Saturday 21 May 2022
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Gajar ka halwa

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When I was a novice of a cook, I was good at making gajar ka halwa even then — or so said the people who tasted my recipe. The best carrot for the preparation is of the red type — carrots that are red rather than orange. These red carrots are mostly found in India, particularly in the northern parts.


  • Carrot: 500gm
  • Full cream milk: 500 litre
  • Ghee (clarified butter ): 5 tbsp
  • Sugar: 1
  • Cashews: 15 -20
  • Almond: 10 – 15
  • Cardamom: ½ powder
  • Raisins: 50 gm
  • Khoya (khoa in Bengali, khuva in Nepali): 100gm
  • Kesar (saffron): 1/2 or a pinch of (optional)


  1. Rinse, peel and grate the carrots.
  2. Place the kadai on the burner and preheat. Pour some ghee into it.
  3. Add grated carrot and then fry till it changes colour slightly.
  4. Pour some milk.
  5. Now boil the mixture in low to medium flame / for 15 mins.
  6. While the mixture is simmering, keep stirring it every now and then.
  7. After some time, the milk will evaporate; then add sugar. Keep stirring while the flame is still low.
  8. At the end add cashew nuts, almond, crushed saffron, raisins and Khoya. Simmer it till all milk is evaporated.
  9. Switch off the burner and serve gajar ka halwa You may sprinkle some cashew nuts on top of each serving.

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Baishali Ghosh
Baishali Ghosh
Commentator and food blogger

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