gajar kalakand | condensed milk
gajar kalakand is a delicious dish which is enjoyed by the people of every age group. The recipe by parveen teaches how to make gajar kalakand step by step in detail. This makes it easy to cook gajar kalakand in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare gajar kalakand at home. This amazing and mouthwatering gajar kalakand takes 15 mins for the preparation and 15 mins for cooking. The aroma of this gajar kalakand is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then gajar kalakand is a good option for you. The flavour of gajar kalakand is palatable and you will enjoy each and every bite of this. Try this gajar kalakand and impress your family and friends.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 tsp ghee
- 1 condensed milk tin ( milk maid 397 grams)
- 1/2 kg gajar/ carrot
- 1 tsp rose water/ kewra water or 1/8 tsp. cardamom powder
- 1 liter full fat milk or 3/4 cup completely drained chenna/paneer
- lemon juice as needed
- Pistachios or cashews chopped as needed for garnish
How to make the recipe
To make chenna (skip if you have it ready)
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Bring milk to a boil, add lemon juice and stir.
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When you see the milk curdling. Switch off. If it doesn’t get curdled well. you can add few more drops of lemon juice.
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Place a cotton cloth over a colander and drain off the chenna and whey.
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Squeeze off excess water and make a knot. Hang it till needed.
making gajar kalakand
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While the milk boils, wash and peel carrots. Grate them.
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Add ghee to a hot non stick pan, fry carrot till it wilts off.
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pour condensed milk and cook till the mixture thickens.
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Add drained chenna to this and stir.
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Cook till the mixture thickens. Add rose water or cardamom powder. Mix well
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Grease a aluminum foil or a parchment paper. Place it in a round/square tray.
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Transfer the mixture and level it with a spoon.Garnish with nuts
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Allow it to set in the refrigerator for about 4 hours. Cut to 16 squares.
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Serve chilled. To be refrigerated and consumed within three to four days.
