Carrot halwa (Pakistani Gajar Ka Halwa) is a sweet pudding made with carrots, milk, and sugar. The mixture is cooked down, then roasted with crushed cardamom in ghee and garnished with chopped nuts. Served warm, it is a favorite winter dessert among South Asians.
Carrot halwa is often served in restaurants, features prominently on wedding menus, and is a popular part of Diwali and Eid celebrations. This authentic old-fashioned recipe from my grandmother results in a rich, creamy, and decadent dessert. If you're a fan of traditional Pakistani desserts, you'll also love my quick kulfi recipe, easy mango kulfi, falooda, and sheer khurma recipes.
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Why you'll love this carrot halwa recipe
- Authentic Pakistani dessert—The carrot halwa recipe has existed since the Mughals. This is it if you're looking for a traditional and authentic Pakistani dessert recipe.
- Perfect for all holidays—This recipe is ideal for any special occasion. It's my go-to, especially in winter, for all my entertaining.
- Crowd pleaser—This is an excellent recipe to prepare in bulk when feeding a crowd. Adults and kids alike love it, and no matter how much I make, it's always finished.
- Make-ahead recipe - This carrot halwa is freezer-friendly, so you can make it weeks ahead of a big event you're hosting.
- Gluten-free dessert - This is an excellent option if you're looking for a gluten-free dessert for yourself or friends and family.
Ingredients for carrot halwa
- The Carrots - For this recipe, Use fresh, sweet grated carrots. Try to source carrots as close to red as possible for a genuinely authentic carrot halwa.
- Milk - Use full-fat milk for a rich and creamy halwa.
- The Sugar - I use plain white granulated sugar.
- The Cooking Oil -Traditionally, Gajar Ka Halwa is cooked in Ghee, but this can be expensive. You can use oil with a high smoking point, like avocado, peanut, canola, sunflower, or coconut oil. Or, for a more authentic flavor, you can use a mix of part Ghee and part cooking oil.
- The Cardamom - Fresh green cardamom adds the perfect aroma and is a part of most Pakistani desserts. For best results, break the actual cardamom pods to remove the seeds and coarsely crush them to release the aroma.
- The Garnish - A scattering of slivered almonds and chopped pistachios bring the halwa to a perfect finish.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Make a vegan version - For a vegan version of the halwa, Use almond or cashew milk and oil instead of ghee.
- Use Khoya - Add milk solids, known as khoya, at the end of the cooking process for a truly authentic halwa.
- Add a different garnish - Add some golden raisins and edible silver leaf for the final presentation.
- Roast the nuts - These can be roasted in a tablespoon of ghee or dry roasted before being added to the halwa.
How to make carrot halwa
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- First step - Peel the carrots and shred them using a handheld grater or a food processor with a grating attachment.
- Second step - Mix the carrots, milk, and sugar and bring the mixture to a boil.
- Third step - Reuse the heat to medium-high and cook the mixture until the liquid evaporates.
- Fourth step - Adjust the heat and stir periodically to prevent the halwa from sticking to the bottom as the liquid reduces.
- Fifth step - Once the liquid has completely evaporated, it's time to roast the halwa. Make a well in the middle of the cooking pot and heat your chosen fat. Sauté half of the cardamom in this and start roasting the mixture.
- Sixth step - Cook on high heat and stir at 5-minute intervals to get an even roast.
- Seventh step - The liquid will continue to dry through this process, which should take 15-20 minutes.
- Eighth step: Continue roasting until the halwa turns a deep orange, and then add the remaining cardamom. Stir to mix and garnish with the nuts.
Expert Tips
- Use a wide, heavy pan - A wider pan with a heavy base allows for more even cooking. The halwa is less likely to stick to the bottom as the sugar caramelizes, preventing it from charring.
- Roasting the halwa - Stir at regular intervals at the last stage so that the halwa is evenly roasted.
- The ratios - I always add an equal amount of carrots and milk for a dense and rich halwa.
- Adjust the sugar - Depending on how sweet the carrots are, you may need to adjust the amount of sugar. I suggest adding ½ cup and letting the mixture cook halfway before checking the taste and adding more.
- Add the cardamom at intervals - Add half the cardamom when you start roasting and the remaining half at the end of roasting the halwa for the best aroma.
Recipe FAQS
There are many recipes in which the carrot halwa is cooked using a unique South Asian brown sugar called jaggery. I have always used plain white granulated sugar in my recipe and can not vouch for the results if you decide to substitute the sugar.
Grate the carrots coarsely for the perfect texture. If grated too fine, they will cook to a pulp, and the halwa will not have the desired texture.
The halwa can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 6 weeks.
Remove the halwa from the fridge and microwave it in 30-second increments until it reaches the desired temperature. If the halwa is frozen, first defrost it in the refrigerator overnight. To reheat the halwa in large quantities, place it in a foil-covered dish and heat it for 20-30 minutes in a preheated oven at 350 degrees Fahrenheit. Once heated through, turn off the oven and leave the halwa in it to stay warm until just before you serve it.
Other Pakistani desserts you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You
Carrot Halwa (Pakistani Gajar Ka Halwa)
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Ingredients
- 4 cups shredded carrots (see notes)
- 4 cups full fat milk
- 1 cups sugar
- ½ cup cooking oil (see notes)
- 6 cardamom (see notes)
- ⅛ cup almonds
- ⅛ cup pistachios
Instructions
- Add the carrots, milk, and sugar to a pot and cook on medium-high till the mixture reaches a boil. (see notes)
- Lower the flame just enough to prevent spillover and cook uncovered till all the milk has dried up. (see notes)
- Heat the cooking oil, saute half of the cardamom in it for about 30 seconds to release the aroma, and then start roasting the cooked carrot mixture till it comes together in a pudding-like consistency and is a rich, deep red. This will take about 15-20 minutes. (see notes)
- Add in the remaining cardamom, Garnish with the nuts and serve.
Rehana
Hi Nosheen,
I'd like to make the Gaajar Halva recipe, it looks amazing.
I've noticed you've used "cups" as the measurement... are these the standard size cooking measurement cups you can buy. I'd like to know so I know I get the correct quantity of ingredients please.
Nosheen Babar
Hi Rehana,
Yes these are standard measuring cups you can buy anywhere. If you need any further clarification please reach out to me. I can't wait for your feedback on the recipe.