Gajar Barfi (Carrot Cake)

Gajar Barfi (Carrot Cake)

Recipe by Mudita BhageriaCourse: dessertCuisine: NorthindianDifficulty: Medium
Servings

15

servings
Prep time

10

minutes
Cooking time

1

hour 

Carrot 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