Gajar Ka Halwa Recipe – Pakistani Special
Gajar Ka Halwa, also known as Carrot Halwa, is a traditional Pakistani dessert made by slow-cooking grated carrots in milk, ghee, and sugar. This beloved winter sweet is rich, fragrant, and often garnished with roasted nuts and cardamom. A staple at weddings, Eid gatherings, and family dinners, it offers comforting warmth and indulgence in every bite. Whether served hot or chilled, Gajar Ka Halwa is a timeless treat that brings nostalgic flavors to the table. Let’s get cooking
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Halwa:
- 1 kg (about 6–7 medium) carrots, peeled and grated
- 1 liter full-fat milk
- 4 tablespoons ghee (clarified butter)
- 1/2 cup sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- 2 tablespoons chopped cashews
- 2 tablespoons chopped almonds
- 1 tablespoon raisins (optional)
Prepare the Carrots:
Wash, peel, and finely grate the carrots. Set aside.
Cook the Carrots in Milk:
In a heavy-bottomed pan, add the grated carrots and milk.
Bring to a boil, then simmer on medium heat, stirring occasionally until the milk reduces and thickens (about 25–30 minutes).
Add Sugar & Ghee:
Stir in the sugar and continue cooking.
The mixture will loosen slightly as the sugar melts.
Add ghee and stir well.
Cook until the ghee begins to separate and the halwa thickens further.
Flavor & Garnish:
Add cardamom powder and mix thoroughly.
In a small pan, lightly roast the cashews, almonds, and raisins in a teaspoon of ghee until golden.
Stir the roasted nuts and raisins into the halwa.
Serve:
Serve warm or chilled, garnished with extra chopped nuts if desired.
Enjoy this comforting dessert on its own or with a scoop of vanilla ice cream for a rich twist
Recipe Notes :
Milk Option : Full-fat milk gives a creamy texture, but khoya (milk solids) can be added for richness.
Vegan Version : Use plant-based milk and coconut oil instead of milk and ghee.
Make-Ahead Tip : Gajar Ka Halwa keeps well in the fridge for 4–5 days. Reheat gently before serving.
Serving Suggestion : Best paired with green tea or Kashmiri chai during chilly evenings or festive gatherings.
