How to make Kale Gajar ka Halwa -

Enriched with plenty of dried fruits, this halwa is super duper delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium black carrots (kale gajar), Ghee (घी)

Cuisine : Punjabi

Course : Mithais

Kale Gajar ka Halwa

Kale Gajar ka Halwa Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Kale Gajar ka Halwa Recipe

  • Medium black carrots (kale gajar) peeled and grated 10-12

  • Ghee 1/4 cup

  • Milk 2 cups

  • Sugar 2 cups

  • Green cardamom powder 1 teaspoon

  • Mawa crumbled 1/2 cup

  • Cashewnuts chopped 8-10

  • Almonds slivered 8-10 + to garnish

  • Pistachios blanched, peeled and chopped 8-10

  • Fried cashewnuts to garnish

  • Raisins to garnish

  • Silver warq to garnish


Step 1

Heat ghee in a deep non-stick pan, add black carrots, mix well and sauté for 2-3 minutes.

Step 2

Add milk, mix well and cook, stirring occasionally, till the carrots are softened.

Step 3

Add sugar, mix well and cook till sugar melts. Add green cardamom powder and mix well.

Step 4

Add mawa, mix well and cook for 3-4 minutes or till the mixture is dry.

Step 5

Add cashewnuts, almonds and pistachios, mix well and cook, stirring continuously, for 1-2 minutes.

Step 6

Transfer into a serving bowl, garnish with silver warq, fried cashewnuts, raisins, almonds and pistachios and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.