Khand-e-Gazir

Instructions

1. 1

   Preparation

   • Grease a 9x9 inch tray or a traditional thali with a thin layer of ghee and set aside.
   • In a small bowl, combine the saffron strands and 2 tablespoons of warm milk. Let it soak for at least 15 minutes to release its color and aroma.
2. 2

   Sauté Carrots and Reduce Milk

   • Heat the ghee in a large, heavy-bottomed pan or kadai over medium heat.
   • Add the grated carrots and sauté for 10-12 minutes. The carrots will soften, reduce in volume, and release a sweet aroma.
   • Pour in the 1.5 liters of full-fat milk. Stir well and bring the mixture to a boil.
   • Once boiling, reduce the heat to medium-low. Let it simmer, stirring every 5-7 minutes to prevent it from sticking to the bottom.
   • Continue to cook for about 40-45 minutes, or until the milk has reduced by about 80% and the mixture has thickened considerably.
3. 3

   Add Sugar and Khoya

   • Add the sugar to the carrot-milk mixture. Stir continuously until the sugar dissolves completely. The mixture will become loose and liquidy again.
   • Continue cooking on medium-low heat for 5-7 minutes until it starts to thicken.
   • Add the crumbled khoya. Stir vigorously to break down any lumps and incorporate it smoothly.
   • Keep cooking and stirring continuously for another 15-20 minutes. The mixture is ready when it thickens into a single mass, pulls away cleanly from the sides of the pan, and has a glossy sheen from the released ghee.
4. 4

   Add Flavorings and Set

   • Turn off the heat. Immediately stir in the cardamom powder, the saffron-milk mixture, and half of the slivered almonds and pistachios.
   • Quickly transfer the entire mixture to the greased tray.
   • Using a ghee-greased spatula, spread the mixture evenly to a thickness of about 1 inch.
5. 5

   Garnish, Cool, and Serve

   • Sprinkle the remaining slivered nuts over the top and gently press them into the fudge with the back of the spatula.
   • Allow the Khand-e-Gazir to cool and set at room temperature for at least 3-4 hours, or until completely firm.
   • Once set, you can optionally apply the vark (silver leaf) on top for a festive look.
   • Using a sharp knife, cut the fudge into squares or diamond shapes.
   • Serve at room temperature. It can be stored in an airtight container in the refrigerator for up to a week.