The BBC Good Food logo
Carrot halwa (Gajar halwa) served on a bowl

Carrot halwa (gajar halwa)

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal516
fat34g
saturates20g
carbs43g
sugars42g
fibre4g
protein7g
salt0.24g
Advertisement

Ingredients

  • 500g carrots, coarsely grated
  • 8 green cardamom pods, pierced with a knife
  • 500ml whole milk
  • 125g unsalted butter
  • 100g caster sugar
  • 25g raisins
  • 25g blanched almonds or chopped pistachios, roughly chopped

Method

  • STEP 1

    Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.

  • STEP 2

    Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.

  • STEP 3

    Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

Recipe tip

Notes Gajar halwa is also served on January 13th at Lohri – a harvest festival, celebrated across North India.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content