You’ll love this luscious Gajar ka Halwa, a rich South Asian carrot pudding where carrots are simmered to perfection in milk, sugar, and butter/ghee for a melt-in-your-mouth treat.
Gajar ka Halwa is a popular Pakistani dessert. A good Gajar ka Halwa is a melt-in-your-mouth dessert that is hard to beat.
This carrot pudding is best enjoyed when the weather is turning from cold to warm, the promise of Spring, also known as when the best carrots are in season!
Simple Gajar Ka Halwa with Milk
This classic Pakistani dessert is made with only a few ingredients. Carrots are slow-cooked in milk until they turn into this melt-in-your-mouth dessert.
We flavor this gajar ka halwa with sugar, cardamom and butter or ghee. The end result is a decadent halwa that is especially perfect in colder weather!
Recipes you’ll love
If you’re looking for more classic Pakistani dessert recipes, here are some of our favorites:
- Kheer: Pakistani Rice Pudding Recipe
- Firni – Semolina Dessert
- Easy Ras Malai with Milk Powder
- Shahi Tukra: Pakistani Bread Pudding
Gajar Ka Halwa Ingredients
- Carrots – Any carrots will work for this recipe. Carrots will impart sweetness and color on this dessert. If you can get your hands on Pakistani red carrots, those are THE BEST carrots to use for this! They have a deeper color, are tender, and have a sweeter taste than regular orange carrots.
- Whole milk – works best for this recipe – the next best thing is half and half or a combination of 2% milk and cream: the more fat, the more decadent the dessert.
- Sugar – we use white sugar for this, but you can use any type. You may have to adjust the quantity to your liking.
- Ghee/Clarified butter – traditionally, ghee is used in gajar ka halwa. You can use butter or oil if you have none on hand.
- Green Cardamom Powder – green cardamom has more floral notes, perfect for desserts. Black cardamom has a smoky flavor and is better suited to more savory dishes like Chicken Biryani and Chicken Korma.
- Pistachio and Almonds – adding these is optional, but the nuts provide taste and texture to this dessert!
How to make Pakistani Gajar Ka Halwa?
Prepare the carrots: Peel and wash Carrots. Grate the carrots using a hand grater or food processor.
In a medium-sized pot, add the milk and carrots. Cook on low heat, uncovered, stirring occasionally.
Cook for 1 – 1 1/2 hours, until the milk, has mostly evaporated.
Increase heat to medium, add butter/ghee, sugar and cardamom powder and mix well to combine. Adjust sugar to your liking at this point. You can add a little orange food color at this point if you like.
Continue to mix, on medium heat, until all the liquids have evaporated.
Let cool for a few minutes before serving.
Garnish with nuts, and mawa if you like. Serve this gajar ka halwa warm.
Tips and Serving Suggestions
- Be patient – the longer you cook the carrots, the more luscious the texture of your halwa will be – an overall decadent dessert!
- Whole milk works best for this recipe – the next best thing is a combination of 2% milk and cream. There does need to be some fat in the milk you choose for the correct texture for Gajar Ka Halwa.
- If you can get your hands on some Pakistani red carrots, those are hands down THE BEST carrots to use for this! They have a deeper color, are tender, and have a sweeter taste than regular orange carrots.
- Usually, Gajar Ka Halwa is served warm, especially in the winter months.
- Serve it on its own, but make sure to garnish it with lots of nuts, to add crunch!
Recipes you’ll love
If you’re looking for more classic slow-cooked Pakistani Halwa desserts, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Gajar Ka Halwa
Ingredients
- 1 lb carrots (about 3-4 large carrots)
- 1 litre whole milk/or half and half
- ¾- 1 cup sugar
- 1 tsp ground cardamom
- 4 tbsp butter or ghee (1/2 stick of butter)
- few drops Orange color optional, see notes
Garnishes
- 4 Almonds slivered/chopped
- 6 pistachios sliced or chopped
Instructions
- Prepare the carrots: Peel and wash Carrots. Grate the carrots using a hand grater or food processor.
- In a medium sized pot, add the milk and carrots. Cook on low heat, uncovered, stirring occasionally.
- Cook for 1 – 1 1/2 hours, until the milk has mostly evaporated.
- Increase heat to medium, add add butter/ghee, sugar and cardamom powder and mix well to combine. Adjust sugar to your liking at this point.
- Add the orange food color here, if using. (see notes)
- Continue to mix, on medium heat, until all the liquids have evaporated.
- Let cool for a few minutes before serving.
- Garnish with nuts, and serve warm.