwa is a dessert steeped in nostalgia. Whenever my grandmother made it, she prepared it in large quantities, using at least 5 to 6 kilograms of fresh, seasonal red carrots (Delhi gajar).

Everyone at home, including us, the kids pitched in to help. We eagerly took turns to grate the carrots using a hand grater (there were no food processors back then)!

Soon, a large kadai (indian wok) was set on the stove and for the rest of the day, she lovingly cooked the carrots and milk stirring every now and then. The result? The most indulgent, melt-in-your-mouth gajar ka halwa I’ve ever had—a memory that lingers with every bite. to make the best gajar ka halwa I have ever eaten.

I created these delicious gajar ladoos stuffed with mawa last year taking inspiration from this halwa.

Gajar Ka Halwa

Gajar translates to carrots in Hindi, while the word halwa refers to a category of Indian pudding desserts. These desserts can be made with a variety of ingredients such as flours (like sooji halwa or besan halwa), vegetables, or fruits(pineapple halwa).

Often called Indian Carrot Pudding in restaurants abroad, is one of the most classic indian dessert halwas. It's rich texture, sweet flavor, and warming spices make it a timeless dessert enjoyed by all.

Khoya or Mawa is dried evaporated milk solids made by simmering whole milk for long hours so that the milk liquid evaporates and the milk solids remain behind. If you want to make it at home I shared an instant khoya recipe a few years ago.

We lovingly call this khoya version, “shaadiyon vala halwa” because it was/is a staple at wintertime weddings in India. I would eagerly look forward to these celebrations, just to indulge in the rich and decadent khoya carrot halwa.

The creamy richness of khoya beautifully complements the natural sweetness of the red carrots, and when combined with nuts and ghee, it creates a dessert that’s truly irresistible.

About My Recipe

• Slow Cooked - I know there is almost always a way to do things quickly, but when it comes to certain recipes,such as this gajar halwa, I do not cut corners. I choose a slow day and make it the traditional way. The bhunai will bring out the best flavor and trust me its definitely worth it.
• Full of Almond Goodness- Gajar halwa with badam(almonds) is next level delicious! I use almond meal and chopped almonds in this recipe. You will taste the nuttiness of almonds in every bite and, adding almonds makes this halwa so warming for the winter months. 
• Tweakable Recipe- You may adjust the recipe to your preference and what you have at home. Do not want to add almonds- simply skip them. Want to just use milk to make traditional style carrot halwa?- leave out the khoya. Do not have khoya? Add milk powder instead.
• Scaleable - You can scale this recipe and make a big batch and freeze for 2-3 months. How good does gajar halwa stash in the freezer sound?Yum!

Ingredients

• Fresh Carrots (preferably organic) - We need shredded carrots . If you are lucky enough to get Delhi red carrots, then use those. Else sweet & juicy orange carrots are best to use.
• Ghee  or Unsalted Butter is fine to use too.
• Whole (Full Fat Milk) 
• Ground Almonds or Almond Meal (Optional)- I use ready to use super fine blanched almond flour.  
• Khoya/Mawa - Is easily available in freezer of indian or pakistani stores. If you would like to make it at home, use my instant khoya recipe . Make sure to buy the unsweetened khoya to use in this recipe.  Khoya is easily available at halwai (sweet) shops in India.
• Sugar – I like using raw cane sugar which I usually use at home. You can use granulated sugar or white sugar.
• Green Cardamom - Non negotiable! Pop open the cardamom seeds and add the seeds to a small mortar and pestle and grind to a fine powder. Takes under a minute and the divine flavor and aroma is unmatched! So much better than store bought green cardamom powder (that you can definitely use).

How To Make Gajar Halwa  

1. Wash, dry and peel the carrots. You can grate the carrots using a box grater or use food processor to grate the carrots. I use a food processor jar fitted with grater blade.
2. Add a tablespoon of ghee to a heavy bottom kadai or any heavy bottom pot. Sauté the chopped nuts for a few minutes in ghee and take them out in a plate.
3. Add another tablespoon ghee and add the grated carrots. Sauté the carrots for just 5-7 minutes while stirring constantly on low flame.

