Stovetop Gajar Ka Halwa With Khoya with this simple and flavorful recipe! It’s a classic treat that’s easy to prepare. This blog post covers everything from choosing the right carrots to the secret tips for creating the best halwa with minimal ingredients. Don't miss out on these expert tricks for the perfect Gajar Ka Halwa!
GAJAR KA HALWA
Discover How To Make Homemade Gajar Ka Halwa, a beloved dessert from both Pakistan and India. Originating in India, this sweet treat has become a cherished part of Pakistani cuisine. Although Gajar Ka Halwa translates to "Carrot Pudding," it boasts a unique, rich texture that's far from a typical pudding like Kheer or Sooji Ka Halwa.
This Gajar Ka Halwa is made by slowly cooking carrots in milk, then sweetening them with sugar. Its signature richness comes from Khoya, traditional Indian milk solids commonly used in Pakistani/Indian dessert recipes, which blend beautifully with the tender, flavorful carrots.
This delightful dessert is typically enjoyed during the winter months. While some prefer it chilled, others love it warm—I'm definitely a fan of the warm version! Gajar Ka Halwa holds a special place in my family.
My mother-in-law used to make it and later passed the recipe on to my husband. Thinking back, even my paternal grandmother made this halwa every winter—it was a seasonal must-have in Karachi.
PICKING THE RIGHT CARROTS!
From my experience, pre-shredded carrots tend to be dry and lack juiciness. South Asian stores often carry pinkish-reddish carrots from India or Pakistan, which are much juicier compared to the typical orange American ones.
Since I live in a small town in Tennessee, we don't have access to those juicy red/pink carrots, so I have to make do with the American variety here. So I have to work with the orange ones, and making Gajar Ka Halwa with these carrots is truly an art—one that I'm excited to share with you!
TIPS
- This dessert requires plenty of sautéing.
- Make sure to keep stirring constantly, or it will stick to the bottom of the pan.
- If Khoya isn’t available, you can substitute it by adding some dry milk powder (like Nido or Everyday). It will clump nicely, giving you a great alternative to khoya!
- After adding the sugar, it will release liquid. Keep stirring until all the moisture evaporates.
- Orange carrots has less water than red carrots. If you're using red carrots then use 1 cup of milk instead of 2 cups of milk.
INGREDIENTS
- Carrots: Avoid using baby or shredded carrots, as they lack the juiciness needed. Stick to regular carrots for the best results.
- Milk: I used whole milk, but 2% or fat-free milk works too if you want to cut calories—just keep in mind the taste will vary. The quantity of the milk plays a crucial part while making this halwa.
- Ghee: I use a generous amount to prevent the carrots from sticking to the pot.
- Green Cardamoms: I added a few, because let's be honest—almost every Pakistani/Indian dessert features Green cardamom, either whole or as a Homemade Green cardamom powder.
- Kewra: This adds a subtle, floral touch that elevates any good South Asian dessert.
- Nuts: I blanched and slivered almonds, but as for Pistachios I buy them prepackaged. Lastly, feel free to skip the nuts if you prefer a nut-free halwa.
- Khoya: It adds texture and richness. While it's not sweet on its own, Khoya is essential for that authentic flavor. Without it, the halwa just wouldn’t be as delicious.
HOW TO MAKE GAJAR KA HALWA?
Wash, cut the top of the carrots and the bottom, then peel the carrots and lastly, shred the carrots.
Add Ghee and let it melt.
Now add Green Cardamoms.
Add the shredded carrots.
Sauté it for a while.
Now add milk.
Add sugar and mix.
Now add Khoya and nuts on top.
HOW TO STORE IT?
Store Gajar Ka Halwa in an airtight container in the refrigerator, where it will stay fresh for 4-5 days. You can also freeze it for 1-2 months. When you're ready to enjoy it, simply thaw and reheat if desired.
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Let's Make Gajar Ka Halwa!!!
Stovetop Gajar Ka Halwa With Khoya
Equipment
- food processor
Ingredients
- 4 lbs carrots I used 7 carrots (orange)
- 2 cups whole milk
- ½ cup ghee
- 5 green cardamoms
- 1 cup granulated sugar
- ½ cup khoya
- 1 tsp kewra
Instructions
- Wash and take the bottom and the top of the carrots.
- Peel the carrots.
- In a food processor, with a shredder attachment, shred the carrots or shred the carrots by a manual shredder tool and set aside.
- In a medium size pot, add ghee, let it heat up, and let it melt.
- Add the Green cardamoms.
- Sauté for 10-15 seconds.
- Now add shredded carrots.
- Sauté the carrots for 10 minutes or until the carrots softens.
- Now add milk and stir everything together for 10-15 minutes.
- Add sugar and mix well for 5 minutes.
- Now the sugar will eventually leak its liquid.
- Evaporate the sugar liquid as you keep on stirring for 10-15 minutes.
- Now when the liquid is all gone add kewra and mix well for 1-2 minutes.
- Add Khoya and blanched and silvered almonds and the prepackaged pistachios.
- Enjoy!
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