By Rajlakshmi
June 16, 2026
Known for its rich, creamy texture and the delicate aroma of cardamom, Gajar ka Halwa has a special place in the hearts and kitchens of millions. If you’re craving it, follow this recipe from start to finish.
1 kg fresh and tender carrots 1 litre full-fat milk 1 cup sugar (adjust to taste) ¼ cup ghee (clarified butter) ¼ cup chopped nuts (almonds, cashews, and pistachios) ¼ cup raisins ½ tsp green cardamom powder A pinch of saffron strands (optional) A handful of chopped khoya or mawa
Start by washing, peeling, and grating the fresh carrots. In a heavy-bottomed pan, bring the full-fat milk to a boil.
Reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
In a separate large, heavy-bottomed pan, add the grated carrots and the ghee. Cook the carrots on medium-low heat, stirring occasionally.
Continue cooking the carrots until they become soft and tender. Add the thickened milk to the pan.
Mix well and allow the mixture to cook for 10-15 minutes on low heat. Stir in the sugar and continue to cook the halwa.
Add the cardamom powder to the halwa and mix. Continue to cook until it starts leaving the pan's surface. Enjoy gajar ka halwa!