Name: Dairy-Free Carrot Halwa (Gajar Ka Halwa) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500 gm Carrots (peeled and roughly chopped); 1/4 tsp Cardamom Powder; 1 cup Sugar (adjust to taste. granulated sugar is recommended.); 1.5 drops Rose Water (optional, for added fragrance. kewra water is a floral water common in south asian cooking); 2 tbsp Cashews (chopped); 1 tbsp Raisins; 1 tbsp Ghee (can substitute with vegetable oil if needed.); 2 tbsp Desiccated Coconut (for garnish)

Dairy-Free Carrot Halwa (Gajar Ka Halwa) Recipe

Tanu Nigam

UpdatedJuly, 2025

35 minutes

1150 reads

4.41 from 5 votes

Asian

About Dairy-Free Carrot Halwa (Gajar Ka Halwa) Recipe

Gajar ka Halwa, a beloved Indian dessert, is traditionally rich and time-consuming, often simmered for hours in milk. This dairy-free version captures all the delicious flavors of the classic recipe with a fraction of the effort, making it a quick and delightful treat for everyone.

My mother-in-law shared this cherished family recipe, and it quickly became a kitchen staple. It transforms fresh carrots, fragrant cardamom, and a touch of sweetness into a luscious pudding, perfectly complemented by crunchy cashews and sweet raisins.

Enjoy this lighter, dairy-free adaptation for breakfast, brunch, or a simple yet satisfying dessert. It's the perfect way to savor the joy of Gajar Halwa without the lengthy preparation time.

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Recipe Time & More

Prep15

Cook20

Total35

Calories294 kcal

Serves

Served AsBreakfast Brunch

Recipe TasteCrunchy Sweet

Ingredients

Carrots & Spices

▢ 500 gm Carrots peeled and roughly chopped
▢ 1/4 tsp Cardamom Powder

Sweeteners & Flavorings

▢ 1 cup Sugar adjust to taste. granulated sugar is recommended.
▢ 1.5 drops Rose Water optional, for added fragrance. kewra water is a floral water common in south asian cooking

Nuts & Dried Fruits

▢ 2 tbsp Cashews chopped
▢ 1 tbsp Raisins

Fat

▢ 1 tbsp Ghee can substitute with vegetable oil if needed.

Garnish (Optional)

▢ 2 tbsp Desiccated Coconut for garnish

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Instructions

Prepare the Carrots

Wash, peel, and roughly chop the carrots into 1-inch pieces. Process in a food processor or blender for 30-60 seconds until coarsely ground but not pureed.

Cook the Carrots

Heat a large, heavy-bottomed pan or wok over medium-low heat. Add the ground carrots without any added water or milk. Cover and cook for 7-8 minutes, allowing the carrots to soften in their own moisture.

Add Sugar and Spices

Add the sugar and stir well to combine. The mixture may appear watery initially. Continue cooking, stirring frequently, for another 5-7 minutes until the water has largely evaporated. Add the chopped cashews, raisins, cardamom powder, and ghee. Stir to combine and cook for a further 2-3 minutes.

Finish and Serve

Stir in the rose water or kewra water (if using). Remove from heat and let cool slightly. Serve warm, garnished with extra cashews, raisins, and desiccated coconut.

Recipe Notes

Expert Tips for the Perfect Dairy-Free Carrot Halwa

For a smoother texture, you can pulse the carrots in a blender for a longer period or strain the cooked carrots through a fine-mesh sieve after cooking.
Adjust the sugar according to your preference and the sweetness of the carrots. Taste and adjust as needed before serving.
If the halwa becomes too thick while cooking, add a tablespoon of water at a time until you reach your desired consistency.
Don't overcrowd the pan when cooking the carrots, as this can lead to steaming instead of evenly cooking. Use a larger pan if necessary.