Snack · 60 min · indian

Gajar Halwa

If you like red carrots, you’ll love this Indian snack — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Red carrots
• 4 cups Whole milk
• 3/4 cup Sugar
• 4 tbsp Ghee
• 1 tsp Cardamom
• 1/4 cup Cashews
• 1/4 cup Raisins

Steps

1. Grate the carrots fine — hand-grated beats machine-grated here, giving shreds that melt rather than chunks that survive.
2. Simmer the carrots in the milk on medium-low 30 minutes, stirring often, until the milk nearly disappears and the carrots turn jammy.
3. Stir in the sugar; the mixture will loosen again as the sugar melts — keep cooking until it thickens back up, about 10 minutes.
4. Add the ghee a spoon at a time, stirring until each addition is absorbed and the halwa turns glossy and pulls from the pan.
5. Fold in cardamom, toasted cashews, and raisins off the heat.
6. Serve warm, when the ghee aroma is at its peak — cold gajar halwa is a lesser experience.
7. Keeps a week refrigerated; rewarm with a splash of milk to restore the silk.

Build my plan — free

← All recipes