Gajar Halwa in Condensed Milk is a variation of the original recipe. It’s a non-traditional Indian dessert. The traditional gajar ka halwa is made using sugar. It is further packed & sold commercially. In short, they are available at your nearest sweet shop.

On the contrary, condensed milk gajar halwa is rare. However, the taste & texture of gajar halwa with & without condensed milk has barely any difference. But, surprisingly, gajar halwa in condensed milk tastes much better.

I can tell this because I have tried almost all possible variations of gajar halwa. Moreover, we will be making one of them today.

What Is Gajar Ka Halwa?

Halwa is a word from the Arabic language. It means sweet and refers to desserts that are cooked down with ghee and sugar. Since we are using grated carrots in the same way, this dessert is called carrot halwa. By the way, gajar halwa is carrot pudding in foreign languages.

The traditional halwa is made by cooking carrots in milk until the milk is evaporated. The use of milk or condensed milk was absent. But our recipe is sort of an experiment and improvisation.

Tips For Gajar Halwa with Condensed Milk

  • We will use fresh carrots to make this pudding. Now there are orange & red carrots variety. Ideally, red carrots are a preferred choice for halwa. However, you can go with the orange ones too. The colour might differ.
  • A small 200-gram condensed milk tin is enough. You can certainly add more to make your halwa extra sweet. Remember, we are making gajar halwa without sugar. Hence, do not replace condensed milk with other sweeteners. This is already a substitute for sugar.
  • Cardamom is a natural flavouring agent. Rosewater, vanilla or kewda extracts are also viable options to flavour your halwa.
  • Milk solid is what we call mawa. Your halwa must be smooth & creamy. Therefore, the required smoothness & creaminess will come from the khoya, aka mawa.
  • Dry fruits are inevitable in Indian desserts & mithai. For instance, we will be using pistachio, almonds & cashews.
  • If you replace carrots with bottle gourd, you will get Condensed Milk Dudhi Halwa.
  • Don’t forget to stir the halwa from time to time or there is a chance of it getting burned at the bottom.
  • You can either shred or grate the carrots. Also, you can use a hand grater or food processor for the same.
  • You can double or triple the ingredients for more servings. The procedure will remain the same.
  • While later consuming this halwa if you want to reheat it and it is too dry, then add some milk for moisture.


Every recipe requires more or less prior preparations, and so does our halwa. Here are they. Take a look.

  • Wash & clean carrots.
  • Peel off the skin before grating the carrots.
  • Chop dry fruits into small pieces & keep them aside.

Grating carrots is a hectic job if done using bare hands. Use an electric grater.

Making Gajar Halwa With Condensed Milk

Cooking carrot halwa is a tedious thing. Although this may be true, the result is highly satisfying. In short, the hard work pays off really well.

Two steps require constant monitoring. The first one I have already mentioned above is grating the carrots. The second one is sauteing grated carrots in ghee.

We need a dry batch of grated carrots. Sauteeing on a low flame with ghee will burn the water. On top of it, we also need to make sure that it doesn’t burn at the bottom. Therefore, fold the mixture continuously on low flames. Do not hurry up & saute on high flames.

Once it is dry, add other ingredients one by one. Finally, your gajar halwa in condensed milk is ready.

Frequently Asked Questions

Can I prepare this in a pressure cooker?

Yes, you can. For that, heat ghee in a pressure cooker and add grated carrots. Saute them for 4-5 minutes or until the carrot softens. The add milk and bring the milk to boil. Pressure cook everything for 1 whistle and on low for 2-3 minutes. Let the air settle down and then open the lid. Then add sweetener, dry fruits, cardamom powder, and milk solids to the halwa. Sauté the halwa on high for 7-8 minutes or until the liquid dries. Keep stirring continuously to avoid burning. the halwa is ready.

Why use mawa in Gajar Ka Halwa?

Mawa integrates bulkiness & rich taste. The creamy flavour will nourish the halwa. Moreover, it will give a soothing aroma.

What are the aromatic substitutes for cardamom powder?

Nutmeg & cinnamon are excellent substitutes for cardamom. But don’t add all three of them together. Either of them is only permissible.

How To Serve This Halwa?

This halwa is best served while hot, especially as it is a winter special recipe. I personally like it a little warm. However, if you like it chilled, you can have it like that. It all depends on your preference. There is also an option to serve this with vanilla ice-cream as well.

How long will this halwa last?

When refrigerated the halwa will last close to two weeks. Do not leave it at room temperature or it won’t be edible for long. You can even freeze carrot halwa for about a month.

Can I make this vegan?

This recipe can easily be a vegan one. We are already not using milk in this. Just the milk solids are one non-vegan ingredient in here. Hence, skip using that. Or use powdered dry fruits in their place. If you are using milk then swap that with a plant-based option.

Can I use jaggery for sweetening?

Yes, you can replace sugar with jaggery. Besides, jaggery is a healthy natural sweetener to indulge in the gajar ka halwa.

So, that was it with the carrot halwa recipe today.