Monday 29 December 2014

Gajar Halwa using condensed milk

I have already posted the traditional method of making Gajar halwa using khoya before : Gajar ka halwa . This time, i made the recipe using condensed milk (Milkmaid). Not only did it make the halwa quicker, but the thick consistency and texture was perfect! I saw this recipe on a food show on television and decided to try it out, since i wanted to make a quick dessert for guests coming over.

Yes, grating the carrots is no quick thing, and requires tremendous efforts and patience if you are making the halwa in bulk quantity. But one spoonful of the halwa melts in your mouth, and all the efforts seem worth it :) And when better to make it than this season!!! The carrots these days are so red and juicy, that we are eating it as a salad with almost every meal! 

Adding milkmaid already makes the halwa sweet, so there is no need to add extra sugar (we like it a bit less sweet), but if you like it very sweet, then do add more milkmaid or some extra sugar on top. Adding kesar is totally optional, but i somehow love it.


Carrots - 1/2 kg
Ghee - 3 tbsp
Milkmaid - A little less than 1/2 tin
Cardamom powder - 1/2 tsp
Nuts - Almonds, cashews, raisins - add any of your choice. I crushed almonds and cashews coarsely in a mortar and pestle. Keep some aside to garnish.
Kesar - a few strands
Milk - 1 tbsp


Wash, peel and grate the carrots.

Warm the milk and add the kesar strands to it and keep aside.

Heat ghee in a pan and add the carrots. Saute them till they are cooked. They will change a bit of colour and leave water. Keep stirring in between to avoid burning.

Now add the condensed milk. Stir well and then add the cardamom powder.

Always keep the flame low. Keep stirring to let the halwa cook. You will know it's cooked when it dries up and starts forming a ball.

Check the taste if you need to add more milkmaid or sugar.

Now add the kesar and nuts and mix it all well.

Garnish with some nuts and tastes best when served warm in this season.

You can store it in air-tight container and refrigerate. The halwa stays good for almost a week.

Happy Cooking :)))


  1. Loved it...I had a similar post recently....definitely i can say it tastes awesome!!¨

  2. Love the texture and colour!!

  3. I do use condensed milk for kheer but I haven't tried in gajar ka halwa. Would love to try this. Looks beautiful in your photos...and thanks for stopping by. I'm following you too!:)

    1. Do try this one, am sure you will love it :)

  4. I love this version with carrots. Just that I go easy with the sugar contents. So never condensed milk but a little of brown sugar.

    1. Oh, am sure it would be tasting great with brown sugar, never tried that!

  5. Nice and inviting gajar ka halwa. Condensed milk, must have added an special taste to it...


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