Delhi-Style Gajar ka Halwa
A slow-cooked winter dessert of grated carrots simmered in milk and finished with khoya and nuts, a household favourite in Delhi's Punjabi kitchens during the colder months.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot
- •Grater
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 320 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pot. Fry the grated carrots for 5 minutes until slightly softened.
- 2
Add milk and bring it to a gentle boil. Lower the heat to a simmer, stirring often.
- 3
Cook on medium-low heat for about 40 minutes. Stop when the milk is mostly absorbed and carrots are completely soft.
- 4
Add sugar and stir often. Keep cooking as the mixture releases liquid and thickens again.
- 5
Stir in half the khoya (dried whole milk solids) and cardamom powder. Mix everything thoroughly.
- 6
Cook for another 10 minutes. Stir until the halwa (sweet pudding) looks glossy and leaves the pot sides.
- 7
Top with the remaining khoya and chopped nuts.
- 8
Serve the dish warm.
Chef's tips
Use fresh, deep-red winter carrots for the best colour and sweetness. Cooking gently on low heat develops the richest flavour.
Ingredient substitutions
- khoya → condensed milk for a quicker version
Storage
Refrigerate up to 5 days in an airtight container.
Reheating
Reheat gently on the stovetop or microwave with a splash of milk.
Common mistakes to avoid
- •Rushing the milk reduction, which leaves the halwa runny instead of thick and rich.
Serving suggestions
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