This recipe is an inspiration from Chef Noureen (Masala channel). I saw her recipe of Loki Qalakand and because carrots are in season so I decided to swap loki(bottle gourd) with carrot. The basic recipe is the same. I am thankful to the chef whose sweets recipes I am trying (thou twisting her recipes a bit in my style…lolz) and always get a very good result.
INGREDIENTS:
| Khoya | 1/2 kg |
| Carrots(shredded) | 1 cup |
| Sugar (caster) | 3/4 cup |
| Cardamom powder | 1/2 tsp |
| Clarified butter/ghee | 2 tbsp |
| Red food color | pinch |
| Nuts | for garnishing |
METHOD:
- Boil shredded carrots with red food color and drain water .
- In a pan add carrots and half sugar stir it till well cooked. Set a side.
- In the same pan add ghee and khoya, stir constantly and add cardamom powder. Mix well, add remaining sugar and mix well. Set aside for few minutes.
- Mix both carrots and khoya. Pour in greased tray and leave it overnight or in summer keep it in fridge for 5-6 hours.
- Cut pieces of your choice.
