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Gajar ka Halwa - Indian Carrot Pudding

Gajar ka Halwa is an Indian Carrot Pudding that is made during the festival season, especially Diwali. It's perfect with a cup of masala chai.
4.93 from 14 votes
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course Dessert
Cuisine Indian
Diet Gluten-Free, Vegetarian, Eggless
Servings: 4 servings
Calories: 333kcal
Author: Nisha


for Gajar ka Halwa

  • 2 tbsp ghee divided (1 tbsp and 1 tbsp)
  • 4 cups organic carrots peeled & shredded
  • 1 1/2 cups organic whole milk
  • 1/2 tsp cardamom powder
  • 5 tbsp sugar
  • 1/2 cup cashews unsalted chopped

for garnish


  • Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
  • Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
  • Add the carrots and saute for about 8 minutes until the color of the carrots changes.
  • Keep stirring to avoid burning. This is a labor of love.
  • Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
  • Keep stirring to avoid sticking and burning.
  • Once all the milk is absorbed, this is what you should have.
  • Add the sugar.
  • Immediately after, add 1 more tbsp of ghee.
  • Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
  • Once done, add cardamom powder. Stir.
  • Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
  • Mix well.
  • Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
  • Enjoy with a cup of my Kadak Masala Chai.



Calories: 333kcal | Carbohydrates: 37g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 130mg | Potassium: 656mg | Fiber: 4g | Sugar: 27g | Vitamin A: 21532IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 2mg
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