Carrot Halwa with Khoya (also known as Gajar ka Halwa) is a classic North Indian dessert made with grated carrots, creamy khoya (mawa), milk, sugar, ghee, and aromatic cardamom. This traditional sweet dish is a festive favorite, especially during winters, Diwali, Holi, and family celebrations.
Whether you serve it warm with a scoop of vanilla ice cream or enjoy it plain, this carrot halwa with khoya recipe is sure to impress everyone at the table. Let's dive into this indulgent Indian dessert that's easy, delicious, and unforgettable!
Also, try my other Dessert Recipes, including gujiya, gulab jamun, jalebi, sabudana kheer, and many more. You can also try Spiced Carrot & Lentil Soup, which is smooth and creamy.
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ABOUT GAJAR HALWA
Gajar Halwa, also known as Carrot Halwa or Gajrela, is one of India's most loved traditional desserts. Made by slow-cooking grated carrots with milk, sugar, ghee, and cardamom, this rich and aromatic sweet dish is often enjoyed during festivals, winters, and special occasions like Diwali, Holi, and weddings.
In this version, khoya (mawa) is added to give it a thicker, creamier texture and a richer flavor, making it extra indulgent and festive. It's commonly garnished with dry fruits like almonds, cashews, and raisins, adding crunch and sweetness to every bite.
Originating from North India, Gajar Halwa has now become a favorite dessert across the country—and even globally—thanks to its comforting taste and simple ingredients. Whether served warm or chilled, plain or with ice cream, this dessert always brings joy with every spoonful.
✨ It's not just a sweet—it's a bite of Indian tradition and celebration!
INGREDIENTS
- CARROTS: For making Carrot Halwa, you need red peeled and grated carrots. You can grate the carrots in a food processor. For better taste, hand grate them using a grater.
- MILK: Adding milk gives the dish a creamy flavor and also helps soften the carrots.
- CARDAMOM SEEDS POWDER: When added with carrots, the cardamom seeds powder gives an amazing flavor to the dish. You can grind it coarsely and just add it over carrots.
- FENNEL SEEDS POWDER: It's not necessary, but it gives an added flavor. When added with Cardamom Seeds Powder, it makes the dish super aromatic.
- SUGAR: Since it is a sweet dish, sugar is a primary ingredient. However, since carrots are already sweet in taste, I add only a small amount of sugar to the recipe.
- ALMONDS: Almonds are added to give a little bit of crunch to the recipe.
- RAISINS: Add a touch of sweetness to the recipe, and secondly, I enjoy the taste when added to Carrot Halwa.
- KHOYA/COCONUT: Usually, Carrot Halwa is made with Khoya (dried whole milk). You can also supplement with shredded Coconut. This gives creaminess and a unique flavor to the dish.
- GHEE: Ghee is also an essential ingredient. Ghee brings all the flavors together, making the recipe super yummy.
- NUTS: Fried nuts are added to this carrot halwa, which gives richness and crunch to the recipe. You can use almonds, cashews, pistachios, and raisins in the recipe.
*See Recipe Card for Quantities!
INSTRUCTIONS
Refer to the recipe card below for the full recipe, and click here for step-by-step photo instructions.
- Step 1 - Grate Carrots: Grate red carrots using a hand grater. Transfer the grated carrot to a pan along with milk, and boil it until the milk is absorbed.
2. Step 2 - Add Sugar: Once the milk is absorbed and the carrots are soft, add sugar and cook for an additional 3-5 minutes.
3. Step 3 - Add Khoya: Next, add shredded or grated Khoya to the pan.
4. Step 4 - Fry Nuts: Add ghee in another pan, and then add nuts. Fry them for 1-2 minutes, or until they turn a light golden color.
5. Step 5 - Add Nuts: Add fried nuts to the Gajar Halwa along with Raisins.
6. Step 6 - Serve & Enjoy: Garnish with some pistachios and enjoy!
💡 Tip: Always use fresh khoya and tender carrots for the best flavor and texture. You can also adjust the sugar according to the sweetness of your carrots
STORAGE
To keep your gajar halwa with khoya fresh, flavorful, and ready to enjoy anytime, follow these simple storage tips:
Refrigerator:
- Store leftover halwa in an airtight container in the refrigerator.
- It stays fresh for up to 5–6 days.
- Reheat in the microwave or a pan with a splash of milk or ghee before serving.
Freezer:
- You can freeze carrot halwa for up to 1 month.
