Gajar ko Haluwa / Gajar Ka Haluwa / Carrot Pudding/ Gajorer Pudding

Carrot-based sweet pudding from the Indian subcontinent, Gajar ko Haluwa / Gajar ka Haluwa or Carrot pudding is traditionally eaten during Diwali or Tihar, Holi, Eid-alFitr as well as Raksha Bandan. This traditional dish is believed to have been introduced during the Mughal period in South Asia. The word “Gajar ko Haluwa” has Arabic roots: the word “Haluwa” means sweet in Arabic.

Gajar ko Haluwa contains freshly grated carrots, milk, sugar, khoya, and ghee. This dessert is considered light but has 12.19% fat content in average. Gajar ko Haluwa can be served both hot or cold. However, this dish is especially popular during winters in Northern India.

  • Details

    • Recipe type: Dessert
    • Cuisine: Indian Continental
    • Serves: 5-6 servings
    • Prep time: 45 minutes
    • Cook time: 15 minutes
    • Total time: an hour
  • Ingredients

    • 1 kg carrots
    • 1 ½ liter milk
    • 8 green cardamoms
    • 5-7 tablespoons ghee (clarified butter)
    • 5-7 tablespoons sugar
    • 2 tablespoons raisins
    • 1 tablespoon shredded almonds
    • 2 tablespoons dates, chopped


  • Peel and grate carrots
  • In a deep bottom vessel, pour milk along with green cardamoms and grated carrots.
  • Simmer until the liquid evaporates
  • In a deep heavy pan, add the carrot mixture along with sugar. Cook over a gentle flame for 10-15 minutes or until halwa turns deep reddish brown in color
  • Stir in dried fruit and halwa is ready to be served.

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