Gajar Barfi (Carrot Cake)
Course: dessertCuisine: NorthindianDifficulty: MediumServings
15
servingsPrep time
10
minutesCooking time
1
hourCarrot barfi is very tasty especially when served hot in winter. It can be served on any occasion.
Ingredients
2 pounds carrot grated
½ gallon whole milk
½ cup mawa powder or milk powder
2 tsp cardamom powder
1 cup sugar (Adjust to taste)
Few threads of saffron
½ cup crushed almonds and slices of pistachio (and cashews, if you like)
2 tbsp raisins (optional)
¼ cup of ghee or butter
Directions
- Take a big wide pan and add carrot with milk, add saffron and put on medium heat.
- Stir occasionally till milk evaporates (About 1 hour). Make sure milk evaporates fully and no liquid is visible and you have a solid consistency.
- Meanwhile, take a tray and apply ghee to bottom & sides, keep aside.
- Add mawa powder or milk powder and raisins at this point.
- Add ghee/ butter and cardamom, stir for 10 more minutes. Once you smell carrot aroma and see a change of carrot color, it is ready.
- Add sugar and mix for 2-3 minutes.
- Pour the carrot mixture on the tray.
- Spread the mixture, press it and and garnish with pistachio and almond and tap
- Set mixture for about 3 to 4 hours or as required till it solidifies
- Cut the barfi.
- Store in refrigerator. Will be fresh for about a week.
- Can be enjoyed as Halwa also.
- Enjoy!
Notes
- If you like this recipe check my cookbook link ps://amzn.to/3PAH9s1 (on amazon)