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Gajar Halwa
Carrot halwa — the winter classic
🔥 Intermediate🍮 Dessert🥛 Vegetarian🕓 75 min
Grated carrots simmer in milk until nothing is left of it but color and sweetness. It takes an hour, spent almost entirely stirring, and every minute is worth it.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep20 min
Cook time55 min
Total75 min
ServesServes 6
Contains:
MilkTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 7✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Toast the nuts in 1 tbsp ghee until golden brown and remove.
- Bring the carrots and milk to a boil in a wide, heavy pot, then reduce to medium heat.
- Cook uncovered for 40–45 minutes, stirring every few minutes and scraping down the sides. The milk essentially disappears entirely — that's the point, and it can't be rushed.
- Stir in the sugar. The mixture will turn liquid again immediately; keep cooking for 10 minutes until it thickens again.
- Add the remaining ghee and fry for 5 minutes, until the halwa is glossy and pulls away from the side of the pot.
- Fold in the cardamom, milk powder and the nuts.
Tips
- Grate finely, don't shred coarsely. Coarse pieces stay chewy and the halwa never turns smooth.
- A wide pot evaporates faster than a tall one. That saves twenty minutes here.
- Warm with a scoop of vanilla ice cream — not traditional, and still the best way to eat it.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
