Gajar Halwa

As it is officially spring time and Easter is around the corner there tends to be a surge in carrot cake type recipe searches. Don’t get me wrong I have no problem with this as I love carrot cake but I thought I would throw out a different type of recipe which still uses carrots as the main ingredient.

Gajar halwa is a sweet carrot pudding popular in India and traditionally eaten during festival time. I thought it would make for a nice break from cakes and candies as it is a lighter dessert that is often served around springtime.

While living in China one of my favourite restaurants oddly enough was not Chinese but Indian. I loved going there for the inexpensive lunch menu, you got several dishes of deliciously prepared food, a drink and dessert.

There was also a dinner buffet which included a table filled with amazing desserts. One could pick from gulab jaman, kheer (which I wrote about before), barfi and gajar halwa.


Over the years many variations have also become popular such as beetroot halwa, cheese and carrot halwa and sugar free gajar halwa. I decided to cut down on the sugar in my recipe and use coconut sugar which has a lower glycemic count then regular white sugar.

If you prefer to remove the sugar completely add in another half cup of almond milk and reduce cook time by 5-7 minutes. Coconut milk can also be used but add in 1/4 cup water to thin it out.

Gajar halwa is often served warm but it can be chilled before serving which make it an excellent dessert to make a day ahead of time. To finish it off, chopped almonds and pistachios are the most common toppings but some people also add golden raisins.

Gajar Halwa
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • 4 Cups grated carrots
  • 2½ Cups almond milk
  • ¼ Cup coconut sugar
  • ½ Tbsp cardamon, if using fresh turn into powder
  • ⅓ Cup unsalted cashews, raw or roasted
  • ¼ Cup chopped unsalted pistachios
  • ¼ Cup chopped unsalted almonds
  • 2 Tbsp mild flavoured oil such as sunflower or grapes oil
  • ¼ Cup golden raisins (optional)
  1. Add grated carrots and milk to medium sized pot and mix together.
  2. Simmer on low-medium heat stirring occasionally for about 15-20 minutes.
  3. Add in cardamon, sugar and oil once it begins to thicken. Stir to combine.
  4. Cook until liquids are absorbed completely.
  5. Add in cashews and stir to combine. Cook for another 2 minutes.
  6. Remove from heat and serve in small bowls topped with chopped almonds and pistachios.
  7. Will keep in refrigerator for 3-4 days.


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