Name: Gajar Ka Halwa (Carrot Pudding) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 kg Carrot (red or orange), grated; 120 grams Ghee; 350 ml Full Fat Milk; 150 grams Khoya/Mawa; ¼ cup Raisins; ¼ cup Cashew Nuts; A very generous big pinch of saffron soaked in 1 tablespoon of milk (optional); 2 teaspoons Cardamom Powder; 1 cup Sugar (adjust as preferred); Slivered pistachios, almonds, or mixed dry fruits

Jump to Recipe· 4.2 from 21 reviews

If you have a soft spot for traditional Indian sweets, you are going to fall head over heels for this Gajar Ka Halwa (Carrot Pudding) Recipe. This dessert dances perfectly between creamy sweetness and rich, buttery flavor, all while letting the natural vibrancy of fresh grated carrots shine through. It’s soothing, indulgent, and just the right amount of festive to make any occasion feel special. Whether you’re sharing it with family or surprising friends at a dinner party, this classic treat is sure to bring smiles and warm hearts.

Ingredients You’ll Need

A close-up image of a round stainless steel bowl filled with a large pile of finely shredded bright orange carrots, showing the texture of thin, soft shreds tightly packed together, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Gajar Ka Halwa (Carrot Pudding) Recipe lies in its simplicity. Each ingredient plays a vital role, from the creamy khoya to the aromatic cardamom, building layers of flavor and texture that make this dessert unforgettable.

Carrots (1 kg, grated): The star of the dish, fresh grated carrots provide sweetness, vibrant color, and a slight bite to the halwa.
Ghee (120 grams): Adds richness and a lovely buttery flavor that enhances every spoonful.
Full Fat Milk (350 ml): Used to cook down the carrots and create that luxuriously creamy base.
Khoya/Mawa (150 grams): This concentrated milk solid brings a velvety texture and deep milky taste that makes the halwa so special.
Raisins (¼ cup): Provide bursts of natural sweetness and chewy texture.
Cashew Nuts (¼ cup): Adds a lovely crunch and nutty flavor to balance the softness of the halwa.
Saffron soaked in milk (a generous pinch in 1 tbsp milk, optional): Infuses subtle exotic aroma and a delicate golden tint.
Cardamom Powder (2 teaspoons): Often called the queen of spices, it lends a warm, fragrant note that complements the carrots and milk perfectly.
Sugar (1 cup, adjust to taste): Sweetens the pudding to your liking while balancing all the flavors.
Slivered Pistachios, Almonds or Mixed Dry Fruits (for garnish): Adds a pleasing crunch and gorgeous finishing touch.

How to Make Gajar Ka Halwa (Carrot Pudding) Recipe

Step 1: Prepare the Carrots

Start by cleaning, washing, peeling, and then grating those beautiful red or orange carrots. Freshly grated carrots are crucial because they release the perfect amount of moisture and have the best texture for the halwa.

Step 2: Sauté the Carrots in Ghee

Heat the ghee in a heavy-bottomed pan until it shimmers, then toss in the grated carrots. Increase the heat and sauté vigorously for about 6 to 7 minutes. This step helps the carrots soften while infusing them with that gorgeous buttery flavor.

Step 3: Cook the Carrots on Medium Heat

Turn the heat down to medium and let the carrots cook further in the ghee for an additional 5 minutes. This slow cooking draws out even more sweetness and begins to develop that rich halwa texture.

Step 4: Add the Milk and Simmer

Pour in the full-fat milk, stir well, and lower the heat to let it simmer gently. Keep cooking until the milk reduces almost completely and is absorbed, which usually takes some patience but is absolutely worth it to achieve that creamy consistency.

Step 5: Incorporate Khoya, Raisins, and Cashews

Add the khoya, along with raisins and cashew nuts. Mix everything thoroughly so the khoya melts into the halwa, making it luxuriously smooth, while the nuts and raisins bring delightful texture contrasts.

