This halwa is not too heavy with ghee and khoya and has a perfect combination. This recipe is for 1 kg so you can easily double or triple the recipe. The most important tip for making the best gajar ka halwa is to use red (not orange), juicy and preferably Pakistani carrots. They taste best, give that perfect texture.
Another way to store gajar halwa without a fridge is canning. You need to put an extra layer of oil/ghee on top halwa in the can to increase the shelf life of gajar ka halwa. The extra oil can be removed before reheating. Halwa in cool places can stay good for up to 48 hours.
we generally use red delhi carrots to make the halwa as they are tender and juicy. on occasions, i have also made carrot halwa with orange carrots. you can use any carrots – red, orange or black. but just make sure they are not fibrous and dense.
Also, I learnt a new trick for halwas, where you don’t even have to stir a lot during cooking (check step by step below)! As usual, there is a printable recipe card at the end of the post. Furthermore, right here is a simple step by step to follow!