Carrot Halwa with Khoya
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.
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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
Garnish
- 8-10 Pistachios chopped
Instructions
Stove Top Gajar Halwa
- 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, 8-10 Cashews, 8-10 Pistachios, 8-10 Raisins
- 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
Instant Pot Gajar Halwa
- 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, 8-10 Cashews, 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
Video
Nutrition Facts
Carrot Halwa with Khoya
Amount per Serving
Calories
302
Calories from Fat 171
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
37
mg
12
%
Sodium
174
mg
8
%
Potassium
672
mg
19
%
Carbohydrates
25
g
8
%
Fiber
4
g
17
%
Sugar
12
g
13
%
Protein
10
g
20
%
Vitamin A
21164
IU
423
%
Vitamin C
8
mg
10
%
Calcium
305
mg
31
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Don't forget to check out the FAQ and step-by-step instructions with pictures, as it can be helpful if you get stuck and need help!
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.
- 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.
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