A traditional Pakistani dessert of grated carrots gently simmered in milk and ghee, sweetened with sugar, perfumed with cardamom, and finished with crunchy nuts.
Gajar ka Halwa
Ingredients
- ½ kg carrots peeled and coarsely grated
- 2 cups 480 ml full-cream milk
- 1½ cups 300 g granulated sugar
- 4 tbsp ghee
- ½ tbsp ground cardamom
- A handful of chopped pistachios and almonds for garnish
- Pinch of salt
Instructions
- In a heavy-bottomed pan, combine the grated carrots and milk. Bring to a gentle boil, then reduce the heat and simmer, stirring occasionally, until the carrots are soft and most of the milk has evaporated (about 15 minutes).
- Stir in the ghee and continue cooking, tossing the mixture so it does not stick, until it turns glossy (about 5 minutes).
- Add the sugar and ground cardamom, mix thoroughly, and cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens, and you begin to see ghee separating at the edges of the pan (another 10 minutes).
- Remove from heat and transfer to a serving dish. Garnish with the chopped pistachios and almonds.
- Serve hot or chilled.
Notes
Gajar ka Halwa is special because it is not just a dessert but a seasonal tradition closely tied to winter in Pakistan, when the sweeter, deep-red carrots are in season. It’s a must-have at weddings, Eid celebrations and winter dinner parties across
Pakistan. In many Pakistani cities, especially Lahore
and Karachi, halwa shops prepare giant karahis of
gajar ka halwa, selling it fresh and hot.