Say hello to Gajar halwa – a seasonal Indian dessert made by simmering grated carrots with milk and sugar. My version is made with mawa (khoya) for extra richness and an irresistible grainy texture. I use Indian carrots when in season but supermarket carrots work just as well.

Cosy & warm.

Gajar halwa served in two small metal bowls, placed on a serving tray. - 1

Note – This recipe has been updated from the archives – first published December 2010. I’ve added new images and helpful content.

I’ve been watching my Mum make Indian sweets for over 2 decades now and gajar no halwo is guaranteed once every winter. She learnt the recipe from her Mum and we’ve been following the same techniques since. They don’t use any shortcuts and use traditional techniques only. This provides the best flavour and texture of the carrots.

This is definitely one of those sweets that can be served at celebrations and prepared for simple meals. It’s made with pretty humble ingredients – carrots, milk and sugar (like gajar kheer ) – but the addition of nuts and mawa make it indulgent. Gajar halwa is prepared with similar techniques to dudhi halwa .

It’s served throughout the year, but I think it’s so cosy enjoyed warm in the winter months. I thought the best way to eat it was along with surti undhiyu and puffed up poori . Until I tried it at a wedding served warm with vanilla ice cream . You know what? I’m sold.

Ingredients Notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Carrots – my go-to is to use Indian carrots (also called delhi carrots) which are darker, almost red in colour. In the UK, you need to make a trip to Indian grocery stores. Supermarket carrots work well too – the only real difference is the colour. The carrots need to be washed, peeled and then grated.

Milk – I recommend using whole milk or full fat milk – it gives richness that is much needed for carrot halwa.

Mawa – aka milk solids which give richness and a grainy texture. I make mawa at home two ways – mawa with milk powder and mawa with ricotta cheese . Either will work or visit the dairy aisle of Indian grocery stores.

Ghee – the carrots are first sauteed in desi ghee. I use homemade ghee .

Sugar – plain white granulated sugar gives the cleanest taste and is also traditionally the sweetener that is used.

Cardamom powder – found in most Indian sweets. I make ground cardamom at home with whole green cardamom pods but you can use store-bought.

Nuts – I use almonds and pistachios sliced into slivers.

Step by Step Method & Tips

Here’s how I make carrot halwa step by step. I’ve also included handy tips that I’ve learnt from watching the experts!

Start by heating some of the ghee in a pan and tip in the carrots. Saute the carrots on medium low heat for about 2 minutes or so. We aren’t completely cooking the carrots here.

Ghee added in a hot pan. - 2

Ghee in a pan

Grated carrots added to the hot ghee in a pan. - 3

Add grated carrots

Grated carrots sauteed in ghee in a pan. - 4

Saute the carrots

Once the milk goes in, then cook the carrots on low heat until all the milk dries up. This step can take around 10-15 minutes. Keep the heat low and KEEP STIRRING.

Make sure you use a heavy bottomed pan and a decent spoon/spatula. You don’t want the milk to burn.

Whole milk added to the sauteed carrots in a heavy bottom pan. - 5

Add whole milk

Carrots cooking with milk in a pan. - 6

Cook carrots in milk

Thick carrot and milk mixture in a pan. - 7

Milk dried up and carrots cooked

Once the milk dries up, tip in the sugar. You’ll see the sugar releasing its own moisture. You need to gently cook the mixture until this dries up.

I have added some extra ghee at this stage. It’s optional whether you add it. Adding a little more along with the sugar gives the gajar halwa a glossy look.

Then add in grated or crumbled mawa. The reason this goes in later is because mawa is already cooked. Add it too early and it’ll burn. Keep mixing and you’ll see ghee starting to appear at the sides of the pan.

Remove from the heat. Add in cardamom powder. Garnish with slivered nuts and serve warm or at room temperature.

