Gajar Ka Halwa

Caramelised carrot sweet delight

Prep Time 30 min
Cook Time 45 min
Serving Size 8
Recipe Type Hob

The origins of Gajar Ka Halwa offer a fascinating glimpse into culinary history. It is thought that the journey of this beloved dessert began in 1526 during the Mughal era. Originating from Afghanistan, vibrant carrots found their way to Indian soil via Dutch traders, eventually taking root in Punjab, where they thrived. In this region, the concept of cooking orange carrots with milk, sugar, ghee and khoya (a type of milk solid) came to fruition, giving birth to the rich, sweet concoction we know today as carrot halwa. Later, the dessert was enhanced with the infusion of cardamom and a lavish sprinkling of nuts and raisins. The dish’s vibrant orange hue, reminiscent of Indian festivities, and its comforting warmth make it particularly popular during the cooler months as a sweet reminder of the bounty of winter harvests.

Ingredients

600 gms Carrots, peeled and grated
500 ml Full-fat Milk
½ cup Ghee
1 cup Sugar
½ cup Khoya
½ cup Chopped Nuts (almonds, cashews, pistachios)
½ tsp Cardamom Powder
A pinch of saffron strands
Raisins for garnish

Method

Peel and grate the carrots using a fine grater. Ensure that you have uniform, fine carrot strands.
In a heavy-bottomed pan or kadai, heat ghee over medium heat.
Add the grated carrots and sauté them in ghee until they are cooked and the raw smell disappears. This may take about 10-15 minutes.
Meanwhile, in another pan, bring the milk to a boil. Once it starts boiling, reduce the heat to low and let it simmer.
Add the boiled milk to the cooked carrots and stir well.
Allow the carrots to cook in the milk on low heat until the mixture thickens. This may take 30 minutes to an hour. Stir occasionally to avoid sticking to the bottom.
Once the carrots are cooked and the milk has reduced significantly, add sugar and khoya to the mixture.
Continue to cook, stirring frequently, until the halwa reaches a thick consistency.
Add cardamom powder, saffron strands, and chopped nuts. Mix well and cook for an additional 5 minutes
Garnish with more chopped nuts and raisins if desired.
Serve Gajar ka Halwa warm.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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