About
Carrot Pudding, popularly known as Gajar Ka Halwa, is a traditional Indian dessert made from fresh carrots slowly cooked in milk, ghee, and sugar, then delicately flavoured with cardamom and nuts. Especially loved during the winter season, this rich and comforting sweet is a staple at festivals, family celebrations, and special occasions across India.
Ingredients
a) Fresh carrots – 1 kg (washed, peeled & grated)
b) Full cream milk – 1 litre
c) Sugar – 120–150 g (adjust to taste)
d) Ghee (clarified butter) – 3–4 tbsp
e) Cardamom powder – ½ tsp
f) Cashews – 10–12 (chopped)
g) Almonds – 10–12 (sliced)
h) Raisins – 1 tbsp
How To cook
Step-by-Step
1) Prep
a) Wash, peel and grate carrots (fine or medium).
b) Chop cashews/almonds, keep raisins ready.
2) Cook carrots in milk (main cooking)
a) Take a heavy pan/kadhai.
b) Add grated carrots + milk.
c) Cook on medium heat for 25–35 min, stirring every few minutes.
d) Keep cooking until the milk reduces a lot and carrots are fully soft.
You’ll see the mixture become thick and creamy.
3) Add sugar (thickening stage)
a) Add sugar and mix well.
b) Cook for 8–12 min more.
c) Sugar will release moisture—keep cooking until it becomes thick again.
It should start leaving the sides of the pan.
4) Add ghee (final roast for flavour)
a) Add ghee.
b) Cook 5–10 min, stirring continuously.
c) This step gives the proper halwa aroma and glossy finish.
It’s done when it looks rich, slightly shiny, and doesn’t feel watery.
5) Finish
a) Add cardamom powder.
b) Add nuts + raisins.
c) Cook 2 minutes and turn off heat.
How to Serve
-
Warm (best classic taste).
