Gajar Ka Halwa with Khoya Recipe is a popular Indian sweet made with freshly grated carrots, milk, sugar, ghee and khoya.
Gajar ka halwa is a centuries-old traditional Indian dessert. It is a favorite dish during the winter months when carrots are in season. The carrots add a sweetness and natural sweetness to the halwa, while the khoya provides a richness and creaminess.
Also known as Carrot Halwa or Gajrela or Gajar Pak or Gajorer Halua, this rich and indulgent sweet treat is especially popular during festive seasons and celebrations.
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Why Should You Make This Gajar ka Halwa?
The halwa tastes the best when it is cooked by mom. I remember in my childhood every winter we used have carrot halwa quite often. Even in my college days when I used to come home, my mother used to prepare this dish especially for me.
Now following my mother's tradition, I prepare gajar ka halwa at least once during Winter months. Recently, I was craving for this halwa, especially looking at all the food posts in different social media. I could have it in a restaurant but frankly speaking my taste buds do not satiate with them. I feel they cook grated carrots in sugar syrup instead of milk (cost cutting idea I guess) and later sprinkle grated khoya on top which is quite awful.
As it takes a bit time (grating, slow cooking) and is high in calories, I try to make at least once or twice during winter to keep my taste buds and weighing scale in check.
Ingredients
Gajar or Carrots: The key ingredient of this dish is gajar or carrot. Red carrot is mainly used for the halwa however, you can use locally available orange carrot for the recipe.
Khoya: As the term gajar ka halwa with mawa suggests, mawa, or khoya, is another crucial ingredient of this dish. You can either use homemade khoya or store bought khoya.
Milk: I used full fat milk in this recipe since it gives the sweet dish a rich flavor.
Sugar: I use sugar for the sweetness in this recipe. If you want to make gajar ka halwa with jaggery you have to substitute sugar with jaggery. Since I haven't tried it, feel free to try in your kitchen and report back to me.
Nuts & Dry Fruits: Cashew nuts and raisin.
Ghee: Use good quality deshi ghee (clarified butter) for better outcome.
How to Make Gajar Ka Halwa with Khoya
Follow the step-by-step instructions and learn the authentic gajar ka halwa with khoya recipe.
Although preparing gajar ka halwa is simple, it does require some time.
Boil milk in a heavy bottomed vessel until it is reduced to 2/3 of its original volume. Keep on stirring to avoid burning at the bottom. You can also use evaporated milk and that will reduce the time of cooking.
Wash and pat dry the carrots. Later peel and grate the carrots. This step is time consuming. You can grate the carrots a day before and store it in an airtight container in the refrigerator.
If you are preparing a large batch of carrot halwa then you can use chopper machine to reduce your load. However, I prefer the old traditional way of grating carrots instead of using chopper or grinder.
Set aside the grated carrot for 30 minutes. Meanwhile, dry roast the cashew nuts in ghee and keep them aside.
In a wok, heat the ghee and add the grated carrots. Fry them for 5-8 minutes before adding the cardamom powder.
Then add the reduced milk and simmer over low heat until it evaporates. Stir constantly to keep the pan from sticking.
Now stir in the sugar and khoya. Allow to blend them uniformly with the remaining ingredients while continuously stirring.
Turn off the heat before the halwa entirely evaporates. Mix in the raisins and cashew nuts. It can be served hot or cold.
Servings
Gajar ka halwa is served at the end of the meal as a dessert. Some prefer to have it as warm, and some prefer chilled. You can also serve with a dollop of vanilla ice cream. You may also stuff patishapta (Bengali-style crepe) with this delicious halwa.
Storage
You can store carrot halwa in refrigerator in an airtight container for 10 to 12 days.
You can take out the required portion in a microwave safe bowl and microwave it for few seconds before consuming it and keep the remaining portion in the refrigerator to consume later. You can also have it chilled.