4. Next, add the hot milk to carrots. We will cook them together on low heat for about 20-30 minutes or until 95% of the milk has evaporated and carrots are super soft.
5. While the carrots and milj are cooking, using a heavy spoon or spatula, keep stirring around and set to cook on medium flame. You will need to stir from time to time to make sure that nothing is sticking to the bottom. You can half- cover the pot if you wish.
6. Once the milk has evaporated and the carrots are soft, add the sugar. Again, you will see that the carrots will become runny due to water getting released from the sugar. We will keep stirring at regular intervals and allow slow cooking till all all liquid has evaporated. At this point you will need to keep a close eye since due to caramelization of sugar, the chances of carrots burning are high.  
7. Next, add the ghee along with ground almonds and start the bhunai on low medium heat. Bhuno(sauté) the carrots in ghee for a good 8-12 minutes on medium low heat. The carrots will become shiny, and you will smell a very nice aroma. This is an important step in the recipe.Please don't rush this part.
8. Once the bhunai is nearing completion, you will see that tiny ghee bubbles on the sides of cooking pot and you will hear a faint crackling sound.  We are there!
9. Switch off the stove and mix in the cardamom, crumbled mawa and the chopped nuts. Mix in to combine. Gajar jalwa is ready. Read below for serving and storage suggestions.  

Variations/Substitutions

1. Traditional Gajar Halwa With Milk - Skip khoya and grounds almonds in this recipe. Follow the recipe as it is. You can reduce the quantity of ghee to ⅓ cup if you wish.
2. Gajar Halwa With Evaporated Milk – Simply use ½ cup regular milk and one 12 fl oz can of evaporated milk in this recipe. Only evaporated milk is quite thick and will evaporate quikcly without carrots getting a chance to cook fully, that's why we need to eat regular milk as well.
3. Using Milk Maid(Condensed Milk) – To make carrot halwa with condensed milk, use ½ cup milk in this recipe along with 14 oz(380g) sweetened condensed milk. Skip the sugar.
4. Gajar Halwa Using Milk Powder - Use ⅓ cup full fat milk powder instead of khoya in this recipe. Skip the khoya. I like using Nido brand milk powder.
5. Vegan Gajar Halwa- Use cream cashew or almond milk in place of regular milk. Use plant based butter instead of ghee. Skip the khoya.

Recipe Tips

• Use a wide mouthed utensil. This helps in two ways. It helps you stir and scrape the carrots properly as well as during bhunai. Secondly, the liquid of milk and sugar evaporates quickly in a wide mouthed pot. I use a 10- or 12-inch kadai or 12-inch braiser to make gajar ka halwa.  
• Heavy Cooking Pot is Must - else the carrots and milk will stick and scald respectively at the bottom of pot.
• Do not Skimp on Ghee. Ghee not only adds flavor but also helps in bhunai the carrots. It makes the carrot halwa moist. When the amount of ghee is right, the taste of bhuna hua halwa (perfectly roasted) comes through and the halwa does not taste dry.  
• Do not grate the carrots too fine else the halwa will not have any texture and it will be mushy. The right texture of delhi style gajar halwa is soft and melt in the mouth with a bit of chewiness at the end from grated carrots.
• Avoid too much bhunai after adding the khoya else the fat from the mawa will separate and the halwa will become oily.  

Serving & Storing

1. Gajar ka Halwa is best served warm garnished with extra chopped nuts. You can crumble extra khoya on top. It tastes so good with a scoop of vanilla ice cream.
2. I feel that gajar halwa always tastes better the next day. Make the halwa and let it completely cool to room temperature and then store it in an air tight container with a lid.
3. Refrigerate and next day, reheat and serve it. You can store halwa in fridge for 4-5 days. To reheat, you can warm it up on stove or microwave.
4. Freeing - You can keep it frozen for 2-3 months. For freezing, portion out the halwa using a measuring cup(I usually do ⅓ cup portions) or ice cream scoop. I place the portions in a silicone muffin cups. Freeze for at least 6 hours. Place the frozen halwa portions in a ziplock back and keep in the freezer for when you want to use. You can thaw the quantity you like for at least an hour or so before reheating.