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Gajar ka Halwa Recipe | Best Gajar ka Halwa Recipe | Carrot Halwa Ingredients

Best Gajar Ka Halwa Recipe | With Khoya | English & Urdu Instructions

Craving a rich, traditional Indian dessert? This is the best Gajar ka Halwa recipe you’ll ever try! Whether you know it as Gajar ka Halwa, Gajrela, or carrot halwa, this classic dish is a winter favorite across India and Pakistan. In this post, you'll find the full Gajar ka Halwa recipe in English along with a Gajar ka Halwa recipe in Urdu for our Urdu-speaking readers.

We’ll walk you through the step-by-step method, share the exact Gajar ka Halwa recipe ingredients, and show you how to make it the authentic way just like the Gajar ka Halwa recipe Pakistani style. Want that extra richness? This version includes Gajar ka Halwa recipe with khoya for a creamy, indulgent finish.

Gajar ka Halwa, also known as Gajrela, traces its roots back to the royal kitchens of Mughal India. Introduced during the Mughal era, this rich dessert was originally prepared using seasonal red carrots, full-fat milk, sugar, and ghee ingredients that were both luxurious and accessible in North India. It quickly became a winter delicacy, especially in Punjab and Uttar Pradesh, where red Delhi carrots are abundant during the colder months. Over time, the dish evolved with regional variations across India and Pakistan, including the addition of khoya (milk solids), nuts, and saffron for an even richer flavor. Today, Gajar ka Halwa is more than just a dessert it’s a symbol of celebration, nostalgia, and tradition, served during festivals like Diwali, weddings, and family gatherings. Despite the rise of modern desserts, this iconic sweet remains a beloved favorite, cherished for its comforting taste and cultural roots.


Carrot halwa, also known as "Gajar ka Halwa," is a popular and delicious Indian dessert made primarily with carrots, milk, sugar, and ghee (clarified butter). Here are the typical ingredients used to make carrot halwa:

  1. Carrots: 4-5 medium-sized carrots (around 1 kg or 2-3 lbs), grated finely. The sweetness and color of the dessert largely depend on the quality of carrots used.


  3. Milk: 2-3 cups of full-fat milk. It's used to cook the grated carrots and reduce them to a thick consistency.


  5. Sugar: 1/2 to 3/4 cup of granulated sugar, or adjust according to your sweetness preference. Some recipes also use condensed milk for added sweetness.


  7. Ghee (Clarified Butter): Around 4-5 tablespoons of ghee for cooking the grated carrots and adding richness to the halwa.


  9. Nuts and Dry Fruits (Optional): Chopped almonds, cashews, pistachios, and raisins are commonly added for garnish and extra texture. You can use a mix of these or choose according to your preference.


  11. Cardamom Powder: A pinch of cardamom powder for flavor. Some recipes also use saffron strands for added aroma and color.

The process typically involves cooking grated carrots in milk until the milk reduces, and the carrots become soft and blend in with the milk. Then, sugar is added to sweeten the mixture further. Ghee is added for richness and flavor, and the halwa is cooked until it reaches a thick, pudding-like consistency. Finally, it's garnished with nuts and dry fruits before serving.

Keep in mind that ingredient quantities may vary slightly based on personal taste preferences and regional variations in recipes. This dessert is a delightful treat enjoyed during festivals, special occasions, or simply as a sweet indulgence during the winter months.

Gajar ka Halwa Recipe



Carrot Halwa Ingredients:

  • 1 kg carrots (red or orange), washed, peeled, and grated
  • 2 cups milk
  • 1 cup sugar (adjust to taste)
  • 4-5 tablespoons ghee (clarified butter)
  • 1/2 teaspoon cardamom powder
  • A handful of chopped nuts (almonds, cashews, pistachios)
  • A few raisins (optional)

Gajar ka Halwa Recipe Variations

While the classic Gajar ka Halwa is loved for its simple blend of grated carrots, milk, sugar, and ghee, there are many delicious variations that add unique flavors and textures. Some recipes use khoya (milk solids) or condensed milk to make the halwa richer and creamier. Others incorporate nuts like almonds, cashews, and pistachios for a delightful crunch. In certain regional versions, such as the Punjabi or Pakistani styles, saffron and cardamom are added to elevate the aroma and taste. For a healthier twist, some cooks substitute sugar with jaggery or use low-fat milk. There are also quick recipes that skip slow cooking and instead use pre-cooked carrots or even carrot puree. From traditional methods popularized by chefs like Nisha Madhulika and Ranveer Brar to innovative modern takes, these variations keep the beloved dessert fresh and exciting for every palate.


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