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Gajar Pak

Desserts 2456
..Gajar Pak
  • Serves: 9 People
  • Prep Time: 10 Minutes
  • Cooking: 30 Minutes
  • Calories: 277
  • Difficulty: easy

One of the best recipes to try when carrots are in season is gajar pak. Gajar pak, gajar ki barfi or carrot burfi recipe is an extended version of popular gajar ka halwa with more thick consistency. Also the cooking time is considerably more in gajar ki burfi as the moisture has to be dried properly before shaping it. but the end result is worth a wait. Gajar pak is a famous carrot sweet of subcontinent. Like traditional carrot sweets which are mainly prepared with milk, condensed milk, full cream and milk solids like khoya or mawa. This gajar pak is also made with mawa or khoya and this makes it more rich, creamier and moist dessert. The taste of this gajar pak is almost similar to halwa but the texture is different.

I am sharing here recipe of halwai style gajar pak like we love to eat in Pakistan. Do give it a try I am sure you will get a lot of appreciation from your family.



  1. peel the carrots and grate them.
  2. Wash the carrots 2-3 times and strain them.
  3. Put the wok on the stove. Add carrots and sugar in it and let it cook on medium flame until the water of carrots and sugar dries out. it will take about 5-6 minutes.
  4. Now add ilachi powder and ghee in it and mix.
  5. Take another pan and add khoya in it. add water and let the khoya melt on low flame. Stir it in between so it could not be stick to the pan. The khoya will be melted in 3-4 minutes. Stir it and remove the lumps from it.
  6. When it came into the condition that it stays on spoon and not runny turn off the flame and put it aside so it could be cooled down a bit.
  7. Put the khoya in gajar mixture and mix it again. Remember the stove under the carrot / gajar mixture should be on. Cook this mixture for 3 minutes on low flame more while string in between.
  8. Take a mold and put a butter paper in it. Grease the mold along with butter paper with some ghee or oil.
  9. Put the mixture in the mold, smooth the surface of mixture and let it rest for 3-4 hours on room temperature.
  10. Cut it into the slices of your requirement and serve.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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