Carrot Halwa (Gajar Ka Halwa) Stovetop Punjabi-Style
Creamy gajar ka halwa made on the stovetop with grated red carrots, whole milk, ghee, and cardamom. Clear doneness cues, no khoya required.
Ingredients
Main
- 6 cups grated red carrots about 1 kg whole carrots, tightly packed
- 4 cups whole milk
- ½ cup ghee divided
- ¾ cup sugar plus up to ¼ cup more if needed
- ½ tsp ground cardamom or 6 pods, crushed
Nuts and garnish
- ¼ cup cashews chopped
- 2 tbsp raisins
- 2 tbsp pistachios plus extra for garnish; slivered
Instructions
Cook the carrots in ghee
- In a heavy wide pan, heat ¼ cup ghee on medium. Add the grated carrots and cook 8 to 10 minutes until the raw smell softens and volume reduces slightly.
- Pour in the milk. Bring to a gentle boil, then reduce to medium-low. Stir every few minutes, scraping the bottom.
Reduce until jammy
- Simmer 45 to 60 minutes until milk thickens and clings to the carrots. A spoon dragged through the center should leave a brief trail with little pooled milk.
- Stir in sugar and cardamom. Cook 5 to 8 minutes until glossy and the halwa pulls from the pan sides.
- Add remaining ¼ cup ghee, cashews, raisins, and pistachios. Cook 2 to 3 minutes until a thin ghee shimmer appears at the edges. Garnish and serve warm.
Finish and serve
- Halwa thickens as it cools. Store refrigerated up to 5 days; reheat with a splash of milk and a little ghee.
Notes
Red winter carrots give the deepest color; orange carrots work but may need more sugar.
Grate on medium holes for creamier texture; coarse shreds stay more distinct.
Optional: stir in ½ cup crumbled khoya with the sugar; reduce milk by 1 cup if using khoya.
Doneness cues: halwa holds a soft mound, edges show ghee sheen, cooled spoonful does not weep milk.
Refrigerate up to 5 days. Reheat gently with milk and ghee. Freezes up to 1 month (texture denser after thaw).
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