Gajrela | Gajar ka Halwa

Gajrela | Gajar ka Halwa

"With season's first carrots, in all north-Indian households"

The winter season officially arrives only when the red juicy carrots reach the market and we north Indians get to make the season's first gajrela !

But, I am currently living in Bengaluru and my wait to have gajrela was longer than the north Indian kins. So when I finally found these red carrots in my market, I took a day off from work , my dad took a day off from his work and we both set on the auspicious task of making the gajrela.

We make gajrela in the traditional way, which is slow cooking the grated carrots in full fat milk. This way requires constant maneuvering and a lot of hand work, but the results are worth the effort. 

Lets talk Cooking Science

  • Prep Time: 20 mins
  • Cooking Time: 90 - 120 mins
  • Yield: A lot of them


  • 2 kg red carrots
  • 2 litre full fat milk
  • 2 tbsp ghee
  • 2 cups or less sugar according to taste
  • Dry fruits of your choice. I used raisins , almonds and cashews.


1. Wash, peal and crate the carrots. Take a thick deep bottomed pan and transfer the grated carrots to it.


2. Add milk to the grated carrots. You can add the milk in steps or all at once depending on how easily you can handle it. I add the milk in steps, as the carrots reduce and milk evaporates.


3. Cook the mixture on slow flame, with constant stirring. Also, scrape the sides of the pan and mix it with mixture. Slowly the milk will start to reduce and evaporate. Once the milk has completely evaporated, add in the ghee. Mix well .


4.  Add in the sugar. Sugar releases a lot of moisture, cook until all the moisture evaporates.


5. Towards the end, add in the cashews, almonds and raisins. Once all the milk has evaporated, turn the bummer off.


6. Have it hot , and store the rest to have for later.


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