Tag Archives: Halwajaat

Gaajar Halwa (Ayesha’s Kitchen Way) (The BEST)

Gajar Halwa is one of the most popular and favourite desserts of South Asia, specially in winters as it is served hot rite from the wok and garnished with dry fruits. People serve this on special occasions like Eid, Diwali, Birthdays, Weddings, Home Dinners, Parties, etc.
It  is also known as “Mausam – e – Sarma ki Saughaat” (The Gift of Winter Season) in Pakistan. Mums make this for their children so they can consume the nutrients of seasonal vegetable, Carrot, which is also very good for eyesight and health.

Just imagine! In cold month of December, you and your friends are gathered in open air canopy for BBQ dinner and you get this hot, milky, sweet, cardamom scented carrot dessert………… wow!

Anyway, Its Summer in Pakistan and people are waiting for mangos so lets dedicate this recipe to our Australian mates! How about “Mausam-e-Sarma ki Saughaat forAussies”………….. 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Give it a go and let me know how you go with it.


  • 250 gms home made khoya (recipe given below)
  • 1lt. full cream milk
  • ½ tspn cardamom seeds
  • ½ cup slivered almonds
  • ½ cup chopped walnuts (optional)
  • ½ cup chopped pistachios
  • ½ cup cashew nut halves (unsalted)
  • 250 gms butter/ ghee
  • 1kg grated carrots
  • ½ cup sulatana
  • 250 gms sugar


-Take a thick bottomed deep pan and cook grated carrots in sugar and milk until the water of carrots and milk gets dry. This process will take around 20 – 30 minutes on medium heat.

-Meanwhile, for Khoya combine 250gms of full cream powdered milk and 250gms (1 cup) of thick cream and microwave for 1 minute. Take it out, mix and microwave for 2 more minutes. Allow to cool. Khoya is ready to put in stuff like kheer, gajar ka halwa, kajrela, etc.

-Now getting back to our Gajar ka Halwa, melt butter in a frying pan and fry sulatana until it is puffed up. Sauté other dry fruits and add this mixture to the carrot mixture. Mix and cook for 5 minutes on medium high heat.

-Now crumble khoya with your fingers and add it to your dish. (reserve 3 tbspns of Khoya for garnishing). Mix and cook for another 5 minutes.

-Take it out in your serving dish, garnish with some crumbled khoya, dry fruits, etc. and serve hot.

Soojhi Halwa (Semolina Sweet)

Soojhi halwa is a pakistani delicacy which is widely served with pooris (fried bread) and parathas in breakfast. This is a popular dish of Lahore and people over there are crazy about it on weekends and other holidays. It is also very popular during the Month of Ramadan as it is very energetic, filling and nutritious but if you are on diet please dont eat it, it is very fattening, but trying this lavish dish once a month does not make any difference…… Enjoy!

Ayesha's Kitchen



  • 1 cup soojhi/ semolina
  • Few slices of coconut (thin slices)
  • 6 – 8 sultanas (kishmish)
  • 1 cup desi ghee


  • Few strands of saffron
  • 1 cup sugar
  • 2 cups of water
  • 4 – 5 green cardamom


  • Few almonds, pistachios and sliced coconut


-Melt ghee and fry sultanas until they are puffed and dark in colour. (do not burn them).

-Add semolina/ soojhi and stir fry it until the soojhi is dark in colour. Do not left it unattended because soojhi get black very quickly.

-Now strain and ad sheera (sugar syrup) to it and mix well.

-When halwa is of rite consistency dish it out and garnish with some slivered almonds and other nuts.

-Serve hot with pooris, parathas or as a sweet dish.

Gajar Halwa (Carrot Halwa) (Ayaz Recipe)

Gajar Halwa (Carrot Halwa)

Gajar Halwa or Carrot halwa is a Pakistani Sweet dish made of grated carrots and full cream milk scented with cardamom and garnished with nuts, its a wonderful recipe and probably the easiest recipe on this planet for this South Asian yummy and nutritious sweet dish …

Ayesha's Kitchen


  • 1 cup sugar
  • 1 kg carrots (peeled and grated)
  • 2 litre full cream milk
  • 1 tspn cardamom powder
  • Some almonds for garnishing


-Boil milk and add cardamom powder in it. After 2 minutes, add carrots and let it cook on medium heat for 15 minutes. Now add sugar and cook it for 40 minutes on low medium heat or until the milk is evaporated and “khoya” (milk solids) is made.

-Now stir well on medium heat and after simmering it for 5 minutes, take it out in a serving dish and garnish with some almonds, pistachios and other nuts.

-Serve hot as sweet dish.


-Keep an eye on it and make sure that it does not stick to the bottom of the pan.

-It is a bit time consuming recipe…… so be patient.


Serves 6.