A female hand is adding sugar and ghee into the cooked carrots and milk mixture. - 8

Add sugar and ghee

Mawa or khoya added to the sweetened carrot and milk mixture. - 9

Tip in Mawa

Cardamom powder and chopped nuts added to the cooked gajar halwa in a pan. - 10

Mix in cardamom and nuts

Store leftovers in an airtight container and refrigerate for up to 3 days. Gajar halwa can be frozen for up to 1 month.

Indian sweet carrot halwa garnished with chopped nuts. - 11

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Gajar halwa served in two small metal bowls, placed on a serving tray. - 12

Gajar Halwa | Carrot Halwa

Ingredients

  • 2 cups carrots washed, peeled and grated
  • 2 cups milk whole
  • ½ cup khoya or full fat milk powder
  • 1 cup sugar
  • ¼ cup ghee
  • ½ teaspoon cardamom powder
  • 4-5 tablespoons pistachio and almond slivers

Instructions

  • In a heavy bottom, pan or kadai add 2 tablespoon ghee and allow to melt.
  • Tip in 2 cups carrots and saute for a couple of minutes or until moisture from the carrots dries up.
  • Pour 2 cups milk , bring it to boil and cook over medium heat until all the milk gets dried up. Stir the mixture occasionally to prevent any sticking. This step can take 12-15 minutes.
  • Then add 1 cup sugar and remaining ghee of ¼ cup ghee and continuously stir for 6-8 minutes. Tip in ½ cup khoya .
  • Stir well and fry on low heat until halwa looks glossy. Mix in 1/2 teaspoon cardamom powder
  • Garnish the halwa with 4-5 tablespoons pistachio and almond slivers .

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Gajar halwa served in two small metal bowls, placed on a serving tray. - 13

Gajar Halwa | Carrot Halwa

Ingredients

  • 2 cups carrots washed, peeled and grated
  • 2 cups milk whole
  • ½ cup khoya or full fat milk powder
  • 1 cup sugar
  • ¼ cup ghee
  • ½ teaspoon cardamom powder
  • 4-5 tablespoons pistachio and almond slivers

Instructions

  • In a heavy bottom, pan or kadai add 2 tablespoon ghee and allow to melt.
  • Tip in 2 cups carrots and saute for a couple of minutes or until moisture from the carrots dries up.
  • Pour 2 cups milk , bring it to boil and cook over medium heat until all the milk gets dried up. Stir the mixture occasionally to prevent any sticking. This step can take 12-15 minutes.
  • Then add 1 cup sugar and remaining ghee of ¼ cup ghee and continuously stir for 6-8 minutes. Tip in ½ cup khoya .
  • Stir well and fry on low heat until halwa looks glossy. Mix in 1/2 teaspoon cardamom powder
  • Garnish the halwa with 4-5 tablespoons pistachio and almond slivers .

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Thin and crispy carrot pancakes made with grated carrots, chickpea flour, green chillies and basic spice powders. Perfect for quick brunches, lunch or as a side. Ready within 20 minutes.

Savoury Indian carrot pancakes are stacked on a plate next to a small yogurt bowl. - 14

Note – This recipe has been updated from the archives – first published February 2013. I’ve added new images and content.

For me, the best breakfasts start with something warm and these carrot chilla are one of my favourite quick, wholesome dishes to make. They’re crisp on the edges, soft in the centre and packed with carrots, spices and herbs. What’s not to love?

I make them crepe style, thin and crispy, like moong dal pudla (chilla) . For thick, fluffy pancakes, these zucchini pancakes are my go-to.

I love this recipe because it yields carrot pancakes that aren’t soggy, don’t break whilst flipping and are packed with flavour! They cook up golden, flavourful and perfectly seasoned every single time, and I think you’ll be just as hooked as I am.

I serve these rolled up simply with Indian kachumber salad with sliced avocado for busy days. For complete, wholesome meals, I also make Indian tofu scramble and add a drink such as a tropical fruit smoothie .

