Want to make the most flavorful, traditional Gajar ka Halwa without grating carrots or using khoya, condensed milk, or white sugar? This authentic recipe uses whole red carrots, full-fat milk, and jaggery, delivering a rich texture and unforgettable taste — all cooked in a pressure cooker for easy prep!
Ingredients:
- 1.5 kg red carrots (preferably thin, bright red, and tender)
- 1 liter full-fat milk
- 1 tbsp desi ghee
- 2 tbsp ghee (for final roasting)
- 2 tbsp water (for pressure cooking)
- A pinch of salt
- 1/2 tsp cardamom powder (split into husks and seeds)
- A few saffron strands
- 375g jaggery (or adjust to taste)
- 2 tbsp vinegar
- Mixed dry fruits (cashews, almonds, pistachios, raisins)
Instructions:
Step 1: Prepare the Carrots
- Wash and peel the carrots.
- Cut off the root and top tips.
- Use only deep red carrots with minimal yellow core for best flavor and softness.
Tip: Avoid grating! Whole carrots create a better texture when softened and mashed later.
Step 2: Pressure Cook the Carrots
- Heat 1 tbsp desi ghee in a pressure cooker.
- Add whole peeled carrots.
- Add cardamom husks (not seeds yet), saffron, and a pinch of salt — this enhances flavor and helps carrots release water.
- Pour in 2 tbsp water (just as insurance) and pressure cook for 2 whistles on medium heat.
Step 3: Reduce the Milk
- While carrots cook, pour 1 liter full-fat milk into a deep pan.
- Bring to a boil, then simmer and reduce the milk by 60–70%, stirring regularly.
- Add a few drops of vinegar to the milk during reduction — it won’t curdle but will create soft, grainy milk solids (like tiny chenna bits).
Step 4: Mash the Carrots
- Once pressure releases naturally, open the lid.
- Carrots should be soft and water-rich.
- Use a mathani (wooden churner) or ladle to gently mash them inside the cooker. Do not over-mash — a coarse texture is perfect.
Step 5: Combine with Milk
- Add the reduced milk (with milk solids) directly into the mashed carrots.
- Cook on medium flame, stirring continuously until all liquid is absorbed — about 10 minutes.
Step 6: Dry Fruit Tadka
- In a small pan, heat 2 tbsp ghee.
- Lightly roast almonds, cashews, and pistachios. Add raisins at the end for just a few seconds.
- Pour this fragrant mix directly into the carrot-milk mixture.
Step 7: Add Jaggery
- Now add jaggery (adjust quantity based on carrot sweetness).
- Mix well and cook for another 2–3 minutes to blend flavors and thicken the halwa.
- Finally, add cardamom seed powder for an aromatic finish.
Final Result:
A rich, grainy, perfectly sweet Gajar ka Halwa made without khoya, without grating, and without refined sugar. This method saves time and gives better flavor than traditional grated versions — all with minimal effort and wholesome ingredients.
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