Gajar Halwa Carrot Pudding

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A beloved North Indian dessert, Gajar Halwa is a rich, slow-cooked carrot pudding made with fresh grated carrots simmered in milk until luscious and thick. Fragrant with cardamom, saffron, and toasted nuts, it is especially popular during winter festivals like Lohri and Diwali. Served warm in small bowls, it delivers deep caramelized sweetness in every spoonful.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 36 gSugar
• 10 gProtein
• 110 mgSodium
• 680 mgPotassium
• 280 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the pudding

• 1 lb (450 g) fresh red carrots, peeled and finely grated (about 4 cups)
• 4 cups whole milk, full-fat
• 1/2 cup granulated sugar, or to taste
• 1/4 cup ghee (clarified butter)
• 1/2 tsp ground green cardamom
• A generous pinch of saffron strands (optional)
• 1 tsp rose water (optional)

For the garnish

• 2 tbsp raw cashews, roughly chopped
• 2 tbsp blanched almonds, slivered
• 2 tbsp unsalted pistachios, chopped
• 1 tbsp golden raisins

Directions

1. Heat the ghee in a heavy-bottomed nonstick pan or kadai over medium heat; add the grated carrots and sauté for 5 to 7 minutes until they soften and release their aroma.
2. Pour in the milk and stir well, scraping the bottom to lift any browned bits. Bring to a gentle boil, then reduce the heat to medium-low and simmer, stirring every few minutes, for 25 to 30 minutes until the milk has reduced by about two-thirds and the carrots are very tender.
3. Stir in the sugar, ground cardamom, and saffron strands; the mixture will loosen slightly as the sugar melts. Continue cooking on low heat, stirring frequently to prevent sticking, for 10 to 15 minutes until the halwa thickens and begins to leave the sides of the pan.
4. Meanwhile, toast the cashews, almonds, and pistachios in a small dry skillet over medium heat for 2 to 3 minutes until fragrant and lightly golden; set aside.
5. Add the raisins to the halwa and cook for another 2 minutes until they plump up. Stir in the rose water if using and most of the toasted nuts, reserving some for garnish.
6. Cook for a final 2 to 3 minutes until the ghee visibly separates along the edges of the pan and the halwa holds its shape when pressed with the back of a spoon. Transfer to a serving dish and spread evenly.
7. Garnish with the reserved nuts and a few saffron strands. Serve warm or at room temperature in small bowls or katoris.

Cook’s Notes

• Use deep-orange Delhi carrots (desi gajar) when in season for the most authentic color, sweetness, and aroma; regular carrots also work but will produce a paler halwa.
• Full-fat milk is essential for the rich, creamy texture—do not substitute with low-fat or skim milk.
• Stir frequently during the long simmer to prevent scorching on the bottom of the pan, especially once the mixture thickens.
• The halwa is properly done when a thin layer of ghee begins to ooze out along the edges of the pan; this indicates the moisture has cooked off.
• Leftovers keep well in an airtight container in the refrigerator for up to 5 days; reheat gently with a splash of milk to restore the creamy consistency.

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