Gajar Ka Halwa Recipe with Desi Ghee and Milk Powder (No Khoya Needed)

Gajar ka halwa is a classic winter dessert made by slow-cooking grated red carrots in milk, then roasting them in desi ghee with sugar and cardamom. In this easy home recipe, full cream milk powder replaces khoya, so you get the same rich, creamy taste without a trip to the halwai. It serves 6 to 8 people.

Every winter, sweet red carrots arrive in markets across Pakistan, and almost every home makes a pot of gajar ka halwa. The secret to a rich halwa is simple: pure Moloko Desi Ghee for roasting and Moloko Full Cream Milk Powder for a creamy, khoya-like finish.

Ingredients for Gajar Ka Halwa (Serves 6–8)

For the halwa

• Red carrots (gajar) – 1 kg, peeled and grated
• Milk – 1 litre (fresh, or made with Moloko Full Cream Milk Powder as per pack instructions)
• Sugar – 200 to 250 g (to taste)
• Moloko Desi Ghee – 4 to 5 tbsp
• Moloko Full Cream Milk Powder – ½ cup (in place of khoya)
• Green cardamom (elaichi) – 5 to 6, crushed

For garnish

• Almonds – 2 tbsp, sliced
• Pistachios – 2 tbsp, chopped
• Raisins – 1 tbsp (optional)

How to Make Gajar Ka Halwa – Step by Step

1. Grate the carrots. Wash, peel and grate the carrots. Use the thick side of the grater so the halwa keeps a nice texture.
2. Cook carrots in milk. Put the grated carrots and milk in a heavy-bottom pot. Cook on medium heat, stirring now and then, for 40 to 50 minutes, until the milk is almost fully absorbed.
3. Add sugar. Add the sugar and crushed cardamom. The sugar will release water, so keep cooking for 10 to 15 minutes until the mixture is dry again.
4. Roast in desi ghee. Add 4 to 5 tbsp of Moloko Desi Ghee. Stir and roast (bhuno) on low-medium heat for 10 to 15 minutes, until the halwa turns glossy and the ghee starts to separate at the sides.
5. Add milk powder. Sprinkle ½ cup of Moloko Full Cream Milk Powder slowly while stirring, so no lumps form. Cook for 3 to 5 minutes. This gives the halwa a rich, khoya-like taste.
6. Garnish and serve. Top with almonds, pistachios and raisins. Serve warm.

Tip: Fry the almonds and raisins in 1 tsp of desi ghee for 30 seconds before adding them on top. It brings out a lovely roasted aroma.

Why Use Milk Powder Instead of Khoya?

• Easy to find. Milk powder is always in your kitchen, while fresh khoya is not always available.
• Long shelf life. A sealed pack lasts much longer than khoya, which spoils in a few days.
• Same creamy taste. Full cream milk powder adds the richness that khoya gives, in just a few minutes.
• Less effort. No need to reduce extra milk for hours to make khoya at home.

Why Desi Ghee Makes the Best Halwa

Desi ghee is clarified butter with a high smoke point, so it can roast the carrots for a long time without burning. It also gives halwa its famous nutty aroma. Vegetable ghee or oil cannot give the same taste. To make sure your ghee is pure, read how to identify pure desi ghee with 5 easy tests.

Tips for the Perfect Gajar Ka Halwa

• Use red winter carrots. They are sweeter and give a bright colour.
• Use a heavy-bottom pot. It stops the milk and halwa from sticking and burning.
• Do not rush the bhunai. Roasting in desi ghee on low heat is what gives halwa its deep taste.
• Add sugar after the milk dries. Adding it too early makes the carrots take longer to soften.
• Store it right. Keep halwa in an airtight box in the fridge and warm it with a little desi ghee before serving.

Love winter cooking? Try our sarson ka saag and makki ki roti recipe and see why desi ghee is a winter kitchen favourite.

Order Moloko Desi Ghee and Milk Powder Online

Moloko is a brand of GMP Foods, a PSQCA-approved dairy company with over 25 years in Pakistan. Get everything for this recipe at GMP eMart:

• Moloko Desi Ghee 1kg
• Moloko Desi Ghee ½kg
• Moloko Instant Full Cream Milk Powder 1kg

We deliver to Lahore, Karachi, Islamabad, Rawalpindi, Gujranwala and Quetta.

Frequently Asked Questions

How long does gajar ka halwa take to make?

About 1 to 1½ hours in total. Most of the time goes into cooking the carrots in milk until the milk dries.

Can I make gajar ka halwa without khoya?

Yes. Add ½ cup of full cream milk powder at the end. It gives a rich, creamy, khoya-like taste.

How much desi ghee is needed for 1 kg gajar halwa?

About 4 to 5 tablespoons is enough to roast 1 kg of carrots. You can add a little more for a richer taste.

Why is my gajar ka halwa watery?

The milk or the water from the sugar has not fully dried. Keep cooking and stirring on medium heat until the mixture is dry before adding ghee.

Can I use milk powder instead of fresh milk?

Yes. Mix full cream milk powder in warm water as per the pack instructions to make 1 litre of milk, then cook the carrots in it.

How long does gajar ka halwa last?

It stays fresh for 4 to 5 days in an airtight box in the fridge. Warm it with a little desi ghee before serving.