Gajar (carrot) halwa



  • 1 kg red carrots peeled and grated.
  • 1 cup sugar – granulated (adjust according to taste)
  • 1 tsp green cardamom powder
  • ½ cup chopped dry fruits – almonds, cashews, raisins and chironji (soft pistachios)
  • 200 grams mawa/khoya (lightly sautéed to golden shade)
  • 2-3 tbsp clarified butter/ghee
  • 1 cup milk


  1. In 2-3 tbsp of ghee, gently sauté the grated carrots (I find that pre sautéing the carrots before adding milk, gives a better texture to the halwa) for about 7-10 minutes. They will wilt and reduce in quantity.
  2. Add the milk and sugar. Let it simmer on a medium to slow open flame (in a wide bottomed pan for better and faster results) till the milk evaporates. Depending on the texture you prefer your halwa to be (dry, slightly milky, etc), this could take up to 1 hour.
  3. Once the oil starts to separate, add in the chopped dry fruits and continue to cook it for a further 5-7 minutes.
  4. Lastly, add the sautéed mawa. Mix it well and continue sautéing for about 10 more minutes. Once done, mix in the cardamom seed powder.


About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (, by passion I am a writer, home chef and a hodophile.

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