Carrot halwa recipe – How to make carrot halwa or gajar ka halwa recipe in pressure cooker

Carrot halwa or gajar ka halwa is a very popular dessert from North India.  It is a combination of ghee, milk, sugar, nuts, mawa with grated carrot.  Carrot halwa is often served at festivals or special occasions.  It is most preferred mostly during winters, as carrots are widely available in the markets.  Here I have prepared using a pressure cooker which is a quick version of making this halwa.  You can also make this carrot halwa in an open pan.  In that case, use a  non-stick pan, so that it does not get burnt at the bottom.  Cook them on a low flame by stirring continuously, till you get a nice thick consistency of carrot halwa.  Carrot halwa is best served warm or hot with a scoop of vanilla ice-cream.

Other halwa recipes :

wheat halwa,

 chana dal halwa,

 apple halwa, 

mango halwa 

cornflour or karachi halwa

badam halwa


Prep Time : 15 mins

Cook Time : 40 mins

Servings : 2-3 persons

North Indian cuisine


Grated carrot – 4 cups

Milk – 1 and 1/2 cups

Sugar – 3/4 cup

Mawa/khoya – 1/4 cup (optional)

Cardamom powder – 1/4 teaspoon

Ghee – 4 tablespoons

Cashewnuts – 10

Raisins -10


Wash the carrots thoroughly under running water. Cut the ends and peel the skin of the carrots. Grate them with the help of a grater or with the help of a food processor.  Keep the grated carrots aside.

Heat a small pressure cooker on medium flame. Add 1 tablespoon of ghee and roast the cashewnuts till light brown.  Add raisins and saute till they puff up.  Set aside.

To the same cooker, add another 1 tablespoon of ghee.  Add the grated carrots and saute for 2-3 minutes continuously on a low flame, till the raw smell goes away.

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Add milk and close the pressure cooker with its lid.  Pressure cook for 1 whistle.  Then switch off the flame.

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Once the pressure releases on its own, open the cooker and cook on medium flame, till all the milk is evaporated and well absorbed by the carrots.

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Once the mixture reaches a little thick consistency,  add sugar and mix well.

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The mixture will turn watery due to sugar.  Continue to cook on medium flame till the mixture reaches a  thick consistency.  Then add 2 tablespoons of ghee, mawa, cardamom powder and roasted nuts.  Mix well.

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Cook for another 2 minutes on a low flame.  Delicious carrot halwa is ready to be served.

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Enjoy warm carrot or gajar ka halwa as it is or with a scoop of vanilla ice-cream.



Adding mawa is purely optional.  It tastes good even without it, as milk gives a rich taste to the halwa.

Adjust sugar according to the sweet taste desired by you.

It stays good for upto a week when stored in the refrigerator.  At the time of serving, just warm the halwa and serve.

Add sugar after the carrots are fully cooked.

3 Responses to Carrot halwa recipe – How to make carrot halwa or gajar ka halwa recipe in pressure cooker

  1. Jeyasingh Jeyavathana says:

    Dear Charu, How are you? I make this halwa by frying in ghee in kadahi as carrots cook faster then add creamy milk and fry till ghee comes out & then garnish. I have some in my fridge. Join me! Most welcome!

  2. hayathi says:

    yummy recipe

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