Add milk to a pan along with ghee. Whisk it together and bring it to a boil over a medium flame.
Pour this hot milk over the milk powder and mix. Keep mixing till the mixture becomes thick.
It will become more crumbly as it cools. Set this khoya aside. You can also use this in any other recipe that calls for khoya.
To make carrot halwa
Peel and grate the carrots and add them to a microwave safe bowl along with ghee, milk and cardamom powder. Microwave on HIGH for 15 minutes. Keep stirring every 5 minutes.
Add sugar and microwave on HIGH for another 3 minutes. Again, keep stirring at regular intervals.
Add the crumbled khoya to the bowl. Mix well and continue to microwave on HIGH for another 10 minutes. The carrots should have softened by now and come together like a pudding.
Garnish with saffron, chopped pistachios, and sliced almonds. Carrot halwa is ready. Allow it to cool down completely and then place it in the fridge until it's time to use it to make Baklava.
To make Baklava
To a bowl, add chopped walnuts, sliced almonds, and chopped pistachios.
Add ground cloves and ground cinnamon to the bowl.
Mix it all together and keep it aside.
Grease a 10-inch oven-safe casserole with butter.
Place 2 phyllo sheets at the bottom of the prepared dish. Keep the remaining phyllo sheets covered with a damp kitchen towel and work fast.
Brush the 2 sheets generously with butter.
Layer with carrot halwa. Spread it across evenly but do not press it down or overcrowd. Sprinkle part of the prepared nuts all over.
Now place 2 more phyllo sheets over this layer and then add a layer of the halwa and nuts. Repeat this until all ingredients are used. Use the last 6 sheets of phyllo for the final layer and brush them with butter and milk.
Using a knife, diagonally cut the carrot halwa stuffed baklava all the way through to the bottom of the dish. Preheat the oven at 350 degrees F. Bake for 60 minutes or until golden brown and crisp.
If you want, you can serve the carrot halwa separately and make the pistachio baklava without the halwa stuffing, just layer the phyllo sheets and nuts alternately.You can add rose water and lemon juice to the sugar syrup after taking the pan off the flame. For garnish, you can also add sweetened coconut flakes, and saffron for more flavor.The pistachio baklava should be cut before you bake it and recut again after baking to be sure all the pieces are separated. Use a sharp knife.You can easily make this gajar ka halwa recipe using a stovetop or Instant Pot. Follow my Carrot Halwa Ice Cream recipe for this.Prepare this Turkish Baklava recipe using any other vegetable like beetroot, pumpkin, or even zucchini other than carrots.Substitute for khoya in carrot halwaBuy store-bought khoya if you don't want to make it at home. It can be found in any Indian grocery store.Ricotta cheese is an excellent alternative for khoya. Use the unsalted variety. You can also add condensed milk.To make it veganI am yet to try the vegan version, but you can most definitely do it. For the carrot halwa, you can follow my Beetroot Halwa recipe. Also, use vegan ghee in the recipe.To make the pistachio baklava vegan, use vegan butter that's softened and spreadable. Instead of honey, use agave nectar or maple syrup. Ensure the phyllo sheets are vegan.How to store itThis Turkish dessert is known to have a long shelf life. It stays good for nearly two weeks if stored properly in an airtight container.You can also store it at room temperature and doing that will preserve the crispness of the pistachio baklava. In the fridge, it will be chewy and a bit harder. It can also be frozen. Wrap the baklava before you freeze it. It can be frozen for up to four months.Want to make it nut-freeIf you want to skip adding nuts due to any reason, you can do so. Use shredded coconut, raisins, and apricots instead in the gajar halwa and baklava recipe.