Gajar Ka Halwa Recipe (Carrot Halwa) – Easy Microwave Method

🥕 What Is Gajar Ka Halwa

Gajar ka Halwa, also known as Carrot Halwa or Gajrela, is a beloved North Indian and Pakistani dessert made by slowly cooking grated red carrots with milk, ghee, sugar, and khoya (mawa). This decadent treat is often made during festivals like Diwali, Holi, weddings, and winter gatherings.

Traditionally, red Delhi carrots are used for their natural sweetness and vibrant color, but orange carrots work well too. This Indian carrot pudding is right up there with Seviyan Kheer, and Rice Kheer as one of the most cherished Indian desserts made on festive occasions.

Whether you call it gajar halwa, carrot ka halwa, or Indian carrot dessert, this sweet dish recipe is a popular Indian dessert that's a favorite across households. It's naturally gluten-free, eggless, and vegetarian. While there are many ways to prepare this Indian halwa recipe — with khoya, mawa, milkmaid, or even ricotta cheese — this post focuses on an easy, homemade version made without condensed milk.

In this post, I’m sharing my mom’s delicious Gajar ka Halwa recipe that's authentic, rich, and creamy. This version uses the microwave for convenience and speed, but it can easily be adapted for the stovetop or Instant Pot.

1. Grate the khoya (mawa) and set it aside. This helps it melt evenly into the mixture, giving you that luscious, grainy texture typical of a traditional Carrot Halwa recipe.
2. Peel and grate the carrots using a thick hand grater. Avoid using a very fine grater—it tends to make the halwa mushy. For large batches, use a food processor to grate the carrots quickly and uniformly.

3. Transfer the grated carrots to a large microwave-safe bowl—make sure it’s deep enough to allow for bubbling and stirring without any messy spills.
4. Add ghee, full-fat milk (at room temperature), and a pinch of cardamom powder for that classic aroma. Mix everything well so the carrots are evenly coated—this step is key to getting a balanced, rich flavor in your microwave carrot halwa. Microwave the mixture on HIGH in 5-minute intervals (total 15 minutes), stirring after each interval with a heat-safe silicone spatula. This ensures the carrots cook evenly and don’t stick or burn. ⚠️ Safety Tip: The bowl will get hot—always use pot holders or a kitchen towel when removing it from the microwave.

5. After the initial 15 minutes, your grated carrots should be soft, and most of the milk would have evaporated. If you still see too much moisture, microwave for another 5 minutes, checking and stirring every couple of minutes.
6. Now it’s time to add the sugar—this is when your kitchen starts to smell like a festival! Mix the sugar in thoroughly and microwave on HIGH for 3 more minutes, stirring once midway through. The Gajar ka Halwa may appear a bit runny at this stage, but don’t worry—the sugar releases moisture that will slowly reduce and thicken as it cools.

7. After the 3-minute mark, don’t panic if your mixture still looks a little liquid—that’s completely normal!
8. Now, add the grated or crumbled khoya to the bowl. Mix it in thoroughly so it begins to melt evenly into the mixture. Microwave on HIGH for another 10 minutes, stirring once at the halfway point. This step is key: the khoya melts into the halwa, transforming it into that creamy carrot halwa with a rich, grainy texture that defines this traditional Indian dessert.

9. By now, the carrots should be completely softened, and your microwave carrot halwa will have a luscious, pudding-like consistency—rich, cohesive, and oh-so-inviting. If it still looks a little loose, don’t worry. Just microwave it for another 2–3 minutes until it fully comes together.
10. Now comes the fun part—garnishing! Sprinkle in a handful of edible rose petals, or chopped nuts like pistachios, almonds, and cashews. For extra crunch and indulgence, I recommend lightly frying the nuts in ghee before mixing them in—it elevates the flavor and makes the dessert feel even more festive. For those extra-special occasions or celebrations like Diwali, I love adding a sheet of silver vark on top of the Gajar ka Halwa. It gives it that traditional, elegant touch you often see in sweet shops.

Let the Gajar ka Halwa rest for a few minutes after cooking—this crucial step allows the pudding to thicken to the perfect consistency and lets all those deep, warm flavors meld beautifully. You can also set the Carrot Halwa in a tray and cut them into desired shapes. Just before serving, drizzle some warm ghee on top for an extra layer of richness.

This authentic Indian dessert can be enjoyed hot or cold, making it incredibly versatile. Serve it warm after a hearty Indian meal for a comforting end, or go bold with a fusion dessert twist by pairing it with vanilla ice cream or rabdi. Either way, it’s always a crowd-pleaser.

To me, this Gajar ka Halwa recipe is more than just a sweet treat—it’s a bowlful of nostalgia, a symbol of celebration, and a treasured family tradition. Whether you're making it for Diwali, a festive dinner, a party, a potluck, or just because, it's sure to warm your heart and satisfy your sweet tooth.

It also makes a stunning addition to festive thalis and Diwali gift boxes—perfect for sharing a little homemade love and sweetness with friends and family. This Indian dessert can also be consumed during fasting like Navratri.

In US, you can check stores like Sprouts, Whole foods, Fresh Market for organic red carrots. You may find them in the farmer's market. If you can't find red carrots, use orange carrots and adjust the sweetness accordingly. Instead of milk, you can also use evaporated milk, heavy cream, creamer or half and half. Just remember, microwave cooking times can vary, so keep an eye on your halwa and stir regularly to ensure even cooking and prevent burning. For Instant pot, dairy-free, and sugar-free carrot halwa recipe, refer to my Vegan Gajar Halwa recipe. Skip adding nuts if you are allergic.

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