Mom's Gajar Halwa | Indian Carrot Pudding | Winter Recipes

Mom's Gajar Halwa is a no-ghee version of the Popular Indian Dessert. This is a decadent carrot pudding made especially during Winters and for any special celebration.

Gajar Halwa and some memories

One of my earliest memories of high school is mom making copious quantities of Gajar Halwa & Vangibhath (spiced Eggplant rice) or Puliogarai (South Indian Tamarind rice) and Curd rice whenever my friends or my sister's friends came home for lunch or brunch or supper during winters.

This is one of the first dishes that mom taught me to make from scratch & while growing up, the Delhi carrots (red variety) was a treasure to be saved for the choicest of halwas (in fact I remember using the regular orange carrots only for this halwa), but after moving cities, I do have access to these red carrots during 3-4 weeks of the brief winter. My elder kid particularly likes this and eats it with relish whenever prepared.

We would all sit in one large circle and gobble up the goodies even before mom could lay the dinner table. That kind of carefree days may be almost over , but those memories linger on. This is my mom's recipe and I have the fondest memories of grating carrots by the kilos (albeit the orange ones) in our kitchen to savour this during the winters (and any other time we fancied a treat). Mom was (is) a pro and used to make a diabetic-friendly version of Gajar Halwa for dad too. Well, we gobbled up that too, mostly on the sly 🙂

Did you know that Halwa originated in Afghanistan in the 13th Century ? According to this source, the first known recipe of Halwa appeared in the 13th-century.

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Quick FAQs regarding this Gajar Halwa..

Can it be frozen in bulk ?

Yes, of course. You can store it upto 2 months and thaw portions that you want to dig into. Be sure to microwave that portion for 30-45 seconds to eat it warm. If you do have some leftovers (we rarely do :p), try my deconstructed Gajar Halwa -a single serve dessert - that is a smashing hit at any potluck

Can I make it with Pressure Cooker or Instant Pot?

Yes, although I have made this in a thick bottomed pan, this can be made in both Pressure Cooker or an Instant Pot. The cook time might slightly vary as indicated in the recipe notes below.

Can I skip the mawa / Khoya / Milk Solids and use only ghee?

Yes, absolutely. Mawa / Khoya used here is to cut both the cook time as its a coagulated milk solid,as well as to add the necessary fat. We prefer not to use any extra ghee, but you can split the ghee + mawa 50:50 and use milk to cook the halwa and slowly add ghee towards the mid of the cooking process.

What can be served with Gajar Halwa?

As a personal preference, we like it just as is. Vanilla Ice Cream is usually a smashing combo with this, served usually at weddings / celebrations.

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Do I make it in the pan / Pressure Cooker / Instant Pot?

So, winter (or spring), make it anytime it fancies you. There is a pressure cooker method and Instant Pot method which also yields great results. The method is listed in the recipe notes below . But for now, I am making it the traditional way using a pan. And this method does NOT require any ghee.

Gaajar Halwa without ghee ?? Read on to find what substitute works in place of ghee to make this a decadent dessert for Holi, Diwali or pretty much most Indian festivals. This recipe also doesn't make you feel heavy like the classic gajar halwa laden with copious amounts of ghee.

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Other Quick desserts you may like on the blog

No Cook Mixed Nuts Barfi | Quick Diwali Sweets | Gluten Free Dishes

No Cook Nuts Barfi is a Gluten Free fudge made with nuts. Serve as a quick nibble or make for Diwali or festivals. 

Check out this recipe

Badam Barfi | How to make Badam Katli | Almond Fudge | Easy Diwali sweets

Badam Burfi or Almond Fudge is a delicious and irresistible sweet made from Almond meal, sugar. This makes for a quick treat for sweet tooth or during Diwali too!

Check out this recipe

Kadalai Paruppu Payasam | Channa Dal Kheer | Festival recipes

Kadalai paruppu payasam is a traditional South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk.

