Khand-e-Gazir
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.
For 8 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Preparation
- b.Grease a 9x9 inch tray or a traditional thali with a thin layer of ghee and set aside.
- c.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
Step 2
- a.Sauté Carrots and Reduce Milk
- b.Heat the ghee in a large, heavy-bottomed pan or kadai over medium heat.
- c.Add the grated carrots and sauté for 10-12 minutes. The carrots will soften, reduce in volume, and release a sweet aroma.
- d.Pour in the 1.5 liters of full-fat milk. Stir well and bring the mixture to a boil.
- e.Once boiling, reduce the heat to medium-low. Let it simmer, stirring every 5-7 minutes to prevent it from sticking to the bottom.
- f.Continue to cook for about 40-45 minutes, or until the milk has reduced by about 80% and the mixture has thickened considerably.
- 3
Step 3
- a.Add Sugar and Khoya
- b.Add the sugar to the carrot-milk mixture. Stir continuously until the sugar dissolves completely. The mixture will become loose and liquidy again.
- c.Continue cooking on medium-low heat for 5-7 minutes until it starts to thicken.
- d.Add the crumbled khoya. Stir vigorously to break down any lumps and incorporate it smoothly.
- e.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
Step 4
- a.Add Flavorings and Set
- b.Turn off the heat. Immediately stir in the cardamom powder, the saffron-milk mixture, and half of the slivered almonds and pistachios.
- c.Quickly transfer the entire mixture to the greased tray.
- d.Using a ghee-greased spatula, spread the mixture evenly to a thickness of about 1 inch.
- 5
Step 5
- a.Garnish, Cool, and Serve
- b.Sprinkle the remaining slivered nuts over the top and gently press them into the fudge with the back of the spatula.
- c.Allow the Khand-e-Gazir to cool and set at room temperature for at least 3-4 hours, or until completely firm.
- d.Once set, you can optionally apply the vark (silver leaf) on top for a festive look.
- e.Using a sharp knife, cut the fudge into squares or diamond shapes.
- f.Serve at room temperature. It can be stored in an airtight container in the refrigerator for up to a week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk and good quality khoya for the richest, most authentic flavor and texture.
- 2Grating the carrots finely helps them cook faster and integrate better into the fudge.
- 3Patience is key. Do not rush the process of reducing the milk, as this slow-cooking method is what develops the deep, caramelized flavor.
- 4Stir constantly, especially after adding sugar, to prevent the mixture from catching at the bottom and burning. A heavy-bottomed pan is your best friend here.
- 5To check for doneness, take a tiny piece of the mixture and try to roll it into a ball once it has cooled slightly. If it forms a non-sticky ball, it's ready to be set.
Adapt it for your goals.
Nut-Free
Simply omit the almonds and pistachios for a nut-free version. The texture will be smoother.
With Condensed MilkWith Condensed Milk
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.
Rose InfusionRose Infusion
Add 1 teaspoon of rose water along with the cardamom powder for a fragrant floral note that complements the saffron.
Coconut TwistCoconut Twist
Garnish with 2-3 tablespoons of desiccated coconut along with the nuts for an added layer of flavor and texture.
Why this is on our healthy list.
Rich in Vitamin A
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.
Source of Calcium & Protein
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.
Provides Instant Energy
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.
Frequently asked questions
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).