Gajar ka Halwa (Halwa aux Carottes)
Le dessert d'hiver du nord de l'Inde : carottes râpées mijotées dans le lait jusqu'à devenir fondantes, sucrées et relevées de ghee, cardamome et fruits secs.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook carrots in milk
Put the grated carrots and milk in a wide, heavy pan or wok about 28-30cm (11-12 inch) across. Bring to a boil, then simmer on medium heat, stirring often, until most of the milk has cooked away and the mixture looks thick, not soupy.
- 1kg grated carrots
- 1L whole milk
✅ C'est prêt quand : almost all the milk has evaporated and the carrots look thick, not soupy
Add sugar
Stir in the sugar - the mixture will loosen again. Keep cooking on medium heat, stirring often, until it thickens back up.
- 150g sugar
✅ C'est prêt quand : the mixture has thickened back to a soft, moist texture
Fry in ghee
Add 3 tablespoons of the ghee, keeping the rest for the nuts. Cook on medium heat, stirring, until the halwa looks shiny and starts to pull away from the sides of the pan.
- 3 tbsp ghee
✅ C'est prêt quand : halwa looks shiny and pulls away from the pan sides
Finish
In a small pan, fry the cashews, almonds and raisins in the remaining 1 tablespoon of ghee over medium heat until the nuts turn golden. Stir them into the halwa with the ground cardamom, then serve warm, garnished with the pistachios.
- 1 tbsp ghee
- 30g cashews
- 30g almonds
- 2 tbsp raisins
- 6 pods, ground cardamom seeds
- 2 tbsp pistachios
✅ C'est prêt quand : nuts are golden
Cook carrots in milk
Put the grated carrots and milk in a wide, heavy pan or wok about 28-30cm (11-12 inch) across. Bring to a boil, then simmer on medium heat, stirring often, until most of the milk has cooked away and the mixture looks thick, not soupy.
- 1kg grated carrots
- 1L whole milk
✅ C'est prêt quand : almost all the milk has evaporated and the carrots look thick, not soupy
Add sugar
Stir in the sugar - the mixture will loosen again. Keep cooking on medium heat, stirring often, until it thickens back up.
- 150g sugar
✅ C'est prêt quand : the mixture has thickened back to a soft, moist texture
Fry in ghee
Add 3 tablespoons of the ghee, keeping the rest for the nuts. Cook on medium heat, stirring, until the halwa looks shiny and starts to pull away from the sides of the pan.
- 3 tbsp ghee
✅ C'est prêt quand : halwa looks shiny and pulls away from the pan sides
Finish
In a small pan, fry the cashews, almonds and raisins in the remaining 1 tablespoon of ghee over medium heat until the nuts turn golden. Stir them into the halwa with the ground cardamom, then serve warm, garnished with the pistachios.
- 1 tbsp ghee
- 30g cashews
- 30g almonds
- 2 tbsp raisins
- 6 pods, ground cardamom seeds
- 2 tbsp pistachios
✅ C'est prêt quand : nuts are golden
The Story Behind the Dish
Halwa — a sweet made by cooking grains, vegetables or lentils with sugar and fat — reached India from the Middle East and Persia. Carrots, which grow abundantly in Punjab's winter, became the base of its most famous Indian version.
Gajar halwa is the signature dessert of North Indian winters and of Diwali celebrations.
⭐ Why It's Famous
Warm, sweet and fragrant with cardamom and ghee, gajar halwa is the taste of an Indian winter.
💡 Fun Fact
Traditional gajar halwa uses the deep red 'Delhi carrots' that appear in North Indian markets only in winter.
Punjab, North India
30.90°N, 75.86°E
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