During the winter season, carrot-based desserts rule Indian kitchens. From roadside sweet shops to grand wedding menus, Gajar Halwa is everywhere. While many people prepare carrot halwa at home, very few know about its richer and more indulgent cousin—Gajar Pak. Once you taste this traditional Rajasthani delicacy, you may never feel like making plain halwa again.

Gajar Pak, especially the famous variety from Chirawa in Rajasthan, is known for its melt-in-the-mouth texture, intense dairy richness, and royal presentation. Made using fresh red winter carrots, pure milk, desi ghee, khoya, and dry fruits, this sweet is loved by both children and adults. Its layered texture and barfi-style finish give it a luxurious feel that sets it apart from regular carrot desserts.

Celebrity chef Bhupendra has shared an authentic and easy-to-follow recipe for making Gajar Pak at home. If you’ve never tried it before, this winter is the perfect time to experience this timeless Rajasthani sweet.

What Makes Gajar Pak Different from Gajar Halwa?

Unlike halwa, which has a soft, spoonable consistency, Gajar Pak is:

• Thicker and richer in texture

• Set like a barfi and sliced into pieces

• Layered with khoya for added creaminess

• Perfect for festive gifting and special occasions

Ingredients Required for Gajar Pak

To prepare authentic Gajar Pak at home, you will need:

• 1.5 kg fresh red carrots

• 1 cup sugar (adjust to taste)

• 1 liter full-cream milk

• 2 tablespoons desi ghee

• 2 teaspoons green cardamom powder

• 15–20 cashews

• 15–20 almonds

• 250 grams mawa (khoya) or milk powder

• 2 teaspoons extra sugar (for khoya layer)

• A few saffron strands (optional)

Step-by-Step Method to Make Gajar Pak

Step 1:
Wash the carrots thoroughly, peel them, and grate them finely. This step may take some time but ensures a smooth texture.

Step 2:
Add the grated carrots directly to a heavy-bottom pan. Cook them on medium heat while stirring continuously until they soften slightly.

Step 3:
Add sugar to the carrots. Once it melts completely, pour in the milk and mix well.

Step 4:
Cook the carrot and milk mixture on low flame until the milk reduces completely and the mixture becomes thick and rich.

Step 5:
Add desi ghee and cardamom powder. Stir well until the mixture starts leaving the sides of the pan.

Step 6:
Separate a few nuts for garnishing and grind the remaining cashews and almonds into a fine powder. Add this nut powder to the carrot mixture.

Step 7:
Crumble the mawa and heat it separately in a pan. Add a little milk to create a thick, grainy paste. Mix in saffron strands, cardamom powder, and 2 teaspoons of sugar.

Step 8:
Line a tray with butter paper. Spread the carrot mixture evenly like barfi. Pour the prepared khoya layer on top and smooth it gently.

Step 9:
Garnish with chopped nuts and refrigerate for 1.5 to 2 hours until set. Cut into neat squares and serve.