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.
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.
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.
PIN FOR LATER
Other Quick desserts you may like on the blog
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
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)
- 1/2 tsp Elaichi / cardamom powder – 1/2 tsp
- 1/2 tsp Vanilla essence – few drops (totally optional, but we love this :D)
- 1 tsp ghee (opt. – to fry the nuts)
- 1 TBSP slivered almonds (or cashews) – totally optional
How to make Mom’s Gajar Halwa:
- 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 TBSP 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 1/4 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 2/3 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, don’t 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 1/3 or 1/4 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)
My mom’s Gajar Halwa | Winter Recipes
Equipment
- Thick Bottomed Pan
- Grater
- Spatula
Ingredients
- 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
- 1/2 tsp cardamom powder Elaichi powder
- 1/2 tsp Vanilla essence totally optional, but we love this 😀
- 1 tsp ghee optional. – to fry the nuts
- 1 TBSP 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 TBSP 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 1/4 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 2/3 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 1/3 or 1/4 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)
I came across these red carrots during my recent visit to Delhi. How colourful is this. Sad that we don't get it here. The halwa looks super inviting..
Give me a huge bowl of this halwa, seriously very tempting.
My fav halwa to make for any party.I usually use orange carrot,yet to try this halwa with red carrots.
My favourite halwa.made two batches this season with orange ooty carrots 🙂
Made two batches this season.used orange ooty carrots..
perfect festival recipe. Love the fruit based desserts.
My fav dessert anytime!! Yummy share..
I heard so much about the halwa with red carrots and how good it tastes with this variety of carrots. Never tasted it. Halwa looks delicious
Some things deserve eternal love and gajar ka halwa is one of them.
Seriously missing this halwa. Everytime I brought this gajar and could not make the halwa. Well next season is always there.
one of my fave Indian treats – this one looks so good
I guess Mom's version always tastes the best..such lovely colour!
Mom's cooking is the best!! Love this version of gajar halwa
One of our family favorite dessert. Thanks for sharing your mom's recipe — it looks just perfect.
I usually make it with australian carrots, but last season i made it with delhi carrots and my god, the taste was so different and amazing!! Love the addition of khoya!!! sinful!!!
Amma would make it the same way without ghee but with khaya…tastes super yummy. I am craving for some hot halwa now .
come over, let’s have some halwa!
Red carrots and winter go hand in hand. I’ve actually not tried making carrot halwa in a pressure cooker. Carrot halwa is very inviting, and now I am craving for some. During winter prefer it hot and in summer cold with some ice cream.
Winters means carrot halwa for us too:)
Gajar ka halwa, such a classic, one never gets bored of this amazing dessert! No matter how many cakes i bake, nothing beats a warm bowl of gajar ka halwa! Lovely share kalyani, love the addition of khoya, makes it more irresistible!
absolutely – nothing beats this dessert in the winters anyday
Gajar ka halwa was absoluely lovely. That smmoth mawa flavour and the warth from th halwa for winter was brilliant.
THanks Seema.