Gajar Paak, also called carrot fudge, is one of the Indian sweet that combines the natural sweetness of carrots with the richness of milk , ghee, and fragrant cardamom. Its popular in winters and festive occasions. Its a firm, sliceable version of gajar ka halwa, providing a delightful balance of texture and taste.
Ingredients:
- Carrots : 750 g
- Khoya : 300 g khoya
- Full Fat Milk :500 ml milk
- Sugar: 250 g
- Ghee: four–6 tbsp
- Cardamom Powder: 1 tsp
- Chopped Nuts : 2–3 tbsp
- Optional: Milk powder or condensed milk
Method:
- Cooking the Carrots:
- Take a heavy bottomed pan, heat 2 tbsp of ghee in it .
- Add grated carrots and cook in the ghee until they are soft . It will release their aroma for about 10 mins.
- Add milk:
- After the carrots are soft and cooked, pour milk it in and cook till it reduces and thickens. At this stage add khoya also.
- Sweeten and Thicken:
- Now to sweeten the paak, add sugar and keep cooking. The mixture will thicken after cooking.
- Add Flavor and Finish:
- Stir in cardamom powder and ghee at last . Cook till the mixture becomes dense and glossy.
- Set and Garnish:
- Apply little ghee in a tray and add the prepared mixture into it. To set, let it cool before slicing.
- After its cooled, you can cut into any shape of your choice.
- Some chopped nuts can be added to give texture.
Tips for Perfect Gajar Paak:
- For vibrant shade and taste, use fresh, juicy carrots .
- Khoya gives a rich texture and milk gives a light texture .
- Stir constantly to prevent sticking and make sure even cooking.
- Adjust sugar primarily based on carrot sweetness and personal choice.
