Gajar Ka Halwa (Classic Carrot Pudding)

Bring warmth and sweetness to your table with this rich, traditional Gajar Ka Halwa! Slow-cooked to perfection, this classic South Asian dessert features grated carrots simmered in milk, ghee, and sugar, then garnished with crunchy nuts.
Quick Details

• Prep time: 15 minutes
• Cook time: 45 minutes
• Servings: 4–6
  Ingredients
• 1 kg red carrots, peeled and finely grated
• 4 cups full-fat milk
• 3/4 cup sugar (adjust to taste)
• 3 tablespoons ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped almonds and pistachios (for garnishing)
  Instructions
• Simmer the Carrots: In a heavy-bottomed pan or kadhai, combine the grated carrots and full-fat milk. Bring it to a boil over medium-high heat, stirring occasionally.
• Reduce the Milk: Lower the heat to medium once it boils. Let it simmer, stirring frequently, until all the milk has evaporated and absorbed into the carrots (this takes about 30–40 minutes).
• Add Ghee & Sugar: Stir in the ghee and sugar. Sauté the mixture continuously for 8–10 minutes until the sugar dissolves completely and the halwa releases a rich aroma with a glossy look.
• Flavor and Finish: Sprinkle in the cardamom powder and mix well. Turn off the heat.
• Garnish & Serve: Transfer to a serving bowl and top generously with sliced almonds and pistachios. Enjoy it warm or chilled!

Chef's Tip: For an even richer, restaurant-style texture, you can fold in a half-cup of khoya (reduced milk solids) right along with the ghee.

Would you like any recommendations for pairing this dessert with other festive dishes?