Shahi Gajar Ka Halwa (Carrot Halwa) By Chef Jigss


One of the most popular Indian dessert, here’s for you the ‘Gajar ka Halwa’s (Carrot Halwa) traditional recipe which is made very easy to cook at home…

Gajar Halwa is known to have originated in Punjab, it is a delight during the winter months. Grated carrots, milk, sugar and nuts are stirred and cooked together.

Gajar Halwa  is the ultimate Indian dessert or sweet ever. It can even termed as the King of Indian sweets. There could be nothing more perfect than a bowl of warm carrot halwa on a cold day during winter.

The chewy, caramelized carrots slow cooked in an open vessel for almost 45 mins is a treat in itself not only to kids but to adults as well. Its surprising that a dessert could taste so heavenly with just a handful of ingredients and will further enhance to a great extent when served in combination with :

-warm halwa with gluab-jamun

-warm/chilled halwa with ice-cream/kulfi

Worth Trying….





  • 4 cups scraped & thickly grated carrot (1kg carrots approx)
  • ¾ cup milk
  • 2 cups sugar
  • 150 -200 gms mava (khoya)
  • ½ cup to 1cup mix dry fruits roasted in ghee (I am using almonds, cashews, raisins, pista) {optional or can also use non roasted}
  • ½ – 1 tsp cardamom (elaichi) powder


Preparation: 20-35 min

Cooking : 35-45 mins

Serves :8-10





Heat a thick bottomed pan, Add the grated carrots and  Saute for 5-7 mins over low flame while stirring often till the raw smell of the carrots disappear.





Add milk and mix well. Increase the flame to medium and cook while stirring often.



After 5-7 mins the carrots would have cooked well absorbing the milk and thickened considerably. Now add the sugar and mix well.



After adding the sugar once again the mixture will become liquefied.




Cook over low/medium flame for 10-12 mins till the halwa once again starts to become thick. (keep stirring often)





Now once when 70-75% of  liquid is absorbed add mava, mix well and cook for more 5-7 mins .(keep stirring often)





Now when about 5-10% of liquid is left, here add dry-fruits and mix well. Cook over low flame for another 2-3 mins till the halwa comes together in a ball without sticking to the sides  and allow the flavors of dry-fruits also get absorbed into the halwa. (keep stirring often)



Turn off the flame, add cardamom powder, mix well and let it rest for 2-3 mins so that  flavor of elaichi blends thoroughly….



Gajjar Halwa is ready to Serve.



Serve Hot/Warm or Chilled as desired..


You may go ahead and try in your kitchen


Do let me know how it went ………….

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**Don’t forget to check other recipes on Jigss Kitchen under My Recipes section and do subscribe to get regular updates via email regarding new recipes, tips & tricks posted..**

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