Gajar ka Halwa (Carrot Halwa)




  • 2 cups of shredded carrots
  • 2 cups of milk
  • 3 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1/2 teaspoon cardamom powder
  • 6 chopped roasted cashew nuts (To garnish)



Roast the cashew nuts and set aside for the garnish.

Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Keep stirring the milk often so the milk does not burn. Set aside.

Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. The carrots should be tender and slightly changed in color. Add the milk and cook until the milk dries. This will take about eight to ten minutes. Next add the sugar and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan. Garnish with cashew nuts.


Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.


Cook the halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick. After the halwa cools, cut in squares. Garnish with cashew nuts or sliced almonds.