Carrot halwa is often served in restaurants, features prominently on wedding menus, and is a popular part of Diwali and Eid celebrations. This authentic old-fashioned recipe from my grandmother results in a rich, creamy, and decadent dessert. If you’re a fan of traditional Pakistani desserts, you’ll also love my quick kulfi recipe, easy mango kulfi, falooda, and sheer khurma recipes.
Why you’ll love this carrot halwa recipe
Authentic Pakistani dessert—The carrot halwa recipe has existed since the Mughals. This is it if you’re looking for a traditional and authentic Pakistani dessert recipe. Perfect for all holidays—This recipe is ideal for any special occasion. It’s my go-to, especially in winter, for all my entertaining. Crowd pleaser—This is an excellent recipe to prepare in bulk when feeding a crowd. Adults and kids alike love it, and no matter how much I make, it’s always finished. Make-ahead recipe - This carrot halwa is freezer-friendly, so you can make it weeks ahead of a big event you’re hosting. Gluten-free dessert - This is an excellent option if you’re looking for a gluten-free dessert for yourself or friends and family.
Ingredients for carrot halwa
The Carrots - For this recipe, Use fresh, sweet grated carrots. Try to source carrots as close to red as possible for a genuinely authentic carrot halwa. Milk - Use full-fat milk for a rich and creamy halwa. The Sugar - I use plain white granulated sugar. The Cooking Oil -Traditionally, Gajar Ka Halwa is cooked in Ghee, but this can be expensive. You can use oil with a high smoking point, like avocado, peanut, canola, sunflower, or coconut oil. Or, for a more authentic flavor, you can use a mix of part Ghee and part cooking oil. The Cardamom - Fresh green cardamom adds the perfect aroma and is a part of most Pakistani desserts. For best results, break the actual cardamom pods to remove the seeds and coarsely crush them to release the aroma. The Garnish - A scattering of slivered almonds and chopped pistachios bring the halwa to a perfect finish.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Make a vegan version - For a vegan version of the halwa, Use almond or cashew milk and oil instead of ghee. Use Khoya - Add milk solids, known as khoya, at the end of the cooking process for a truly authentic halwa. Add a different garnish - Add some golden raisins and edible silver leaf for the final presentation. Roast the nuts - These can be roasted in a tablespoon of ghee or dry roasted before being added to the halwa.
How to make carrot halwa
First step - Peel the carrots and shred them using a handheld grater or a food processor with a grating attachment. Second step - Mix the carrots, milk, and sugar and bring the mixture to a boil. Third step - Reuse the heat to medium-high and cook the mixture until the liquid evaporates. Fourth step - Adjust the heat and stir periodically to prevent the halwa from sticking to the bottom as the liquid reduces.
Fifth step - Once the liquid has completely evaporated, it’s time to roast the halwa. Make a well in the middle of the cooking pot and heat your chosen fat. Sauté half of the cardamom in this and start roasting the mixture. Sixth step - Cook on high heat and stir at 5-minute intervals to get an even roast. Seventh step - The liquid will continue to dry through this process, which should take 15-20 minutes. Eighth step: Continue roasting until the halwa turns a deep orange, and then add the remaining cardamom. Stir to mix and garnish with the nuts.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You
