Kali gajar ka halwa recipe: Ghee-soaked winter treat that turns irresistible
Kali gajar ka halwa is a winter-only indulgence rooted in North Indian kitchens. Check out the recipe and ingredients here to prepare this classic winter dessert.
New Delhi: Kali gajar ka halwa is a seasonal treasure enjoyed during winter across northern India. Prepared using black carrots, this dessert stands apart with its dark colour and intense flavour. The slow simmering process allows milk and carrots to blend into a rich, textured halwa. Often associated with Uttar Pradesh kitchens, it reflects patience and warmth. When made well, each spoonful feels indulgent, comforting, and deeply satisfying during cold months. Unlike regular gajar ka halwa, this version depends entirely on winter produce.
Black carrots release colour and sweetness gradually, rewarding time and attention. Ghee, khoya, and dry fruits enhance the final dish without overpowering it. This recipe keeps the process traditional, focusing on texture, aroma, and balance rather than shortcuts or heavy sweetness. Here is the recipe.
Kali gajar ka halwa recipe
Ingredients for kali gajar ka halwa
Black carrots: 1 kg (peeled and grated)
Milk: 1 litre (full-fat recommended)
Ghee: 2–3 tablespoons
Sugar: 200g–250g (adjust to taste)
Khoya/mawa: 50g–100g (crumbled, optional)
Cardamom powder: 1 teaspoon
Dry fruits: 2 tablespoons chopped cashews, almonds, pistachios
Optional: Silver warq for garnish
How to prepare kali gajar ka halwa
1. Heat ghee in a thick-bottomed kadhai on medium heat.
2. Add grated black carrots and stir continuously for several minutes until the moisture reduces and the colour deepens.
3. The carrots should soften without browning.
4. Pour in the milk and allow it to come to a gentle boil.
5. Lower the flame and cook slowly, stirring at intervals.
6. As the milk thickens, scrape the sides and fold it back into the mixture.
7. Continue until most liquid evaporates.
8. Add sugar and crumbled khoya.
9. Stir steadily as the halwa turns glossy and starts leaving the pan sides.
10. Mix in cardamom powder and roasted dry fruits.
11. Cook briefly until the texture feels rich and cohesive.
12. Garnish with chopped nuts and silver warq if using.
13. Serve warm for a comforting winter dessert or chilled for a denser texture.
Kali gajar ka halwa celebrates seasonality and slow cooking. Its deep colour, grainy texture, and layered flavours make it more than a dessert. Prepared with care, it becomes a winter ritual that brings warmth, nostalgia, and quiet indulgence to the table.