Gajar Ka Halwa

Cooking the popular Pakistani dessert known as Carrot Halwa is so simple when you use my detailed step-by-step guide. Whether you make it using the old-style stovetop method, or take some shortcuts by using milkmaid, khoya, or the Prompt Pot.

How to make Gajar Ka Halwa?

1. First wash 650 grams of carrots (8 to 9 medium-sized tender, juicy carrots or 6 to 7 long carrots) a few times in water.

2. Next, grill the carrots in a food processor. You will need about 4 to 4.5 cups of grated carrots.

3. Add all of the grated carrots, in a heavy wok.

4. Switch on the burner. Pour in 4 cups of full-fat milk.

5. Mix the milk and grated carrots.

6. Cook this mixture on low-medium heat. After about a few minutes, the milk will begin to foam and then start slowly reducing.

7. Keep stirring this halwa mixture frequently, scratching the sides of the wok to remove the evaporated milk solids. Mix the milk solids into the cooking mixture. 

8. Cook the carrot and milk mixture till the liquid is reduced by 1/4.

9. Add 4 tablespoons of desi ghee. Keep in mind that some milk will be there when you add the ghee.

11. Next, add 10 to 12 tablespoons of sugar for taste.

12. Add 1 teaspoon pre-ground cardamom powder.

14. Continue to bubble on a low flame, moving frequently.

15. Cook until the gajar ka halwa mixture starts to thicken and reduces more. Mix at pauses.

16. When the halwa has reduced to a pudding-like steadiness, add nuts and dry fruits of your own choice. I have added 12 cashews, 12 almonds, and 12 coconut pieces.

17. Mix again and continue to mix and cook.

18. Cook till the halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the mixture.

19. Serve gajar ka halwa warm from the pan. Decorate with some chopped dry fruits while serving.