Gulab Halwa

5 from 1 vote

Gulab Halwa is a twist to traditional Gajar ka Halwa. One day while I was making Gajar ka Halwa, I found some nice rose petals in my refrigerator.
To give a twist, I caramelized it and added it to the Halwa along with Rose Water and Essence. And to my surprise the taste came out very well.
Then next time, I added Beetroot to it to enhance the colour and this recipe was born. Hope you will like it.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Served AsDinner
CuisineDesserts, Indian
Recipe Taste Sweet
Servings 6


  • 1 bowl Carrot grated, approx 750 gms
  • 1 Beetroot medium sized, grated
  • 1 tablespoon Ghee
  • 1 tin Condensed Milk Approx. 400 gms
  • 1/4 cup Cashews
  • 1/4 cup Raisins
  • 2 tablespoon Gulkand
  • Silver Varq
  • Pistachio Flakes


  • Take a tablespoon of Ghee in a large non stick pan and heat it.
  • Once it melts, then add the grated Carrots and grated Beetroot to it.
  • Sauté the grated Carrots and Beetroot in Ghee for about 2-3 minutes. Then add the Condensed Milk into it. Turn the flame to medium and keep stirring the mixture at regular intervals.
  • After 10-15 minutes of cooking add the Cashews and Raisins.
  • Cook the mixture till the Carrot and Beetroot is cooked and the Condensed Milk is absorbed. 
  • Once the mixture is thickened, mix the Gulkand in the Halwa.
  • Turn off the flame and add a tablespoon of ghee to give it a nice aroma.
  • Garnish it with Pistachio flakes or nuts of your choice.
  • Serve hot or cold.  In absence of Gulkand, you may add Rose Essence or Rose Water to the Halwa. 
  • You may also caramalize edible Rose Petals and add it to the Halwa before serving.

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5 from 1 vote

Recipe Nutrition

Calories: 287 kcal | Carbohydrates: 44 g | Protein: 7 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 29 mg | Sodium: 97 mg | Potassium: 375 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 209 IU | Vitamin C: 3 mg | Calcium: 193 mg | Iron: 1 mg

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Amarendra Mulye
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