Gajar Halwa for our festive taste buds

Now that the Dussehra just passed by and Diwali celebrations are approaching this is the perfect time when all the Indian households starts getting busy to prepare the desserts. Also, the winter is coming and so, this is officially the dessert time 😀

Here is a very easy recipe to make Gajar halwa (OR Gajorer Halua) which is somewhat like a version of Carrot pudding.


  • 1 kg Carrot
  • Milk (2 cups)
  • Sugar (1/2 -1 cup)
  • Cardamom (3-4)
  • Mawa (1/2 cup) – Recipe to prepare instant mawa is at the end of the post
  • 4 table spoon Ghee
  • Cashew and Pistachio (a handful)
Gajar halwa


  • Wash the carrots and remove the outer skin. Then finely grate it using a vegetable grater.
  • In a pan pour 2 cups of milk in medium heat and add 3/4 cardamoms
  • Now pour the grated carrots in the pan and mix it well. Keep the lid open. Wait till you see the milk is boiling. Then again stir it once and cover the pan with the lid. Cook it for another 18-20 minutes until the carrots are boiled and soft. You should see that the mixture has completely absorbed the milk. Now remove the lid and stir it once.
  • Now add around half cup/ one cup of sugar based on your preference for sweetness. I prefer to keep it at half cup level. Mix the sugar with the boiled carrots well.
  • Once the sugar is melted you will see the water coming out of the mixture. So keep the lid open and cook it until the water is completely reduced. Stir the mix slowly.
  • Now add 4 table spoon of ghee and mix it well in medium heat. Fry it for another 1-2 minutes.
  • Finally add instant mawa (half cup) and mix it well. Add cashew and pistachio (as much as you prefer) and fry the entire mix for around 2-3 mins more. The Gajar Halwa is ready!!

Recipe for Instant mawa:

In a nonstick pan add 2 cups of milk and 2 table spoon of ghee. Stir the mix continuously in low heat for around 2 mins. Once the milk starts boiling add 1 cup of milk powder. Now again stir continuously in low heat. After 2-3 mins add 1 table spoon vanilla extract (optional). Again stir continuously. Once you see the mixture is becoming solid and soft like a dough you will know your mawa is ready. It takes around 5-6 minutes to complete the whole process. Now switch off the oven and let the mawa cool down in room temperature. After that keep it in freezer for an hour. Now you can directly use the mawa in the Gajar halwa or any dessert you wish. Also, this mawa is reusable for another 2-3 months if you can keep it in the freezer.

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