Gajar ki Kalakand

I saw the recipe on you tube and had written it down. Wanted to make it long back, but since red carrots are in the market only during winter had to wait to make this. I have made some changes to suit my taste. This recipe is not very tiresome. I made this on high flame, only see that you keep stirring and use a heavy bottom pan.


200 Grams Khoya
1 Kg Carrots - peeled and grated
1. 1/2 Cups Sugar
1/2 Cup Ghee
1/4 Teaspoon Orange color
1 Teaspoon Green cardamom powder
3 Tablespoon Almonds and pistachio or cashewnuts sliced
Silver waraq as required

Peel and grate carrots, blanched in half cup water, add orange color till carrots just soft for 10 minutes, dry up all the water then in the same pan add ghee, fry for 5 minutes on high flame then add the sugar and fry well for 10 minutes on high flame stirring continuously till syrup is thick and then nearly dries. Add khoya, keep frying till absolutely dry, then add green cardamom powder, fry well till it leaves the sides of the pan and comes in the center like a ball, add almonds and pistachio, remove in a greased platter, top with some more almonds and pistachios, leave to set until firm.

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Labels : Sweets & Desserts, Blogging Marathon
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.


  1. wow the color looks amazing!!! delicious twist to the kalakand!!

  2. Prefect looking irresistible Kalakand, wish i get some.

  3. Lovely color and quick one to make too!

  4. Though I have made chocolate kalakand, never thought abt carrot, good one..

  5. OMG, carrot kalakand sounds and looks absolutely delicious.