Gajar Ki Barfi | Carrot Burfi
User Reviews
5
Gajar Ki Barfi | Carrot Burfi
Description
This carrot burfi starts by sautéing grated carrots in ghee over low to medium heat until softened and nearly cooked. Milk powder is then stirred in and cooked briefly before adding sugar and cardamom powder, which enhance sweetness and aroma. Constant stirring ensures the mixture thickens and reduces adequately without burning. Once thickened, the mix is transferred to a greased pan to set and cool.
The barfi develops a firm yet tender consistency, combining the natural sweetness and moisture of carrots with the creamy density of milk powder. The pistachios or any preferred dry fruits sprinkled on top add texture and subtle nutty flavor. Cardamom powder imparts a gentle spice characteristic to many Indian sweets.
Gajar Ki Barfi is typically cut into squares or diamond shapes once cooled and is served as a celebratory or festive dessert. It pairs well with tea or as a sweet end to a meal.
Ingredients
- 2 tablespoon ghee (clarified butter)
- 550 grams carrot about 4 cups grated carrots
- 1 cup milk powder or 100 to 105 grams milk powder
- ⅓ cup sugar or 65 to 70 grams sugar or add as required
- ½ teaspoon cardamom powder
- 20 pistachios sliced or any other dry fruits (optional, unsalted
- ½ teaspoon ghee for greasing pan or tray or plate
Instructions
grating carrots
- Rinse, peel and then grate 550 grams carrots. In cup measurement, you will need 4 cups grated carrots.
- Grease a pan or tray with 1/2 to 1 tsp ghee and keep aside.
making carrot barfi
- Then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).
- Add the grated carrots. Mix very well.
- Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. Takes about 10 to 12 minutes on a low to medium flame.
- Then add 1 cup milk powder (100 to 105 grams).
- Mix the milk powder with the carrots very well. Saute for a minute.
- Then add 1/3 cup sugar and 1/2 tsp cardamom powder.
- Mix the sugar and cardamom powder with the rest of the ingredients very well.
- The mixture will loosen up as the sugar melts. Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
- When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan.
- A test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball.
- Immediately, pour the barfi mixture in the greased pan and with a spatula or spoon smoothen the top part.
- Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.
- Cover and allow the carrot barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature.
- Slice and serve gajar ki barfi. Leftovers can be refrigerated.
Notes
- Milk powder can be replaced with almond meal or almond powder for a variation.
- Ghee can be substituted with coconut oil if preferred.
- Use pistachios or other dry fruits like cashews, almonds, or raisins as garnishes.
- Carrots can be substituted with beetroots for a different flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15barfi pieces
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 57mg | 2% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 6265IU | 125% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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