Gajar Halwa

Gajar Halwa


Winters and holidays are time for over indulgence in sweets with family and friends. Gajar halwa, moong dal halwa, badam halwa and many traditional sweets not only provide us nutrition but also keeps our body warm and energetic during chilling colds. 

Ayurvedically, during winters, to ward off cold and cough, we should supplement our diet with hot preparations of seasonal root vegetables like carrots, beets etc. These provide required nutrition and improve our digestion as they are rich in fiber, and packed with vitamins and minerals and also have antioxidants to keep our body healthy by improving our immune system. Carrots stimulate our system, purifies blood and are great for improving our vision and reducing inflammation. They are the rich source of Vitamin A. 

Ghee is the ultimate remedy to cure all the problems arising from the pitta dosha, such as inflammation. In Ayurveda, ghee is known as liquid gold. It has many health benefits. During winters, our skin, sinuses become dry and even we feel dryness in our joints. Gajar halwa is a nourishing, healthy and nutritious dish for winters. Carrot halwa pacifies pita and vata.



  • 3 cups grated carrots
  • 2 cups of milk
  • 5 tbsp. of ghee
  • sugar as per taste (raw cane sugar or stevia can be used)
  • 5-6 crushed cardamom
  • 5 strands of saffron
  • pinch of cinnamon
  • 8-10 raisins
  • 10 almonds finely sliced



  • Soak saffron strands in a tablespoon of warm milk.



  • Wash and grate carrots finely.



  • In a heavy bottomed vessel or a non-stick kadhai, add 4 tbsp. of ghee and melt the ghee. Add grated carrots to it and cook it on low - medium flame for about 5 min.
  • Add milk and cinnamon to it and cook it and keep on stirring. Let it cook until the liquid is almost absorbed.



  • Now add sugar, cardamom, and saffron and cook it on low flame. Keep on stirring so that it doesn't stick at the bottom.
  • Add 1 tablespoon of ghee and keep on stirring.
  • Sprinkle it with raisins and slivered almonds.
  • Serve it hot. 



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