Posted on: January 6, 2020 Posted by: Deepsikha Comments: 0
Gajar Ka Halwa

To start with, let me tell you that I have given the Halua aka Halwa small ball like structures just for presentation purpose. It is no way related to the recipe neither with any form, style or technique to be followed.

Indian Style Carrot Pudding aka Gajar Ka Halwa (also called Gajorer Halua in Bengali) is a super popular Indian dessert and almost relished by everyone during the winters. At this time of the year carrots are available in abundance and thus this is an apt season for this creamy yummy halwa. Slow cooked in full fat milk by adding dry fruits and flavoured with cardamom, this dish always stands apart from the crowd and is one of the stars of Indian desserts.

See Other Sweet & Dessert Recipes Here

Typically considered to be a North-Indian dessert, Gajar Ka Halwa has its devotees in other regions as well and Bengalis are no exception. I love Gajar Ka Halwa but obviously it comes after my Nolen Gurer Payesh and Rosogolla, but nevertheless, I love it 🙂 More than me, Sam is a big fan of this dessert and unlike me, he wants it after every meal whenever I make it.

Gajar Ka Halwa can be made with khoya, milk or condensed milk but Maa‘s version is always with milk and I do the same. Maa got the perfection from Singh Aunty. She is from Bihar and happen to be our neighbor during our stay in Kokrajhar. I was just a kid than and used to be a big fan of Singh Aunty‘s desserts and pickles. As Maa learned from her, I eventually ended up learning the same from Maa and here’s how I make it.


  • 3 cup grated carrot (approx 500 gm)
  • 500 ml full fat milk
  • 1/2 tea-spoon cardamom powder
  • 1/2 cup crushed dry fruits (almond & cashew nut)
  • 1 cup sugar (adjust according to your taste)
  • 4 table-spoon ghee


  • Heat ghee in a pan and over low flame, shallow fry the grated carrot for 3-4 minutes.
  • Add milk and dry fruits to the same and give a quick mix. Simmer and cook the carrot in milk for atleast 30 minute.
  • When the milk is almost half, add sugar and cardamom powder and mix well.
  • Cook for another 15 minutes or until the milk get fully fried up and the halwa starts taking the shape of a dough.
  • Turn off the flame and serve hot or bring drown to the room temperature, refrigerate and serve chilled.

If you want you can also serve Gajar Ka Halwa with Luchi/Poori – the choice is yours. It is absolutely delectable in whatever way you serve it.

Enjoy this absolutely stunning Indian dessert with your love ones and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!!!


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