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Carrot Pudding or Gajar Ka Halwa

I am a normal 19 years old girl who loves cooking and is passionate to write about it and would love to share with you guys.


Carrot Pudding

This carrot pudding recipe can be easily made and does not even have to waste a lot of time in grating the carrots. This delicious recipe has the sweet scent of cardamom powder and is chopped with dry nuts. If you do not have khoya you can use condensed milk or milk powder.


1.5 kg carrots

1liter of cow milk

4tbsp of ghee or clarified milk

1tbsp of Kesar

4 to 5cardamon or 2tbsp cardamom powder

1/2 tsp salt

1tbsp of chopped almonds

1tbsp of chopped or sliced cashews

1tbsp of chopped pistachios

1tbsp of raisins

1.5 cup of sugar

100 grams of khoya or condensed milk

Prep Time:10 mins

Cook Time:1hr

Total Time:1hr 10 mins

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peel the carrots and cut the root of the carrot and the bottom of the carrot. In a pressure cooker take 1tbsp of ghee and add the peeled carrots.

If your carrots do not fit in the pressure cooker then cut them from the center. Make sure not to cut into small pieces.

saute the carrots into ghee with a lade or a spatula and add 1tbsp of Kesar and 2 tsp of cardamom powder or raw cardamom.

Meanwhile, in a saucepan add 1liter of milk and let it boil. Make sure to stir in between the boiling process as it ensures that milk will not stick to the sides of the saucepan.

And 1 tsp of salt in the roasted carrot as it will release water from the carrot and stir it well.

After 5 to 6 minutes you will notice that the carrots have become firm. close the lid of the pressure cooker and cook it on medium flame until it gives 2 whistles.

After two whistles close the stove of the pressure cooker and let it cool down for 10 minutes. Boil the milk until the milk has thickened and become half in the quantity.

After 10 minutes open the lid of the pressure cooker, you will notice that the carrots have softened up.

Once the carrot has softened up and milk becomes half in quantity then add milk to your softened carrot and stir it gently. Make sure not to overmix as it will ruin the texture of the pudding.

cook the carrot pudding on low flame until the milk has reduced. After the milk has come to the reduced stage you can mash the carrot with a hand masher or a spatula.

Make sure you do not over smash the carrot, smashed it for a little time until the mixture comes together.

Once you notice that the milk has reduced. Take a small saucepan and add 3 tbsp of ghee and roast all your dry fruits like cashews, almonds, pistachios. once everything thing is roasted add raisins in the last and turns off the flame.

once everything is roasted add it to your carrot pudding and stir it gently for a minute or two as the taste will get induced in the carrot pudding.

when everything is mixed add sugar to your carrot pudding and cook until the sugar has dissolved completely in the pudding or when the mixture becomes wet and put together.

And in the end, add your cardamom powder and khoya and cook for 4 to 5 minutes on low flame.

And 4 to 5 minutes, your carrot pudding is ready, and serve it hot.


Try to take thin and red carrots as it will enhance the taste of the carrot pudding because the natural sweetness of the pudding comes from the carrot.

Try to add salt in your carrot pudding as it adds flavor to the pudding and it will not give that artificial taste of sugar.

When you are roasting the dry fruits make sure to add raisins in the last as they will not get burnt and will not give a bitter taste.

Make sure you do not leave the halwa or pudding unattended as the milk will get scorched and might get burnt. Make sure to stir in between as it helps to cook and even out properly.

Carrot pudding can be refrigerated in an air-tight container for 3 to 4 days after which the taste deteriorates. If you want to reheat it on gas stop on low flame and stir often in between.

© 2022 Anjali rajbhar

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