AUTHENTIC GAAZAR PAAK :-
This is a traditional, delicious carrot sweet from Haryana that resembles *Barfi*.It’s called in india Gaazar paak. To prepare it, 1 kg of grated carrots is cooked over a low flame—along with 1 kg of milk, 3 tablespoons of ghee, 300 grams of sugar, and cardamom—until the mixture thickens. The mixture is sautéed until it becomes sticky, then allowed to cool and set in a tray before being cut into pieces and served; this process results in a texture that is firmer than that of standard *Gaazar Halwa*.
Traditional Gaazar Paak Recipe
Preparation Time: 15–20 minutes
Cooking Time: 45–60 minutes
Setting Time: 4–5 hours
Ingredients
Carrots: 1 kg, grated (preferably red Delhi carrots)Milk: 1 liter, full-cream
Ghee: 3–4 tablespoons
Sugar: 300 g to 400 g (adjust to taste)
Cardamom: 4–5 green cardamom pods, crushed
Optional: 1/2 cup *Khoya* (reduced milk solids) for added texture
Garnish: Chopped nuts (pistachios, cashews) and edible silver leaf (*Varak*)
Instructions
Sauté the Carrots: Heat the ghee in a heavy-bottomed pan (*kadhai*). Add the grated carrots and sauté over medium heat for 3–4 minutes until they soften slightly.Add the Milk: Pour in the milk and bring it to a boil. Continue to cook over a low-to-medium flame—stirring occasionally—until the milk has reduced (evaporated) by approximately 75%.
Add Sugar and Flavorings: Add the sugar, crushed cardamom, and *Khoya* (if using). The sugar will release moisture, so continue to cook and stir constantly until the mixture thickens and begins to separate from the sides of the pan. Final Roasting: Continue roasting until all the moisture has evaporated and the carrots appear glossy with ghee.
Prepare the Mold: Grease a tray or mold with ghee. Pour the mixture into the tray, spread it evenly, and garnish with chopped nuts.
Cool and Cut: Allow it to cool to room temperature, then refrigerate for 4–5 hours to let it set completely. Cut into squares or diamond shapes and serve.
Pro Tips for the Best Carrot Pak
Use a Heavy Pan: A thick-bottomed pan prevents the milk from scorching, as the milk requires time to reduce and thicken.
Do Not Over-Mash: Unlike *halwa*, *Carrot Pak* should be slightly firm and have a crisp texture; therefore, do not overcook the carrots to the point where they become completely mashed.
Check for Consistency: The mixture is ready when it becomes thick and sticky, with no visible liquid residue remaining.
Quick Method: For a faster preparation, use milk powder or condensed milk to significantly reduce the cooking time.