Step 6: Flavor with Saffron, Cardamom, and Sugar

Add the saffron-infused milk (if using), cardamom powder, and sugar. Stir until the sugar has fully dissolved and the spices spread evenly. This is the point where the halwa blossoms into its full aromatic glory.

Step 7: Final Sauté and Serve

Turn the heat up slightly and sauté the mixture for another 5 minutes, stirring constantly to prevent sticking and to let the halwa thicken nicely. Once it reaches a soft yet solid consistency, it’s ready to be transferred to your serving dish.

How to Serve Gajar Ka Halwa (Carrot Pudding) Recipe

A clear glass bowl filled with a bright orange-red dessert with a soft, moist texture, topped with crushed green pistachios, small white nuts, and a whole golden-brown cashew on the surface. A white spoon rests inside the bowl. The bowl is placed on a natural brown wooden board, with some crushed pistachios scattered around it. To the right, a purple and gold striped cloth is partially visible. The background has a dark tone with light smoke rising, and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Gajar Ka Halwa (Carrot Pudding) Recipe with slivered pistachios, almonds, or a mix of your favorite dry fruits adds vibrant color and a luxurious crunch that elevates the overall experience. A sprinkle of edible rose petals can also add a beautiful pop of color and subtle fragrance.

Side Dishes

This hearty dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of thickened cream to add a cool contrast to the warm, rich pudding. For a traditional touch, serve it alongside light, cardamom-flavored tea or a fresh cup of chai.

Creative Ways to Present

For a festive table or party, serve the halwa in individual earthen bowls or ramekins and top each with colorful dry fruits and a pinch of edible silver leaf. You can also layer it in clear glass jars alternating with whipped cream for a modern take on this classic sweet.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Gajar Ka Halwa (Carrot Pudding) Recipe refrigerated in an airtight container for up to 4 to 5 days. Store it in a way that it doesn’t dry out by covering it well to preserve the moisture and freshness.

Freezing

This halwa freezes beautifully, making it a perfect candidate for batch cooking. Portion it in freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating gently.

Reheating

Reheat gently on low heat while stirring often to prevent burning. Adding a splash of milk or a teaspoon of ghee during reheating helps revive its creamy texture and prevents it from drying out.

FAQs

Can I use orange carrots instead of red carrots for this Gajar Ka Halwa (Carrot Pudding) Recipe?

Absolutely! Both red and orange carrots work well. Red carrots tend to be sweeter and give a more vibrant color, but orange carrots make a delicious halwa just the same.

Is it possible to make this recipe vegan?

You can make a vegan version by substituting ghee with coconut oil or vegan butter and replacing khoya with a plant-based milk concentrate or thick cashew cream. The flavor and texture may vary slightly but will still be delightful.

What is the best type of milk to use?

Full-fat milk is ideal for this recipe because it enriches the pudding and helps achieve the creamy texture that defines authentic Gajar Ka Halwa. Using low-fat or skim milk might result in a thinner consistency.

Can I adjust the sweetness in this recipe?

Yes! Sugar quantity is flexible to suit your taste. Start with the suggested amount and add more gradually if you prefer a sweeter halwa. Keep in mind the natural sweetness of the carrots also contributes.

Should I soak the saffron for a long time?

Soaking saffron for at least 10 to 15 minutes in warm milk is ideal to extract maximum color and aroma. This small step makes a noticeable difference in your Gajar Ka Halwa (Carrot Pudding) Recipe.

Final Thoughts

There’s something truly comforting about making and enjoying Gajar Ka Halwa (Carrot Pudding) Recipe. The way simple ingredients transform into a rich, fragrant dessert is nothing short of magical. Whether it’s for a special celebration or just a cozy night in, this recipe invites warmth and joy to your table. I encourage you to try this recipe, share it, and savor each spoonful—you’ll find it becoming a beloved classic in your kitchen too!