Learn how to make rich and delicious gajar ka halwa recipe without khoya or mawa using simple ingredients at home. Cooked traditionally in a kadai with fresh carrots, milk, sugar and ghee, this easy carrot halwa tastes heavenly when served warm with vanilla ice cream.
Carrot halwa recipe cooked in a kadai with step by step photo and a video!
Carrot halwa (Gajar Ka halwa in Hindi) is one of the most popular Indian desserts that is loved by all. Long back I had shared How to prepare carrot halwa in pressure cooker. That’s my go-to recipe for making easy and quick carrot halwa.
Yesterday for a change, I prepared this traditional method of making carrot halwa in a kadai by using milk, sugar and ghee. I offered it as prasadam for my Friday Lakshmi Pooja. For making carrot halwa, Delhi carrots are mostly used by North Indians whereas I made it with our South Indian orange carrots (Ooty carrot).
Traditionally it is prepared in a big iron kadai but I used my non-stick kadai that suits my induction stove as I wanted to make a video recipe as well. So there are mild deviations from the perfect traditional ones but this one tastes and looks equally good. I have not used condensed milk (Milkmaid) or Khoya/mawa. So the preparation time and cooking time takes a bit longer than pressure cooker version. Still the final result makes you forget all the pain. Let’s see how to make carrot halwa / Gajar Halwa at home with step by step photos and video!
Quick Notes for US & Abroad Kitchens
- Choice of Carrots: In US grocery stores (Costco, Trader Joe’s or Whole Foods), buy whole regular organic carrots and grate them fresh using the coarse shredder disc of your food processor. Avoid pre-shredded packaged matchstick carrots as they are too dry and lack the natural juices needed for halwa. If Indian grocery stores carry red Delhi carrots in winter, definitely use them for a rich naturally red color.
- Milk Choice: Whole milk (Vitamin D milk) gives the best rich taste when making halwa without khoya. You can also mix half whole milk and half half-and-half for an even creamier texture without needing condensed milk.
- Stovetop Heat Management: On electric or glass-top stoves, keep the heat on medium (levels 4 to 5) while simmering the carrots in milk. Stir frequently right from the bottom using a heavy-bottomed kadai or Dutch oven to prevent scorching.
- Make-Ahead & Reheating: Gajar halwa stays fresh in the refrigerator for up to a week in an airtight container. Reheat in the microwave for 45 to 60 seconds with a few drops of milk or a teaspoon of ghee to restore its glossy softness before serving.
Pro Tips for Success
- Coarse Grating Over Fine Grating: Always grate the carrots using the large-holed side of a box grater or the coarse shredder disc of a food processor. Finely grated carrots break down and turn into a mushy paste while simmering in milk, whereas coarse strands hold their shape and deliver the authentic traditional grainy texture.
- Initial Ghee Sautéing: Sauté the grated carrots in ghee for 3 to 5 minutes before pouring in the boiled milk. This crucial step drives off the raw, earthy carrot smell, locks in the natural sweetness and keeps the color vibrant.
- Moisture Control at the Finish: Turn off the heat when the halwa starts gathering together in the center and leaves the sides of the kadai, but still retains a glossy sheen with slight moisture. Cooking it until completely bone-dry will cause the halwa to turn chewy and hard once it cools down.
Gajar Ka Halwa Recipe Without Khoya (Carrot Halwa In Kadai)
Ingredients
Main Ingredients
- 4 nos Carrots (or 2 1/2 cups grated / approx. 250 g / 9 oz) peeled and coarsely grated
- 1 cup Boiled whole milk (approx. 240 ml / 8 fl oz)
- ½ cup (heaped) Sugar (approx. 110 g / 3.9 oz) adjust to taste
- 3 tbsp Ghee (approx. 45 ml / 1.5 fl oz)
- 5 each Cashews and Almonds/Badam chopped
- ½ tsp Cardamom powder
Instructions
- Wash and peel the skin of carrots. Grate it using a big sized holes grater. Do not use a small hole grater because halwa turns mushy at the end of cooking. Grate and keep on a plate.
- In a kadai, heat 2 tbsp ghee and add the grated carrot. Saute well till the raw smell goes off and color of carrot changes to pale orange. It takes nearly 3 to 5 minutes.
- Now add 1 cup of milk and mix well. Keep the flame medium and cover the kadai with a lid. Carrots get cooked in milk. Wait till all the milk is absorbed by the carrots. Open the kadai every now and then, stir till bottom to avoid burning. Cooking takes nearly 10 to 15 minutes.
- Now add 1/2 cup (heaped) sugar and mix well. Sugar melts and mixture will become watery. Check for taste and add 2 tbsp more sugar if needed. Keep the flame medium and keep stirring till 3/4th of the moisture is lost. When the halwa becomes thick and starts to leave the sides of kadai, add cardamom powder, 1 tbsp ghee and mix well. When the halwa becomes thick and gathers in the center with very little moisture, remove it and sprinkle chopped nuts. Serve warm with ice cream or cold!
- Do not stir the halwa for too long to become dry because when the halwa cools down, it will become hard and chewy. Remove it when there is still a slight moisture content. This halwa can be refrigerated and stored for a week. Reheat in a microwave for 1 minute and serve warm if needed.
Video
Notes
- Add more sugar (2 tbsp extra) for more sweetness. Sugar can be added any time while cooking carrot halwa.
- You can use Delhi carrots instead of the regular orange carrot for bright color.
- Serve warm with your favorite ice cream to enjoy its best taste!
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Frequently Asked Questions
Can I make gajar ka halwa without khoya or condensed milk?
Yes, absolutely! Cooking fresh grated carrots slowly in whole milk gives the halwa an authentic, melt-in-the-mouth texture. As the milk reduces completely, the natural milk solids coat the carrots, making it rich and delicious without needing any mawa, khoya or condensed milk.
Which carrots are best for making carrot halwa?
Red Delhi carrots (winter carrots) give the best naturally sweet taste and deep red color. However, regular orange carrots (Ooty carrots or standard US grocery carrots) also work wonderfully well when grated fresh using a coarse grater.
Why did my carrot halwa become hard or chewy?
Halwa turns hard or chewy if it is cooked too long after adding sugar, drying out all the moisture completely. Always switch off the flame when the halwa leaves the sides of the kadai and still retains a glossy, moist sheen. It thickens further as it cools.
How long can I store homemade carrot halwa?
You can store this carrot halwa in an airtight container in the refrigerator for up to a week. Before serving, simply warm a portion in the microwave for 30 to 45 seconds or on the stovetop with a drop of ghee.
Enjoy this delicious carrot halwa with a scoop of vanilla ice cream. It is a blissful combo!
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Nice post, This is very useful information, I liked it and enjoyed reading it, Thanks for sharing with us.
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Looks really healthy and delicious.
Thank you R :)
Hi Chitra I tried this recipe so rich in taste my 2 years old daughter said yummy ate small bowl of halwa.
Thank u so much. Glad ur doter liked it 😊