Single Serve Gajar ka Halwa Cookie

Imagine gajar ka halwa, the most epic winter dessert, turned into a soft and chewy cookie! This single-serve, eggless gajar ka halwa cookie can be made in an air fryer or oven and it tastes exactly like gajar ka halwa. It’s made in just 15 minutes and tastes so addictive: you’ll want to make it every single day this winter season.

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Gajar ka halwa is the best winter dessert and no one can argue with me on this. Made with winter special seasonal red carrots, the halwa is cooked in ghee with mawa (milk solids) and spiced with cardamom and kesar (saffron). It is an elite dessert so I turned it into a single-serve, eggless cookie that is soft and chewy. It has all the same flavours and richness of the traditional dessert but in the form of a quick and easy cookie. This recipe is ready in minutes and gives you the same warm, cozy feeling in every bite: making it perfect for all your gajar ka halwa cravings!

Reasons to make this cookie:

Eggless: This cookie is eggless, making it a great option for those who avoid eggs.
Quick & easy: It only takes 15 minutes to make. You don’t need to a lot of time in the kitchen to satisfy your halwa cravings.
No need to make a whole batch: You don’t have to deal with a whole batch of gajar ka halwa or cookies. This single serve recipe gives you exactly what you need in the moment.
Tastes just like Gajar Ka Halwa: You still get that classic gajar ka halwa flavour — cardamom, saffron and mawa — all packed into this one cookie.
Anyone can make it: Believe me, this recipe is extremely easy to follow and prepare.

What you need to make this single serve cookie:

Ghee (clarified butter): Ghee replaces regular butter in this recipe and adds a richer, more traditional flavour. Ghee has a nutty aroma that makes the cookie taste more like gajar ka halwa. It's warmth and depth perfectly complement the carrots and spices.
Grated red carrots: The base of this recipe, red carrots bring natural sweetness and a vibrant colour to the cookie. They also carry the earthy flavour that makes winter carrots so special.
Crushed cardamom: Cardamom adds a sweet, floral warmth which goes perfectly with many Indian desserts, including gajar ka halwa.
Saffron (Kesar): Saffron gives a beautiful golden hue and a honey floral sweetness. It pairs beautifully with the earthy carrots and ghee, adding a rich touch to the cookie.
Brown sugar + white sugar: Brown sugar adds moisture and depth: making the cookie soft and chewy. White sugar provides sweetness while also helping the cookie's exterior crisp up slightly.
Mawa (milk reduction): Mawa is what makes this cookie taste like gajar ka halwa in every bite. Its creamy, nutty richness adds indulgence to the cookie’s flavour.
All purpose flour: This is the base of the cookie.
Cornstarch: Cornstarch makes the cookie light and soft.
Baking soda: A tiny amount of baking soda ensures the cookie doesn’t feel dense, adding just a bit of lift to make it light and chewy.
Chopped dry fruits (cashew, almond, pistachios and cranberry): These add crunch, texture and bursts of flavour: just like the nuts in traditional gajar ka halwa. The mix of nuts and cranberries balances the cookie’s sweetness while adding a bite.
Silver Varak (optional): This makes the cookie extra special. It adds a touch of elegance and a classic traditional Indian sweets look.

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How to make this Gajar ka Halwa Cookie?

Looking for more eggless cookies?

A few things to note:

I do not squeeze the carrots to get rid of the moisture. In fact, I like to put it to my advantage as it makes the cookie moist. Mixing the carrots with sugar helps release their natural juices, softens them and intensifies their flavour, which combines beautifully with the cardamom and saffron.
This recipe uses ghee instead of butter to bring a nutty aromatic flavour that enhances spices. Ghee also gives the cookie a richer and more traditional taste.
Mawa can be skipped if not accessible but it is the key to achieving that authentic gajar ka halwa flavour. It adds a creamy luxurious richness that makes the cookie indulgent.
Airfryer hack: If you're airfrying, fold the corners and edges of your parchment paper slightly to weigh it down - this prevents it from flying up or gathering around the cookie, allowing your cookie to spread perfectly!
For a perfect round cookie, use a small bowl to shape it gently while it’s still hot and soft right after baking.
Saffron is optional but special. While you can skip saffron, it adds a subtle floral sweetness and a festive touch that takes the cookie’s flavour to another level.
Let the cookie cool completely before topping it with silver varak or serving. This ensures the texture sets properly.