Gajar ka Halwa / Carrot Halwa

Gajar ka Halwa rings a bell in every Indian’s mind, rather taste buds. I haven’t come across any person whose favourite dessert list doesn’t feature Gajar ka Halwa. 

For me, the memories of this lovely dessert go to the not-so-cold winters in Mumbai. My sister and I use to help Mom peel and grate the carrots, and then wait patiently for the bowl of the warm, orange, winter-dessert.

The traditional method is a lengthy one and requires a lot of patience, the very thing I do not possess. So I have 2 quick versions. Also, in Australia, I do not have access to fancy things like khoya (cheesy reduced milk) as a thickener; for me, milk powder does the thing.



  • Grated carrots – 2 cups
  • Ghee (clarified butter) – 1 tbsp
  • Sweetened condensed milk – 1/2 cup
  • Milk – 1 cup
  • Milk powder – 1/4 cup, adjust quantity as required
  • Sugar – if required
  • Powdered elaichi (green cardamom)- 1 tsp
  • Raisins, almonds, pistachios, cashews – as per choice


  • This can be done in either the microwave or the pressure cooker. Both the methods will be time-saving and you can reduce the amount of ghee (or leave it out), or use low-fat milk to make a low-calorie halwa.

Microwave method

  • Take a thick-bottomed, glass bowl, with lid. Add ghee and roast the raisins and nuts on HIGH for a minute. (Skip this step if you are leaving the ghee out)
  • Remove the nuts from bowl and keep aside. Now add the carrots, condensed milk, and milk. Cook COVERED for 10-12 minutes, stirring every couple of minutes.
  • Continue cooking until the carrots have softened and almost cooked through. As every microwave differs, cooking times would vary.
  • Once carrots have cooked, adjust the consistency with milk powder, adding a spoonful at a time, till the desired thickness is reached.
  • Add sugar if you want it sweeter (not quite necessary though).
  • Mix in the elaichi powder and garnish with the fried raisins and nuts.


Pressure cooker method

  • Follow the same steps. Just add the carrot, milk and condensed milk to a pressure cooker and cook for 3 whistles. (Ensure that the carrot is covered with the milk, adjust quantity accordingly)
  • Let the pressure drop gradually. Once the lid opens, keep on low simmer and adjust thickness with milk powder.
  • Enhance with elaichi powder and garnish.
  • Now the only thing left to do is devour!
Gajar ka Halwa

 I am sure you will be buying carrots on your next trip to the market to try this quick version of gajar ka halwa. If you do, be sure to write me a line how it went. Follow me for more such short-cut recipes and share on social.

Thank you!

4 thoughts on “Gajar ka Halwa / Carrot Halwa

  1. Hi Smita,
    Awesome recipe, I am big fan of your recipes and your flawless presentation skills. Glad to know that, now we can try your expertise


  2. Dessert with carrots! Nice idea and a healthy one! I thought it would be hard to find green cardamon in my country, but I did a little research just now and as it seems we do have it! 🙂 It says that’s a little spicy and has a lemon taste. So I’ll give it a try!

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