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Gajar ka Halwa (Carrot Halwa)

Prep Time15 mins
Cook Time40 mins
Servings: 6
Author: Meena, www.hookedonheat.com


  • ¼ cup ghee
  • 4 cups grated carrots
  • 3 tablespoon sugar
  • a pinch of cardamom seeds powdered
  • 1 cup grated khoya/mava
  • ¼ cup cashews roughly chopped


  • Heat ghee in a non-stick pan and fry the carrots till it gives out all of its moisture, and starts to turn into a darker red colour. Be careful to stir often, so as not to let it burn.
  • Add in sugar and powdered cardamom seeds, and fry for a few minutes till sugar melts, caramelizes and all the moisture dries up.
  • Add in khoya and fry till blended well, stirring often. If for any reason, the khoya starts to melt and the halwa turns creamy, continue to stir-fry till it completely dries up and begins to release oil along the sides.
  • Toss in chopped cashews, and serve warm with a dollop of Vanilla ice cream.


I prefer using the large red Indian carrots, easily available at any Indian grocery store, to get that luscious red colour and added sweetness as an end result.
Khoya/Mava is a milk product available at Indian grocery stores, often used in Indian sweets. It’s usually prepared by boiling and reducing milk to a semi-solid stage.