Gajar Ka Halwa Recipe – Pakistani Special
Gajar Ka Halwa is a beloved carrot dessert hailing from Pakistan, cherished for its creamy texture and aromatic warmth. This traditional Pakistani sweet involves slow-cooking grated carrots in full-fat milk, enriched with ghee, sugar, and fragrant cardamom. Often garnished with roasted nuts and raisins, it becomes the ultimate winter treat—perfect for cozy evenings, celebrations, or as a festive dessert during Eid and weddings.
- 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 Reduction: Stir frequently and cook on medium heat so that the milk reduces steadily without burning; a heavy-bottomed pan helps prevent sticking.
Nut Garnish: Roasted pistachios, almonds or cashews add texture and flavor—toast gently in ghee to boost aroma.
Make-Ahead Tips: Gajar Ka Halwa stores well in the fridge for 4-5 days. Reheat gently, adding a splash of milk if needed to restore creaminess.
Vegan Alternative: Substitute milk with plant-based milk (like almond or coconut) and replace ghee with coconut oil to make a vegan version; taste and texture will vary slightly.
