Gajar Ka Halwa (Pakistani Carrot Halwa)
- Serves: 6 People
- Prepare Time: 20 minutes
- Cooking Time: 75 minutes
- Calories: 380
- Difficulty: Easy
Gajar ka halwa is the dessert every Pakistani family waits for in winter, when the sweet red carrots arrive in the markets of Lahore and Karachi. "Gajar" means carrot and "halwa" means a sweet pudding: grated carrots are cooked slowly in full-fat milk until it reduces and thickens, then fried in ghee with sugar and green cardamom and finished with almonds and pistachios. The result is soft, rich and fragrant, served warm on cold evenings, at weddings and for Eid.
The secret is patience. Let the milk reduce completely before adding the sugar, then fry the halwa in ghee (bhuna) until it turns glossy and deep orange. That frying stage is what gives restaurant-style halwa its depth.
Pakistani red carrots are juicier and sweeter, but ordinary orange carrots from any UK, US or Gulf supermarket work very well; choose firm, sweet ones and grate them finely. Milk powder or khoya (dried milk solids) is optional and makes it even richer. Serve warm on its own, with a scoop of vanilla ice cream, or with a spoon of cream.
Ingredients tap to tick off
Directions tap a step when done
- Put the grated carrots and milk in a large, heavy pan and bring to the boil, stirring.
- Lower the heat to medium and simmer for 45 to 50 minutes, stirring every few minutes and scraping the bottom, until almost all of the milk has evaporated and the carrots look thick and creamy.
- Add the sugar and stir. It will turn wet again; keep cooking for 10 to 12 minutes until the moisture dries up.
- Add the ghee and crushed cardamom and fry (bhuna) on medium heat for 8 to 10 minutes, stirring constantly, until the halwa turns glossy, deep orange and the ghee starts to separate at the edges.
- Stir in the milk powder or crumbled khoya, the saffron milk and raisins if using, and cook for 2 more minutes.
- Turn off the heat and mix in half of the almonds and pistachios.
- Serve warm, topped with the remaining nuts, on its own or with vanilla ice cream.
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Frequently asked questions
Can I make gajar ka halwa with orange carrots?
Yes. Pakistani red carrots are traditional, but sweet orange carrots work very well. Taste and add a little extra sugar if they are not very sweet.
Can I use condensed milk to save time?
Yes. Cook the carrots in 500 ml milk until dry, then add a 397 g (14 oz) tin of condensed milk instead of the sugar and reduce for 10 minutes. It is quicker but sweeter.
How long does gajar ka halwa keep?
Up to 5 days in the fridge and 2 months in the freezer. Reheat with a splash of milk.
Should I serve it hot or cold?
Traditionally warm, especially in winter. It is also delicious cold, or warm with a scoop of vanilla ice cream.
Gajar Ka Halwa (Pakistani Carrot Halwa)
- Serves: 6 People
- Prepare Time: 20 minutes
- Cooking Time: 75 minutes
- Calories: 380
- Difficulty: Easy
Gajar ka halwa is the dessert every Pakistani family waits for in winter, when the sweet red carrots arrive in the markets of Lahore and Karachi. "Gajar" means carrot and "halwa" means a sweet pudding: grated carrots are cooked slowly in full-fat milk until it reduces and thickens, then fried in ghee with sugar and green cardamom and finished with almonds and pistachios. The result is soft, rich and fragrant, served warm on cold evenings, at weddings and for Eid.
The secret is patience. Let the milk reduce completely before adding the sugar, then fry the halwa in ghee (bhuna) until it turns glossy and deep orange. That frying stage is what gives restaurant-style halwa its depth.
Pakistani red carrots are juicier and sweeter, but ordinary orange carrots from any UK, US or Gulf supermarket work very well; choose firm, sweet ones and grate them finely. Milk powder or khoya (dried milk solids) is optional and makes it even richer. Serve warm on its own, with a scoop of vanilla ice cream, or with a spoon of cream.
Ingredients
Directions
- Put the grated carrots and milk in a large, heavy pan and bring to the boil, stirring.
- Lower the heat to medium and simmer for 45 to 50 minutes, stirring every few minutes and scraping the bottom, until almost all of the milk has evaporated and the carrots look thick and creamy.
- Add the sugar and stir. It will turn wet again; keep cooking for 10 to 12 minutes until the moisture dries up.
- Add the ghee and crushed cardamom and fry (bhuna) on medium heat for 8 to 10 minutes, stirring constantly, until the halwa turns glossy, deep orange and the ghee starts to separate at the edges.
- Stir in the milk powder or crumbled khoya, the saffron milk and raisins if using, and cook for 2 more minutes.
- Turn off the heat and mix in half of the almonds and pistachios.
- Serve warm, topped with the remaining nuts, on its own or with vanilla ice cream.
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I learned to cook beside my mother and grandmother. After years in Saudi Arabia and the UAE, where friends kept asking me for a proper karahi or biryani, I started PakistanRecipes.com to share authentic Pakistani home cooking, written for kitchens anywhere in the world.
