Meal Prep · North Indian
Gajar Ka Halwa
A creamy, sweet North Indian carrot pudding, perfect for festive occasions or a comforting dessert.
Ingredients
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Step-by-step- Wash, peel, and grate the red carrots. Ensure they are finely grated for a smooth texture.
- In a large, heavy-bottomed pan or kadhai, combine the grated carrots and full-fat milk. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let it simmer. Cook, stirring occasionally, until the milk has almost completely evaporated and been absorbed by the carrots (this usually takes 30-40 minutes).
- Add the ghee and crushed cardamom to the pan. Sauté for 5-7 minutes, stirring continuously, until the carrots start to release their aroma and become slightly caramelized.
- Stir in the granulated sugar and continue to cook. The sugar will dissolve and release moisture, so cook until the liquid evaporates again and the mixture thickens.
- If using, add the crumbled khoya and raisins. Mix well and cook for another 2-3 minutes until everything is well combined and heated through.
- Transfer the Gajar Ka Halwa to a serving dish, garnish generously with chopped mixed nuts, and serve hot or warm.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 9 g |
| Fat | 18 g |
| Carbohydrates | 48 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion into freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
For stovetop, reheat in a pan over low heat, adding a splash of milk and a dollop of ghee for freshness. For microwave, heat in short intervals, stirring occasionally, until warmed through.
Chef’s Corner
- For the most authentic flavor and vibrant color, always use fresh, red winter carrots. Avoid using the paler orange summer carrots as they yield less sweet and flavorful halwa.
- Patience is key! Do not rush the process of reducing the milk. Slow cooking allows the carrots to absorb the milk thoroughly, resulting in a richer, creamier, and more delicious texture.
- To enhance richness, you can substitute khoya with 1/4 cup of condensed milk, adjusting the granulated sugar amount accordingly to prevent it from becoming overly sweet.
