Gajar ka Halwa (Slow-Cooked Carrot Pudding)
Local name: گاجر کا حلوہ
In short: Grated carrots slow-cooked in milk until thick, then fried in ghee with sugar, cardamom and nuts into a rich, fragrant winter dessert served warm. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
As soon as winter carrots turn deep red and sweet, Pakistani kitchens start making gajar ka halwa. Coarsely grated carrots are simmered in milk until it almost disappears, then fried in ghee with sugar and cardamom until glossy and fudgy. Cooking it slowly is the whole method, because the carrot must release its moisture and caramelize gently. Serve it warm, scattered with almonds and pistachios, after dinner or at a winter wedding.
Instructions
- Put the grated carrots and milk in a wide, heavy pot and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 35 to 40 minutes, stirring every 5 minutes, until almost all the milk has been absorbed.
- Add the sugar. The mixture turns soupy at first as the sugar melts, so keep cooking for about 10 minutes, stirring often, until the liquid has evaporated again.
- Push the carrots to one side, add the ghee and let it melt, then stir it through. Fry the halwa for 10 to 12 minutes, stirring constantly, until it turns deep red and glossy and starts to leave the side of the pot.
- Stir in the cardamom, almonds and raisins if using. Cook for 2 minutes, then take the pot off the heat.
- Serve warm, topped with the chopped pistachios.
Tips
- Use the coarse side of the grater, since fine shreds turn mushy. Stir more often toward the end, when the sugar and milk solids can catch on the base of the pot.
- Leftover halwa keeps for 5 days in the fridge and reheats well with a spoon of milk. It is also good spooned over ice cream.
Questions and answers
Why is my gajar ka halwa watery?
The carrots have not cooked down enough. Keep simmering until the milk is absorbed, then fry in the ghee until the mixture is thick, glossy and leaves the side of the pot.
Can I use khoya or condensed milk?
Yes. Many cooks stir in crumbled khoya (reduced milk solids) or use sweetened condensed milk to shorten the cooking time. This version uses only milk and sugar.
Which carrots are best for halwa?
Red winter carrots from South Asian markets give the deepest color and sweetest flavor. Regular orange carrots work well too, though the halwa will be paler.
How long does it take to make Gajar ka Halwa (Slow-Cooked Carrot Pudding)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Gajar ka Halwa (Slow-Cooked Carrot Pudding)?
About 380 kcal per serving, with 7 g of protein, 44 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 44 g |
| Fat | 19 g |
| Fiber | 5 g |
| Sugar | 35 g |
| Sodium | 170 mg |
Estimated values, calculated from the ingredients.
