Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Kali Gajar Ka Halwa (Black Carrot Halwa)

Kali Gajar ka Halwa is not exactly black but has a lovely, deep purple colour, and tastes slightly different than the regular Gajar Ka Halwa i.e. Gajrela prepared with the cherry red juicy winter carrots. Kali Gajar Ka halwa is a winter delicacy, prepared with peeled and grated black carrots, desi ghee … slow-cooked in full-cream milk, sweetened with sugar, flavoured with green cardamom powder and dry ginger powder and is garnished with fried slivered nuts… you may add raisins too…laced with Chandi Ka Warq. A few drops of white vinegar added while preparing this halwa , helps increase the shelf-life of the halwa.

This halwa is sometimes consumed with a dollop of fresh thick malai on top.

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Serves: 6

Ingredients and Quantity:

Black carrots (Kali gajar) ,peeled and grated, Head and Tail to be discarded -14

Desi Ghee – 4 tbsp.

Full-cream milk- 2 1/2 cups

Sugar -1/2 cup / or more if desired

Salt- a pinch

Green cardamom powder – 1 /2 tsp.

Dry Ginger powder (Sonth)- 1/4 th tsp.

Cashew nuts ,chopped -10

Almonds ,slivered -10 

Pistachios blanched, peeled and slivered-10

For increasing the shelf-life of Halwa-

White Vinegar- 3 to 4 drops

For the Garnish: 

Cashew nuts ,chopped -5

Almonds ,slivered -5

Pistachios blanched, peeled and slivered-5

Sauté the slivered / chopped nuts in Desi Ghee.

For the Lacing:

Silver Leaf ( Chandi ka Warq) (Chandi Ka Vark)- 1 sheet


Heat ghee in a deep heavy bottomed non-stick pan, add the grated black carrots, mix well and sauté for 3 to 4 minutes.

Now add milk, mix well and cook on a low flame, stirring it occasionally until the carrots are softened.

Now add the sugar, mix well and cook till sugar melts. 

Add a pinch of salt and 4 drops of vinegar and mix.

Add green cardamom powder ,dry ginger powder and mix well.

Cook until the halwa is dry.

Add the cashew nuts, almonds and pistachios, mix well and cook, stirring continuously, for another 2 minutes.

Transfer into a serving bowls, garnish the halwa with fried chopped cashew nuts, slivered almonds and pistachio nuts.

You may add raisins too.

Serve hot, laced with Chandi ka Warq.


No Comments Yet.

What do you think?