Gajar ka Halwa
گاجر کا حلوہ
Gajar ka halwa is the dessert of Pakistani winters, made when the long, juicy red carrots fill the markets from December to February. Grated carrots are simmered in milk until every drop is absorbed, then sweetened and fried in until glossy and deep orange. It takes time rather than skill: the milk has to cook away fully before the sugar goes in, and a handful of at the end makes it as rich as the halwa from a sweet shop.
- ⏱ Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Easy
- Serves 8
Method
Tap a step when it is done.
Wash and peel the carrots, then grate them on the fine side of the grater. Discard any woody core if the carrots are thick.
Put the grated carrots, milk and cardamom in a wide, heavy and bring to a boil over high heat, stirring now and then.
Lower the heat to medium and cook uncovered for 45–60 minutes, stirring every few minutes and scraping the bottom, until the carrots are soft and the milk has been completely absorbed and no liquid shows when you draw a spoon through.
Add the sugar. It will melt and make the mixture wet again. Keep cooking and stirring for 15–20 minutes until it dries out once more.
Add the ghee and do the : fry, stirring constantly, for 10–12 minutes until the halwa turns deep orange and glossy and the ghee separates at the edges.
Crumble in the khoya and half the nuts, and stir over low heat for 3–5 minutes until the khoya melts into the halwa.
Turn off the heat. Serve warm, topped with the rest of the almonds and pistachios.
Kitchen notes
Never add the sugar while there is still milk in the karahi. Sugar stops the carrots softening and the milk may split, leaving the halwa grainy.
Use the long red desi carrots of winter. Orange carrots work but give a paler, less sweet halwa, so add a little more sugar.
No khoya? Stir in half a cup of milk powder with the ghee, or simply leave it out. The halwa is still rich from the reduced milk.
A winter tradition
When the first red carrots reach the markets in December, kitchens across Punjab and the rest of Pakistan start making gajar ka halwa. It is served warm after dinner on cold nights, taken in boxes to relatives, and made in large pots for winter weddings. Sweet shops sell it by the kilo all season, often topped with a thick layer of khoya and silver leaf.
Patience with the milk
The method is simple but it cannot be hurried. The carrots must cook in the milk until it has completely evaporated, which takes the better part of an hour. During this time the carrots soften and absorb the milk, and the milk solids coat every shred. Only then does the sugar go in. Sugar releases more liquid, which also has to cook off before the ghee is added. The final in ghee is what turns the halwa glossy, deepens its colour and gives it its rich, caramelised taste. A wide karahi helps a lot, because the larger surface lets the milk evaporate faster.
Variations
- Khoya-rich: double the khoya for a denser, sweet-shop style halwa.
- Condensed milk shortcut: use a tin of condensed milk in place of most of the milk and the sugar.
- Raisins and coconut: add a handful of raisins and desiccated coconut with the nuts.
- Gur: replace the sugar with grated jaggery for a darker, earthier halwa.
Storing and serving
Gajar halwa tastes even better the next day, once the flavours settle. Keep it covered in the fridge for up to a week, or freeze it in portions. Warm it gently in a pan, and serve on its own or with a scoop of vanilla ice cream for contrast.
Questions people ask
Can I use a food processor to grate the carrots?
Yes. Use the fine grating disc. Chunky shreds take longer to soften and do not give the smooth, melting texture of gajar halwa.
Can I use condensed milk instead of milk and sugar?
Many people do, to save time. Cook the carrots in a cup of milk until dry, then stir in a 400 g tin of condensed milk instead of the sugar and cook until thick. Reduce the ghee to a quarter cup.
How long does gajar halwa keep?
Up to a week in a covered container in the fridge, and about two months in the freezer. Reheat in a pan with a spoon of ghee or milk.
Nutrition (estimate, per serving)
- Calories
- 450
- Protein
- 9 g
- Fat
- 27 g
- Carbs
- 43 g
