Carrot Kalakand

Kalakand is a traditional sweet in Asian countries especially in Pakistan and India. It is prepared with Khoya or solidified milk. We can do many variations in kalakand recipe such as we can make carrot kalakand, lauki (Bottle Gourd) kalakand and Pumpkin Kalakand. Kalakand recipe is very simple and anyone can make it at home by using few ingredients. Home made kalakand is fresh and hygienic then kalakand available in the market. Once you get to know this easy recipe you will definitely make this delicious sweet at home for your family and friends. So, let’s start with this amazing kalakand recipe.

carrot kalakand


Khoya (Solidified Milk)           1 Kg

Carrot (Grated)                         2

Sugar (Powdered)                    4 tbsp

Sugar (Granulated)                 ½ Cup

Cardamom Powder                 1 tsp

Pistachio flakes                       2 tbsp

carrot kalakand

Carrot Kalakand Recipe:

Take a wok and fry khoya (Solidified Milk) in it on low flame. Keep stirring with a wooden spoon to avoid burning. Fry khoya until it attains a smooth texture and becomes light brown in color. Now keep it aside. Take grated carrot and cook it in a pan with granulated sugar on low flame. Keep stirring until all moisturizer becomes dry and its texture looks like a candied or caramelize carrot. Make sure that carrot does not change its color. Now turn off the flame and cool it down on the room temperature.

Take a deep bowl and mix cooked khoya and caramelized carrot together. Also add cardamom powder, powdered sugar and mix well. Take a greased flat dish and spread the Kalakand on it. Flatten the surface with the help of a wooden spoon and garnish it with the pistachio flakes. When Kalakand becomes firm, take it out from the dish and cut small squares. You can serve it fresh or can also keep it inside the refrigerator for around 1 week. Enjoy the delicious Carrot Kalakand recipe and don’t forget to comment and share if you like it.

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