FAQs
Fresh red juicy carrots, which are plentiful during the winter months, are ideal for making gajar ka halwa because they are naturally sweet. However, you can prepare carrot halwa using regular orange carrots. This time I have used orange carrots as I did not get red carrots in nearby market.
Making Gajar ka Halwa with condensed milk is a delicious variation that adds richness and creaminess to the traditional recipe.
The recipe of carrot halwa I have shared does not contain condensed milk. However, if you want to use condensed milk, you have to reduce the quantity of milk, khoya and sugar to balance the taste. Use of condensed milk reduces the cooking time of the halwa.
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Gajar Ka Halwa with Khoya Recipe
Materials
- 500 gms Carrot
- 1 liter Milk
- 50 gms Khoya or Mawa (Milk Solids) grated
- ⅔ cup Sugar Adjust as per your taste bud
- 8-10 nos Cashew Nuts
- 8-10 nos Raisins
- 2-3 tablespoon Ghee (Clarified Butter)
Instructions
- Boil milk in a heavy bottomed vessel until it is reduced to ⅔ of its original volume.
- Peel the carrots and grate them. Leave the grated carrot aside for 30 minutes.
- Dry roast the cashew nuts in ghee and keep them aside.
- Now heat ghee in a wok and add the grated carrots. Fry them for 5-8 minutes and put the cardamom powder.
- Then add the reduced milk and cook under slow flame until the milk evaporates. Keep on stirring in between to avoid sticking to the pan.
- Now add the sugar and grated khoya. Allow to mix them evenly with other ingredients while continuously stirring it.
- Switch off the gas before the halwa dries up completely. Add the raisins and roasted cashew nuts. Serve it either hot or cool.
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Hayley Dhanecha
Gajar Halwa is a favourite in our house in the cold months. Absolutely loved your version and will be making it again and again
Seema Sriram
It is such a deliciously creamy recipe for traditional Indian sweets. I love carrot halwa in winters, heartwarming dessert. I ma so glad to see this with orange carrots as it is easily available.
Sandhya Ramakrishnan
That gajar halwas turned out delicious. I loved how quickly everything came together. I liked using khoya in my gajar halwa. Thanks for the recipe.
Neha
Glad I stumbled on this traditional sweet recipe. It dawned on me that this winter I have not made Gajar ka Halwa. And voila today I made gajar ka halwa and ate to my heart's content. The flavors of winter carrots are just too good. Thanks fr the inspiration and prompt.
Vandana
I wanted to make gajar ka halwa one last time this year before fresh red Indian carrots disappear from the market. Came across your recipe at the right time and tried it. It tasted quite similar to the way my mom made halwa tastes. Loved it. I will make it again.
Pavani
I was craving for some gajar ka halwa and found your recipe. It turned out absolutely amazing. Thank you for sharing this lovely recipe.
Lata Lala
Gajar ka halwa is a winter must try recipe. I always make it without khoya and after reading your recipe I this time tried with khoya and it turned out amazing.
Mayuri Patel
Amrita, made this delicious gajar ka halwa last night but without the khoya as didn't get any. However, with just milk, it took just a bit longer to cook, but the family just loved it.
Jayashree T.Rao
Carrot halwa is one dessert we relish and I too make it twice a year. Lovely one, the traditionally made one tastes best.
Archana
Pass the glass of gajar halwa after all proof of the pudding is eating it. ? Love the yummy halwa and it is something quintessential Indian winter.
Seema
Nothing beats a spoonful of gajar ka halwa for dessert in winter.i love your idea of stuffing patishapta with it.
Priya Vj
Hi fi to what you said abt restaurant gajar halwa. I also like to prepare gajar halwa the traditional way by slow cooking in milk and then adding khoya and the dry fruits . I am craving badly for a warm bowl of gajar halwa after seeing your post
Mayuri Patel
Delicious looking inviting gajar ka halwa. Love how easy it is to make it and mostly everyone loves it hot or topped with ice cream.
Anu
Delicious!!