Carrot halwa (gajar halwa)

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

  • Prep:30 mins
    Cook:1 hrs 40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 516
  • fat 34g
  • saturates 20g
  • carbs 43g
  • sugars 0g
  • fibre 4g
  • protein 7g
  • salt 0.24g


  • 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


  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.

  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.

  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.

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