Gajjar Halwa

This sumptuous dessert made with carrots is totally amazing. Needs a bit love and attention but the end result is delicious. It also freezes well for up to 6 months so you can make in bulk and put away for a rainy day.

Gajjar Halwa/ Gajrella


  • 1kg carrots finely grated
  • 1 litre whole milk
  • 1 tin sweet condensed milk
  • 1 cup milk powder
  • 1 tablespoon ghee (clarified butter) or butter
  • 3 pods cardamom, split
  • 1/2 cup raisins
  • 1/2 cup cashewnuts, chopped
  • 1/2 cup almonds blanched and cut into slivers
  • Few strands saffron


In a large non-stick pan add grated carrots and milk and boil on medium heat. I usually prefer to use my large non-stick wok for this purpose. Keep stirring until mixture starts getting thick. Add the raisins, cashewnuts, almonds, saffron and cardamom. Keep stirring and then add the sweetened condensed milk. Keep stirring until you get a nice thick consistency. I like to leave my gajrella a bit soft so I don’t let the milk dry out completely. Right at the end add the milk powder and stir it in well and make sure it does not leave lumps in the mixture.

While doing the quality testing you find that it’s not sweet enough feel free to add sugar to taste to the gajrella.

Serve piping hot garnished with nuts and a dollop of vanilla ice cream.



  1. My mum would steam big chunks of carrots and then run it through the manual mincer.. then do as above. ‘bhuge’ would still take the whole morning..ummm the aroma of the ghee with the cardamoms and carrots and…. but totally worth the wait πŸ™‚ Thanks for these traditional recipes that take us down memory lane.


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