Carrot Barfi is prepared in the same way the Carrot Halwa/ Gajrela is prepared but has a thick consistency and cut into square pieces. I have used milk powder in this recipe with only 1 cup of milk. If you don't want to use milk powder also, then you can use my recipe of Gajar halwa and make the barfi. You just need to cook more than what we cook for carrot halwa, so that the sugar cooks more and it sets as barfi. Both the recipes doesn't require any condensed milk and Khoya/Mawa. If you are looking for more Burfi recipes then do visit my Indian Sweet Recipes Collection , which includes recipes like:
Instant Moong Dal Burfi Recipe,
Motichoor ladoo Recipe, which requires no frying of Boondi,
Finally, I would like you to visit and try some more Dessert Recipes and Winter Special Recipes like Atta Pinni Recipe, Carrot Rice Pudding Recipe etc.
Instructions for how to make Carrot Burfi:
- Firstly wash, peel and then grate 550 grams carrots. In cup measurement, 4 cups of grated carrots are required.
- In a thick bottomed pan/kadai heat 2 tbsp ghee/ clarified butter and add grated carrot to it.
- Mix very well the grated carrots with ghee.
- Sauté for 7-8 minutes, or till the colour changes lightly and shrinks.
- Next, add 1 cup milk to it and stir well.
- Boil for 5 minutes, stir occasionally, till the milk reduces completely and thickens.
- Then add 1/3 cup of sugar to it and mix well till the sugar dissolves and thickens.
- Add 1/2 cup of milk powder, 1/2 tsp green cardamom powder and 1/2 cup of coarsely ground dry fruits to it.
- Mix well and make sure there are no lumps formed in the mixture.
- When the mixture thickens, reduces ,and separates from the pan then switch off the flame.
- Transfer the prepared mixture into greased plate lined with baking paper. Set well forming a block with a spatula or spoon.
- Now top with few chopped almonds and cashew nuts. Press them gently. Cover and allow to set for 30 minutes, or till it sets completely.
- Next, unmould and cut the burfi into square pieces.
- Carrot Barfi is ready to serve. Enjoy it immediately or store the remaining burfi in refrigerator.
1. Firstly wash, peel and then grate 550 grams carrots. In cup measurement, 4 cups of grated carrots are required.
2. In a thick bottomed pan/kadai heat 2 tbsp ghee/ clarified butter and add grated carrot to it.
3. Mix very well the grated carrots with ghee.
4. Sauté for 7-8 minutes, or till the colour changes lightly and shrinks.
5. Next, add 1 cup milk to it and stir well.
6. Boil for 5 minutes, stir occasionally, till the milk reduces completely and thickens.
7. Then add 1/3 cup of sugar to it and mix well till the sugar dissolves and thickens. We like little less sweet, if you like more sweetness then add 1/2 cup of Sugar.
8. Add 1/2 cup of milk powder, 1/2 tsp green cardamom powder and 1/2 cup of coarsely ground dry fruits to it. I have added grounded almonds and cashew nuts. You can add dry fruits of your choice or you can skip it as per your prefernce.
9. Mix well and make sure there are no lumps formed in the mixture.
10. When the mixture thickens, reduces ,and separates from the pan then switch off the flame.
11. Transfer the prepared mixture into greased plate lined with baking paper. Set well forming a block with a spatula or spoon.
12. Now top with few chopped almonds and cashew nuts. Press them gently. Cover and allow to set for 30 minutes, or till it sets completely.
13. Next, unmould and cut into square pieces.
14. Carrot Barfi is ready to serve. Enjoy it immediately or store the remaining burfi in refrigerator. It tastes great for upto one week.
Tips:
- Adding milk powder thickens the burfi and gives richness to the carrot burfi.
- Adding grounded dry fruits is totally optional but it enhances the flavour of barfi.
- You can use dry fruits of your choice.
- Carrot burfi tastes great when cooked on low to medium flame.
- You can store this Carrot Fudge in refrigerator for up to one week.
AuthorNidhi kakkarIngredients
Directions
1. Firstly wash, peel and then grate 550 grams carrots. In cup measurement, 4 cups of grated carrots are required.
2. In a thick bottomed pan/kadai heat 2 tbsp ghee/ clarified butter and add grated carrot to it.
3. Mix very well the grated carrots with ghee.
4. Sauté for 7-8 minutes, or till the colour changes lightly and shrinks.
5. Next, add 1 cup milk to it and stir well.
6. Boil for 5 minutes, stir occasionally, till the milk reduces completely and thickens.
7. Then add 1/3 cup of sugar to it and mix well till the sugar dissolves and thickens. We like little less sweet, if you like more sweetness then add 1/2 cup of Sugar.
8. Add 1/2 cup of milk powder, 1/2 tsp green cardamom powder and 1/2 cup of coarsely ground dry fruits to it. I have added grounded almonds and cashew nuts. You can add dry fruits of your choice or you can skip it as per your prefernce.
9. Mix well and make sure there are no lumps formed in the mixture.
10. When the mixture thickens, reduces ,and separates from the pan then switch off the flame.
11. Transfer the prepared mixture into greased plate lined with baking paper. Set well forming a block with a spatula or spoon.
12. Now top with few chopped almonds and cashew nuts. Press them gently. Cover and allow to set for 30 minutes, or till it sets completely.
13. Next, unmould and cut into square pieces.
14. Carrot Barfi is ready to serve. Enjoy it immediately or store the remaining burfi in refrigerator. It tastes great for upto one week.
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