Recipe for Indian Carrot Pudding (Gajar ka Halwa)

Serves 5 


  1. Long red carrots (5) 
  2. Khoya/Condensed Milk (150 gms) 
  3. Sugar 
  4. Ghee/Clarified Butter (8 tbsp)
  5. 1/2 tbsp Cardamom (to be powdered) 
  6. Almonds (for garnish) 
  7. Cashews (for garnish)


  1. Wash and peel the carrots. 
  2. Wait till they are completely dry
  3. Grate the carrots into a plate/bowl 
  4. Drain out the excess water from the grated carrots, by compressing them with your hands or a paper towel
  5. Take a Wok (deep circular frying pan, also called “Kadhai” in India) and heat the empty wok on medium flame
  6. Once the wok is a little hot, toss the dried and grated carrots into it. Keep tossing. This helps in removing excess moisture from the carrots and improving the texture.
  7. Continue to toss the carrots for at least 25 minutes. (This is the hard part)
  8. Next, take 8 tbsp of Ghee/Clarified Butter and add it to the wok. As you keep adding it spoon by spoon, keep tossing the grated carrots in it.
  9. Now continue to mix and toss the grated carrots with the Ghee for at least 35 minutes. (This is the hard part)
  10. The carrots colour should start changing slightly by now. Now add the Khoya/Condensed milk to the wok – spoon by spoon – and keep tossing the grated carrots in it.
  11. Continue to mix till the Khoya/Condensed Milk evenly gets distributed, for at least 15 mins.
  12. Now, add 7-8 spoons of regular sugar, along with 1/2 tbsp of Cardamom to the wok, and toss for at least 15 mins till it is evenly distributed. You can regulate the quantity of Ghee and Sugar as per your taste and texture.
  13. Take a few pieces of raw almonds and cashews – cut them into really thin slices – almost as thin as shavings.
  14. Take a separate small pan, and sautee the almonds and cashews in Ghee/Clarified Butter till they turn golden brown. Be mindful of the almonds as they get burned and black very soon.
  15. Now, after one last toss in the wok with the grated carrots, transfer its contents to a bowl.
  16. Add the sauteed almonds and cashews on top, just as a garnishing and dig in!

The best part about this dish is, that it can be eaten either hot and straight from the wok, or cold after refrigeration – the taste still remains delicious! Try both!

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