Making Carrot Halwa (in pictures)


Apart from besan barfi (home made), gaajar (carrot ) halwa remains my favorite Indian dessert. Perhaps because of the way it was prepared in my house. Laboriously, painstakingly, over several hours. The ingredients are simple – the entire preparation takes 2-4 hours depending on the quantity you decide to make.


  • Carrots
  • Whole Milk (an optional recipe calls for dried milk powder- I think that totally ruins the halwa – which is why it never  tasted ‘right’ to me when I had it in restaurants)
  • Ghee
  • Sugar (either white or brown)
  • Elaichi Powder (ground fresh cardamom)
  • Dry fruits and nuts (raisins, almonds, pistachios)

Getting Started

  1. Grate fresh carrots.
  2. Put milk in a large container on a medium flame.
  3. Add grated carrots to milk.
  4. Add a large tablepoon of ghee. Mix it all – and cook on a medium flame.



Keep mixing periodically – let the carrots and milk cook for at least 2 hours. If the milk becomes low, add more milk.


Add sugar. Once most of the milk is gone, add a large tablespoon of sugar. Mix it in – and let it cook on a low flame.



Add elaichi powder (ground cardamom). Mix it in – and let it cook on a low flame.Mix it in – and let it cook on a low flame.

Once all the milk has been absorbed, add a little more ghee and let it cook for another 15-20 minutes on a low flame.


Add dry fruits on top at the very end (pistachio, almond and raisins. Cashews optional)


The Finished Product




Carrot halwa is a delicious dessert that is extremely simple to cook. Although it takes a few hours to make, it lasts a few days – and tastes good even after it has been sitting in the refrigerator for a few days.

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