29, January 2026. By -Kaushik

When winter rolls around, most Indian households are buzzing with the aroma of Gajar ka Halwa. But if you’re looking to break the tradition and surprise your taste buds with something uniquely decadent, it’s time to introduce your kitchen to Matar ka Halwa (Green Pea Pudding).
​It sounds unconventional, I know. Peas for dessert? But trust me, once these vibrant green gems are sautéed in desi ghee and simmered with khoya, they transform into a rich, nutty, and sophisticated sweet treat that rivals any classic Indian dessert.

Why You’ll Love This Recipe
​Unique Flavor Profile: It has a natural sweetness and a beautiful earthy undertone.
​Stunning Presentation: The bright emerald green color looks incredible on a dinner table.
​Nutritious Twist: While it’s a dessert, you’re still getting the vitamins and fiber from fresh peas!

Ingredients You’ll Need
​To get that perfect grainy texture and rich mouthfeel, quality ingredients are key.

Ingredient Quantity
Fresh Green Peas (Matar) 2 Cups
Desi Ghee (Clarified Butter) 4-5 tbsp
Full Fat Milk 1 Cup
Mawa / Khoya (Crumbled) ½ Cup
Sugar (Adjust to taste) ¾ Cup
Cardamom Powder ½ tsp
Mixed Nuts (Almonds, Pistachios) 2 tbsp (chopped)

Step-by-Step Instructions
​1. Prepare the Pea Paste
​Start with fresh peas for the best flavor. If using frozen, thaw them completely first. Blanch the peas in boiling water for 2 minutes, then shock them in ice-cold water to retain that brilliant green color. Drain well and grind them into a coarse paste without adding water.
​2. Sautéing in Ghee
​Heat the ghee in a heavy-bottomed pan or kadhai. Add the pea paste and sauté on low-to-medium heat. This is the most crucial step! You need to cook the raw smell out of the peas. Stir constantly for about 10-12 minutes until the paste changes color slightly and the ghee begins to separate from the sides.
​3. Simmering with Milk
​Pour in the milk and stir well to ensure there are no lumps. Let the mixture simmer on low heat. The peas will absorb the milk, becoming soft and creamy.
​4. Adding the “Richness”
​Once the milk has reduced by half, add the crumbled khoya and sugar. The mixture will loosen up again as the sugar melts. Continue to cook, stirring frequently, until the halwa thickens and starts leaving the sides of the pan.
​5. The Finishing Touch
​Sprinkle in the cardamom powder and half of the chopped nuts. Give it one final mix. The halwa should have a glossy sheen from the ghee.

Pro Tips
​Don’t over-process: Keep the pea paste slightly coarse. A smooth puree will result in a pasty texture rather than the desired “danedar” (grainy) halwa.
​The Ghee Rule: Don’t skimp on the ghee. It’s what prevents the peas from tasting “grassy” and gives it that melt-in-the-mouth finish.
​Vegan Option: You can swap ghee with coconut oil, milk with almond milk, and skip the khoya for a vegan-friendly version.
​How to Serve
​Matar ka Halwa is best served warm. Garnish with the remaining slivered almonds and pistachios. It pairs beautifully after a spicy North Indian meal or as a standalone treat on a cold winter evening.
​Storage Tip: This halwa stays fresh in the refrigerator for up to 4-5 days. Simply reheat it in a pan with a splash of milk before serving.

Disclaimer :

The recipes and nutritional information shared on this Blog are for informational purposes only. While I strive to provide accurate instructions, results may vary based on individual cooking skills, equipment, and ingredient quality.