Gajar Pak (Carrot Fudge)

A rich and dense Parsi-style carrot fudge that transforms simple carrots into a luxurious, sticky confection. Unlike the common grated Gajar Halwa, this traditional recipe calls for boiling and mashing the carrots into a smooth pulp, then slow-cooking them with milk, ghee, and sugar until fudge-like. The addition of eggs creates a unique, chewy texture, while aromatic cardamom, nutmeg, and rose water provide a sophisticated flavor profile perfect for festive occasions.

Ingredients

1 pound Carrots (red/pink variety) (Choose tender, large carrots with pink skin and dark interior. Originally '1 Sher'.)
1 1/2 pounds Granulated sugar (Originally '1.5 Sher'. This makes a very sweet, preservative-style fudge. Adjust to taste if desired.)
1/2 cup Ghee (Originally '1/4 Sher' (approx 125g).)
1/2 cup Almonds (Blanched and sliced. Originally '1/4 Sher'.)
1 tablespoon Cardamom powder (Originally '2 Tolas' (approx 23g). Reduced slightly for modern palate.)
1 1/2 teaspoons Nutmeg powder (Originally '1.25 Tolas' (approx 15g). Reduced for modern palate.)
4 cups Whole milk (Originally '2 Shers'.)
2 tablespoons Rose water (Originally 'Pasher Vya' (approx 1/8 Sher). Adjusted for modern usage.)
6 large Eggs (Can be omitted if preferred, but adds authentic texture.)

Instructions

1Select tender, large carrots. Do not peel them deeply; instead, scrape the skin lightly with a knife. Cut them lengthwise to remove the yellow core from the center. Chop the remaining red parts into 1-inch pieces.
2Blanch and peel the almonds, then slice them thinly or cut into thirds. Heat the ghee in a heavy-bottomed pan (originally a tinned vessel) and fry the almond slices until they are pale red and crisp. Remove the almonds with a slotted spoon and set aside, keeping the remaining ghee in the pan.
3Boil the carrot pieces in water until they are completely soft and tender. Drain all the water thoroughly. Using a ladle or masher, mash the carrots into a soft, smooth pulp (like mava), ensuring no lumps remain.
4Place the mashed carrots in a heavy pan. Add the milk and cook over medium heat, stirring constantly, until the mixture thickens to the consistency of a thick pudding (Dudhpak). Add the sugar and continue stirring until it dissolves. Then add the reserved ghee and cook until the mixture thickens again. Remove from heat and let it cool until lukewarm.
5Break the eggs into a bowl and beat them thoroughly with a fork until thin. Mix the beaten eggs into the lukewarm carrot mixture. Return the pan to low heat (originally charcoal embers) and cook, stirring constantly. When the mixture becomes sticky and chewy ('chivat'), add the rose water. Continue cooking until the liquid is absorbed and the texture is sticky again. Remove from heat.
6Stir in the cardamom and nutmeg powder. Allow the mixture to cool slightly, then mix in the fried almonds. Serve warm or at room temperature. (Note: This dish resembles 'Idapak' or Egg Fudge in appearance but has a superior flavor).