By Aditi
January 27, 2026
Kali gajar ka halwa is a winter North Indian dessert that is prepared with grated black carrots, which are slow-cooked in milk and ghee. It has a deeper colour, earthier flavour and more decadent texture.
500 g black carrots, grated 3 cups full-cream milk 4 tbsp ghee 4 tbsp sugar (adjust to taste) 8–10 cashews, chopped 8–10 almonds, slivered 1/2 tsp cardamom powder 2 tbsp khoya (optional, for richness) 6 Easy Steps (20–25 words each)
In a heavy-bottomed pan, heat ghee and add grated black carrots. Sauté them on medium heat until the raw smell fades and the colour deepens a bit.
Pour in the milk, stir well, and let the carrots cook slowly in it. Stir occasionally, until the milk reduces and carrots turn soft and appear glossy.
Once the mixture gets thickened, add sugar and mix constantly as the halwa will loosen first, then thicken again.
Add the cardamom powder and khoya to this and stir gently. This will enhance the aroma and give the halwa a rich appearance.
In a separate pan, roast cashews and almonds lightly in ghee and then add them from the top to the halwa.
Cook until the ghee starts releasing from the sides, and serve hot with additional nuts on top.