When in season, this Indian pineapple chutney or raw mango, red chilli chutney add lots of flavour and heat.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Carrots – Grate them finely so they mix evenly and release just enough moisture to bind the batter without making it watery.

Besan (chickpea flour) – gives structure and a delicious nutty flavour.

Onion, ginger, garlic & green chilli – lifts the flavour and keeps the pancakes far from bland! If you don’t want to use onion, add extra fresh herbs or use finely chopped spring onions.

Fresh coriander – adds freshness — don’t skip it.

Spices – turmeric for colour, black pepper, red chilli powder and a touch of garam masala for warmth. I also add carom seeds and cumin seeds.

Fruit salt (Eno) or baking soda – makes the pancakes lighter and fluffier, especially helpful when using dense flours like besan. I have made these without.

Oil – I use a neutral oil for shallow frying. A non-stick pan + light oiling works best.

Savoury Indian style pancake batter in a bowl with a ladle. - 15

Helpful Tips

  • Prevent soggy pancakes – let the batter rest for 10 minutes – the carrots release moisture and the flours absorb it. If the batter looks too thin, add 1–2 tbsp extra besan.
  • If pancakes break while flipping – batter is too thin: add more besan or a spoon of semolina. Make sure the first side is fully cooked and golden before flipping.
  • For even crisping – cook on medium heat — too high burns the edges while the centre stays raw. Spread the batter thinly like a mini crêpe for crisp edges.
  • Avoid sticky pans – ese a good non-stick pan. Lightly oil the pan before each pancake. Heat must be medium-hot before pouring the batter.
  • Distributing carrots evenly – stir the batter before each pancake — the carrots naturally settle at the bottom.

Storage & Make Ahead

Batter – you can prepare the batter (without ENO) up to 1 day ahead. Add ENO just before cooking.

Cooked pancakes – store in the fridge for 2–3 days in an airtight container. Reheat on a pan or in the air fryer to bring back the crispness.

Freezing – freeze cooked pancakes with baking paper between layers. Reheat directly from frozen on a pan.

Sliced of avocado and indian kachumber salad topped on savoury pancakes. - 16

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Savoury Indian carrot pancakes are stacked on a plate next to a small yogurt bowl. - 17

Indian Carrot Pancakes (Besan Chilla)

Ingredients

  • 1 cup carrots washed peeled and grated
  • 2 cup besan
  • ¼ cup onion finely chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon green chillies chopped
  • ½ teaspoon carom seeds
  • ½ teaspoon cumin seeds
  • ¼ cup coriander chopped
  • 1 teaspoon black pepper powder
  • ½ teaspoon fruit salt eno (optional)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala
  • salt to taste
  • oil for shallow frying

Instructions

  • Place 1 cup carrots , 2 cup besan , ¼ cup onion , 1 tablespoon garlic paste , 1 tablespoon ginger paste , 1 tablespoon green chillies , ½ teaspoon carom seeds , ½ teaspoon cumin seeds ¼ cup coriander , 1 teaspoon black pepper powder , ½ teaspoon fruit salt , 1 teaspoon turmeric powder , 1 teaspoon red chilli powder , ½ teaspoon garam masala , and salt to taste in a big bowl except oil and combine well.
  • Add water little by little and make a pourable batter.
  • Leave it aside for 8-10 minutes and mix well. Check the seasoning.
  • Heat large non-stick frying-pan on medium heat, and drizzle little oil .
  • When the pan is very hot, stir the batter and pour about one small ladleful on to the centre of the pan.
  • Using the back of a ladle quickly spread the batter to make a round pancake.
  • Cook for 1-2 minutes or until the pancake is golden-brown at the bottom.
  • Drizzle another teaspoon of oil around the edges of the pancake. Flip the pancake using a spatula, over and cook, uncovered, for a further minute or until golden.
  • Remove from the heat. Repeat with the remaining batter, remember to stir the batter before you cook each chilla.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.