- Use a freezer-safe container.
- Thaw overnight in the fridge, then reheat gently on the stovetop.
VARIATIONS
- Gajar Halwa without Khoya: Don't have khoya? Use condensed milk or simply increase the milk quantity and cook longer until it thickens. Add milk powder for a creamy texture without khoya.
- Carrot Halwa with Condensed Milk: Replace some of the sugar and milk with sweetened condensed milk for quicker cooking and a richer flavor. Use approximately ½ cup of condensed milk for every 4 cups of grated carrots.
- With Milkmaid: A popular shortcut! Simply add Milkmaid instead of sugar and khoya, and cook until the mixture is thick and glossy.
- Dry Fruits: Add a generous mix of almonds, cashews, pistachios, raisins, and even dates for a royal version.
- Vegan: Use plant-based milk (such as almond or oat milk), skip the khoya, and substitute vegan butter or coconut oil for ghee.
- Beetroot: Mix grated beetroot with carrots for a colorful, earthy twist that adds extra nutrients.
EXPERT TIPS
Want your gajar halwa with khoya to taste just like the kind served at weddings or made by your grandma? Here are tried-and-true tips to help you get it perfect every time:
- CHOOSE FRESH, JUICY CARROTS: Use red carrots in winter for authentic flavor, but orange carrots also work well. Make sure to grate them finely for even cooking.
- COOK ON LOW AND STIR OFTEN: Gajar halwa tastes best when cooked slowly on a low flame. Stir regularly to prevent sticking and to help it achieve a thick, smooth texture.
- USE FRESH KHOYA: Always use fresh, soft khoya (mawa) and crumble it well. Add it after the milk has reduced for a creamy, melt-in-the-mouth texture.
- TOAST DRY FRUITS IN GHEE: Roast cashews, almonds, and raisins in ghee before mixing in. It adds crunch and aroma, making your halwa extra indulgent.
- HALWA TASTES BETTER THE NEXT DAY: Like many Indian sweets, carrot halwa develops a deeper flavor after resting. Make it ahead, store it well, and reheat gently with a splash of milk or ghee.
FAQS
Yes! Simply use more full-fat milk and cook the halwa a bit longer until it thickens naturally. You can also add milk powder or condensed milk as a substitute.
Use soft (plain) khoya, also known as chikna mawa. It blends smoothly into the halwa, adding a creamy, rich texture. You can also use store-bought khoya or make it at home using milk powder.
Yes! Use plant-based milk, vegan khoya or cashew paste, and coconut oil or vegan butter instead of ghee.
This happens if there's too much milk or moisture from the carrots. Just cook longer on a low flame until it thickens and starts to leave the sides of the pan.
It's an indulgent dessert, rich in vitamins from carrots, but also high in sugar and ghee. You can make it lighter by reducing the amount of ghee and sugar, or using jaggery instead.
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Carrot Halwa with Khoya
Ingredients
- ½ kg Carrots
- 2 cups Milk
- ½ Sugar
- 1 teaspoon Cardamom Powder
- 1 teaspoon Fennel Seeds Powder
- 2-3 tablespoon Ghee
- ¼ cup Khoya
- 8-10 Almonds chopped
- 8-10 Cashews sliced
- 8-10 Pistachios chopped
- 8-10 Raisins chopped
- 8-10 Pistachios chopped
Equipment
Method
- Peel the skin from red carrots and remove the ends. Then, using a hand grater, grate the carrots. Transfer the carrot to the Kadai or thick-bottomed pan. Pour the milk and let it come to a boil. Then reduce the heat to low and cook at a low temperature until the milk is fully absorbed.Refer to the step-by-step instructions above the recipe card for images.½ kg Carrots, 2 cups Milk
- Once milk is absorbed, add sugar. Cook for 3-5 minutes, then add ghee, cardamom powder, and fennel seeds powder. Refer to the step-by-step instructions above the recipe card for images.½ Sugar, 1 teaspoon Cardamom Powder, 1 teaspoon Fennel Seeds Powder, 2-3 tablespoon Ghee
- Next, add khoya and let it cook for an additional 1-2 minutes.Refer to the step-by-step instructions above the recipe card for images.¼ cup Khoya
- Add ghee to a pan and add chopped nuts, including cashews and almonds. Fry them until they turn a little golden in color and transfer the fried almonds, nuts, along with pistachios and raisins, to the carrot halwa. Refer to the step-by-step instructions above the recipe card for images.8-10 Almonds chopped, 8-10 Cashews sliced, 8-10 Pistachios chopped, 8-10 Raisins chopped
- Transfer the halwa to dessert cups or bowls. Garnish with pistachios and enjoy!Refer to the step-by-step instructions above the recipe card for images.8-10 Pistachios chopped
- Press Saute, add Ghee to the inner pot of the Instant Pot. Once it's hot, add Almonds. Fry them for 1-2 minutes until they change color, and remove them from the pot.8-10 Almonds chopped, 8-10 Cashews sliced, 2-3 tablespoon Ghee
- Cancel Saute and add grated carrots and milk to the pot½ kg Carrots, 2 cups Milk
- Add sugar, cardamom powder, and fennel seeds powder, and give it a stir.1 teaspoon Cardamom Powder, 1 teaspoon Fennel Seeds Powder, ½ Sugar
- Lastly, add Khoya (or shredded Coconut) in the pot and close lid.¼ cup Khoya
- Pressure cook with vent in the sealing position for 2 minutes. When timer beeps after 2 minutes, Quick Release (by setting the vent to the venting position).
