Ainy Cooks

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.


Khoya1/2 kg
Carrots(shredded)1 cup
Sugar (caster)3/4 cup
Cardamom powder1/2 tsp
Clarified butter/ghee 2 tbsp
Red food colorpinch
Nutsfor garnishing


  • 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.

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