Carrots 500gm peeled and finely grated

Milk 2 tbsp + 3/4th of a cup

Khoya 200 gm crumbled

Cashew 1/4th of a cup + 6 split into half

Almond 1/4th of a cup

Sugar 3/4th of a cup or as per taste

Bay leaf 1

Cardamom 5 or 6, coarsely ground

Ghee 2 tbsp




  • Heat ghee in a non stick kadhai at medium flames. Once hot temper it with the bay leaf, then add the grated carrots and stir and fry uncovered for about 5 minutes
  • Then add 2 tbsp of milk and mix well. Cover and cook for another 5 minutes
  • While the carrot is getting cooked, grind 1/4th cup each of cashew and almond to coarse powder and keep aside
  • Open the cover, add the ground cardamom, mix well and add the sugar and stir and mix well. The carrot will start releasing juice
  • Increase the flames to medium high and continuously stir and cook until the juices dries up completely
  • Again reduce the flames to medium low, add half of the almond and cashew powder and mix well and cook for another 2 to 3 minutes. Switch off the flames and allow the carrot to rest for some time
  • Heat a non stick pan at medium flames, once hot add the crumbled khoya and stir continuously until the khoya softens
  • To this add 3/4th cup milk and keep stirring and mixing continuously until the milk thickens and reduces to half
  • To this add the remaining almond cashew powder and again stir and mix well and cook for another minute
  • Then add the carrot and mix all the ingredients well with continuous stirring
  • Keep stirring until the mixture has mostly dried up and stops sticking to the pan and then switch off the flames.
  • Let the mixture cool a little but do not let it cool completely. Rub a little oil on your palm, take small portions of the mixture and make  ball shaped laddoos out of it of size of your choice
  • Stick one split piece of cashew on each laddoos and you gajar ke laddoo is ready to be served.