Gajar ka Halwa

Gajar ka Halwa or “GAJRELA” is a sweet dish made during Indian festivals especially during winters as carrots are in abundance. Made from fresh carrots and simmered in milk and ghee and finally topped with nuts and raisins. Tastes heavenly when it’s hot and even better after a day as all the flavor blends in. You can add khoya/mawa/dried milk to the halwa and thicken it to make burfi as well.
Preparation and cooking time: 1hr
Serves: 4-6

  • 1 kg Carrots / Gajar
  • 1.5 liter whole Milk
  • 2 teaspoon Cardamom powder
  •  5 tablespoons Ghee
  • 3 tablespoons Raisins, Almonds ,cashew nuts
  • 500 grams Sugar

  • Wash and grate the carrots. Soak raisins in lukewarm water.
  • Heat a heavy bottomed pan, add ghee and grated carrots. Cook for approximately 8-10 minutes.
  • Then add the milk and cook on a low flame, keep stirring until all the milk has been absorbed. The mixture will leave ghee on its sides and start to bind together. 
  • Add cardamom powder and the raisins. Mix well. 
  • Remove the halwa from flame and garnish with nuts.