Check out this recipe

Similar halwas you may check on the blog:

• Moong Dal Halwa
• Badam Halwa
• Deconstructed Gajar Halwa
• Damrot / Kashi Halwa
• Diabetic friendly Gajar Halwa
• Gajar - Lauki Halwa (no ghee version)

Prep time : 20 mins ; Cooking time : 30 mins ; serves : 4

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What you need for mom's Gajar Halwa:

• 700 grams Delhi carrots (Red juicy n fresh carrots)
• 300 grams Mawa / Unsweetned Khoya / Milk Solids
• 250 grams Powdered sugar (adjust to taste, for us this worked well - measure after powdering)
• ½ teaspoon Elaichi / cardamom powder - ½ tsp
• ½ teaspoon Vanilla essence - few drops (totally optional, but we love this :D)
• 1 teaspoon ghee (opt. - to fry the nuts)
• 1 tablespoon slivered almonds (or cashews) - totally optional

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How to make Mom's Gajar Halwa:

1. Wash, lightly peel (or just scrub well), grate the carrots.
2. In a non stick pan, add the carrots, saute well on a very low flame till they slightly become mushy (about 4-8 mins)
3. If using a Pressure cooker, Pressure cook these grated carrots with 2-3 tablespoon of milk to prevent scorching. Pressure cook for 5 whistles.
4. If using an instant pot, glaze the pan well with ghee, and pressure cook on HIGH (add ¼ cup of milk to the carrots) on HIGH for 12 mins in P-I-P method. NPR for 15 mins.
5. Now add the powdered sugar, mix well (Tip : I add only ⅔ of the sugar first, taste it after 5 mins and then add the rest if needed, we like our desserts to be mildly sweet, so do a taste test if required and add in parts).
6. Add grated mawa in parts and slowly keep stirring - only on low flame - till the mawa begins to melt. (dont add the mawa in chunks, it might burn - grate or crumble it finely before adding) 
7. After adding the final portion of the mawa, don't leave the pan unattended. 
8. Keep stirring till the halwa starts to leave the sides of the pan
9. now add the cardamom powder and keep stirring again for 3 more mins till the volume is considerably shrunk to ⅓ or ¼ the original volume
10. Switch off the flame, add in vanilla essence if using. 
11. Serve warm or hot. Tastes best if rested for 2 hours before serving (I usually make it overnight and set it in the fridge and serve it the next day, warming it slightly)

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My mom's Gajar Halwa | Winter Recipes

Kalyani

Mom's Gajar Halwa is a no-ghee version of the Popular Indian Dessert. This is a decadent carrot pudding made especially during Winters and for any special celebration.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Indian Sweet

Cuisine Indian

Servings 4 servings

Equipment

• Thick Bottomed Pan
• Grater
• Spatula

Ingredients

  

1x2x3x

• 700 grams Red carrots Delhi juicy n fresh carrots
• 300 grams Mawa Unsweetned Khoya / Milk Solids
• 250 grams Powdered sugar adjust to taste, for us this worked well - measure after powdering
• ½ teaspoon cardamom powder Elaichi powder
• ½ teaspoon Vanilla essence totally optional, but we love this 😀
• 1 teaspoon ghee optional. - to fry the nuts
• 1 tablespoon slivered almonds or cashews - totally optional

Instructions

 

• Wash, lightly peel (or just scrub well), grate the carrots.
• In a non stick pan, add the carrots, saute well on a very low flame till they slightly become mushy (about 4-8 mins)
• If using a Pressure cooker, Pressure cook these grated carrots with 2-3 tablespoon of milk to prevent scorching. Pressure cook for 5 whistles.
• If using an instant pot, glaze the pan well with ghee, and pressure cook on HIGH (add ¼ cup of milk to the carrots) on HIGH for 12 mins in P-I-P method. NPR for 15 mins.
• Now add the powdered sugar, mix well (Tip : I add only ⅔ of the sugar first, taste it after 5 mins and then add the rest if needed, we like our desserts to be mildly sweet, so do a taste test if required and add in parts).
• Add grated mawa in parts and slowly keep stirring - only on low flame - till the mawa begins to melt. (dont add the mawa in chunks, it might burn - grate or crumble it finely before adding)
• After adding the final portion of the mawa, dont leave the pan unattended.
• Keep stirring till the halwa starts to leave the sides of the pan
• now add the cardamom powder and keep stirring again for 3 more mins till the volume is considerably shrunk to ⅓ or ¼ the original volume
• Switch off the flame, add in vanilla essence if using.
• Serve warm or hot. Tastes best if rested for 2 hours before serving (I usually make it overnight and set it in the fridge and serve it the next day, warming it slightly)

Keyword Gajar Halwa, Gajar Halwa Dessert, Gajar Halwa with Mawa, Gajar Halwa without ghee, Kids Desserts, Party Dessert, Winter, WInter Food

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