- When steam is released and valve goes down, open lid. Add fried Almonds, raisins and leftover ghee to the pot. Stir it well so that everything get combined properly.
- Serve with some more garnished almonds with fennel seeds powder.8-10 Pistachios chopped
Nutrition
Video
Notes
Refrigerator:
- Store leftover halwa in an airtight container in the refrigerator.
- It stays fresh for up to 5–6 days.
- Reheat in the microwave or a pan with a splash of milk or ghee before serving.
Freezer:
- You can freeze carrot halwa for up to 1 month.
- Use a freezer-safe container.
- Thaw overnight in the fridge, then reheat gently on the stovetop.
- CHOOSE FRESH, JUICY CARROTS: Use red carrots in winter for authentic flavor, but orange carrots also work well. Make sure to grate them finely for even cooking.
- COOK ON LOW AND STIR OFTEN: Gajar halwa tastes best when cooked slowly on a low flame. Stir regularly to prevent sticking and to help it achieve a thick, smooth texture.
- USE FRESH KHOYA: Always use fresh, soft khoya (mawa) and crumble it well. Add it after the milk has reduced for a creamy, melt-in-the-mouth texture.
- TOAST DRY FRUITS IN GHEE: Roast cashews, almonds, and raisins in ghee before mixing in. It adds crunch and aroma, making your halwa extra indulgent.
- HALWA TASTES BETTER THE NEXT DAY: Like many Indian sweets, carrot halwa develops a deeper flavor after resting. Make it ahead, store it well, and reheat gently with a splash of milk or ghee.
Christy Boston's Kitchen says
I love Indian desserts! Ever since I had ras malai the first time, I have been hooked. This recipe looks divine, especially with the addition of saffron. I can't wait to try this out!
SunGari says
Oh that's so good to know....this is one of my fav Indian dessert n flavor of saffron is so too good to miss.
Raquel says
This sounds so interesting! I love how Asian countries like to use veggies for sweets (:
SunGari says
🙂 🙂 In India, this is usually made in Winters as you can red carrots at that time instead of orange ones. So it tastes really amazing. I made using orange ones that I can get here, and tastes great too with few additions of my own.
Angela says
This sounds so unique and savory.
Lisa Ho says
This is so interesting, making dessert out of vegetables.
Awesome colours 🙂
SunGari says
thank you
Genevieve says
I've never heard of carrot pudding, but this recipe looks unique and amazing!
SunGari says
yes it is really great.....can't have enough
Ai says
Yum! I love Indian desserts. I think kulfi is my favorite, but this carrot halwa looks delicious too!!
SunGari says
yeah Kulfi itself has a unique taste.....really like pistachio ones and yeah you should try carrot halwa.
Aimee DiPasquale says
That is so interesting. So differant from a dessert in the U.S. I find that so interesting to see what other cultures do and eat.
SunGari says
yeah.....this is am interesting way to enjoy carrots and super delicious.
Simone says
Oh I must try this... it sounds so delicious & gorgeous photo by the way! I'm thinking it would be a great addition to next year's Thanksgiving dinner.
SunGari says
Simone I be honored.... thank you
Jacqueline Debono says
I have never had carrot halwa but it looks and sounds divine! I'd really love to try it!
SunGari says
I hope you like it 🙂
Beth says
This has so many ingredients that I don't often use. I look forward to trying this as a new adventure.