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A luxurious and decadent Mughlai carrot fudge, slow-cooked with rich khoya, milk, and ghee. Infused with the royal aromas of saffron and cardamom, this sweet treat is a truly special dessert for celebrations.
Preparation
Sauté Carrots and Reduce Milk
Add Sugar and Khoya
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A luxurious and decadent Mughlai carrot fudge, slow-cooked with rich khoya, milk, and ghee. Infused with the royal aromas of saffron and cardamom, this sweet treat is a truly special dessert for celebrations.
This mughlai recipe takes 100 minutes to prepare and yields 8 servings. At 620.43 calories per serving with 15.6g of protein, it's a moderately challenging recipe perfect for dessert.
Add Flavorings and Set
Garnish, Cool, and Serve
Simply omit the almonds and pistachios for a nut-free version. The texture will be smoother.
For a quicker version, replace the sugar and khoya with one 400g can of sweetened condensed milk. Add it after the milk has reduced by half and cook until thick.
Add 1 teaspoon of rose water along with the cardamom powder for a fragrant floral note that complements the saffron.
Garnish with 2-3 tablespoons of desiccated coconut along with the nuts for an added layer of flavor and texture.
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for good vision, a healthy immune system, and cell growth.
The generous amounts of milk and khoya provide a good dose of calcium and protein, which are essential for strong bones, teeth, and muscle maintenance.
The combination of ghee, sugar, and carbohydrates from carrots provides a quick source of energy, making it a perfect treat after a meal or during festive celebrations.
It's a rich dessert high in sugar and fat from ghee and khoya, so it should be enjoyed in moderation as part of a balanced diet. However, it does offer some nutritional benefits from carrots (Vitamin A) and milk (calcium).
One serving (approximately 2 pieces or 150g) contains around 450-500 calories, depending on the exact ingredients and fat content of the milk and khoya.
Gajar ka Halwa has a looser, pudding-like consistency. Khand-e-Gazir is a type of barfi or fudge, where the mixture is cooked down further until it's thick enough to be set in a tray and cut into firm pieces.
Yes, you can substitute the sugar and khoya with about 400g (1 can) of sweetened condensed milk. Add it after the milk has reduced and cook until the mixture thickens and leaves the sides of the pan. The taste and texture will be slightly different but still delicious.
The most common reason is not cooking the mixture long enough after adding the sugar and khoya. The mixture needs to be cooked until it forms a single, non-sticky mass that pulls away cleanly from the sides of the pan. If it's still too moist, it won't set properly.