Carrot Barfi Recipe: Essentially, this is a simple carrot-based sweet dessert pudding recipe made primarily with fresh grated carrots. Carrot barfi has a similar texture and colour to traditional carrot halwa or gajrela, but it has a thicker consistency and is shaped into squares. The sweet is typically prepared for special occasions such as Diwali, Holi, or even the Raksha Bandhan festival.
The recipe of carrot barfi is similar to the way gajar halwa is made. Here I have used milk powder in the burfi. So obviously the recipe does not have milk or condensed milk or khoya. Though you can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling.
To be honest, this carrot burfi recipe is a thicker version of the popular gajar ka halwa. In addition, the cooking time for gajar ki burfi is significantly longer because the moisture must be properly dried before shaping it. However, the end result is well worth the wait.. To be honest, this carrot burfi recipe is a thicker version of the popular gajar ka halwa. In addition, the cooking time for gajar ki burfi is significantly longer because the moisture must be properly dried before shaping it. However, the end result is well worth the wait.Aside from grating the carrots, this is a quick and easy recipe. The recipe can be easily doubled or tripled. To be honest, this carrot burfi recipe is a thicker version of the popular gajar ka halwa. In addition, the cooking time for gajar ki burfi is significantly longer because the moisture must be properly dried before shaping it. However, the end result is well worth the wait.
The Diwali festival season will soon begin. So, this weekend, along with other Diwali recipes, I made carrot burfi, which I am sharing here. This is a large batch; I got 8 thick barfi pieces from it. It’s too much for just the two of us. We had a few pieces, and the rest he took to his office. His coworkers adored it, and everything vanished in an instant.
This gajar ki barfi is a variation on the popular gajar ka halwa. The ingredients for making barfi are nearly identical to those for making halwa. However, because the proportions are different, the halwa will set and can be cut into pieces.
Carrot sweets are traditionally made with milk, condensed milk, full cream, and milk solids such as khoya or mawa. Carrot desserts, such as carrot halwa or gajrela, become richer, creamier, and more moist as a result. However, for the carrot burfi, I used a combination of fresh full cream milk and milk powder. The purpose of using milk powder is to remove moisture from the mixture, allowing it to become dry and easy to shape into fudge or barfi. The recipe can also be expanded by adding grated coconut and khoya, which help to absorb moisture and shape it. Furthermore, the addition of coconut adds a new dimension in terms of flavour and taste. However, carrot coconut burfi is a completely different recipe that I will be posting as a separate recipe soon.
In addition, some helpful hints and suggestions for making a delicious carrot burfi recipe. First and foremost, I strongly advise using freshly grated carrots in this recipe for the best results. I would also strongly advise peeling the skin off carrots before grating them. Basically, it would aid in obtaining a more dark and rich red colour for the gajar ki barfi. Second, while the carrot mixture is on the pan, you must constantly stir it. Otherwise, it will stick to the bottom, burn, and ruin the colour and texture of the barfi. Finally, in place of fresh milk, you can make the carrot burfi with evaporated milk or condensed milk. For this recipe, a half cup of condensed milk should suffice.
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Carrot Barfi Recipe Card:
Carrot Barfi Recipe
- 2 tbsp ghee / clarified butter
- 4 cups 450 gm carrot, grated
- 1 cup 245 gm milk
- 1/2 cup 110 gm sugar
- 1/2 cup 50 gm milk powder, full cream
- 1/4 tsp cardamom powder
- 2 tbsp almonds / badam (chopped)
- To begin, heat 2 tbsp ghee in a large kadai and roast in 4 cups grated carrot.
- 5 minutes, or until the colour changes slightly and shrinks.
- Now, add 1 cup milk and stir thoroughly.
- Boil for 5 minutes, or until the carrot softens.
- Stir occasionally until the milk has completely reduced and thickened.
- Now stir in 1/2 cup of sugar until the sugar melts and thickens.
- 1/2 cup milk powder should be added and mixed well.
- Make sure there are no lumps in the mixture and that it does not separate from the pan.
- In addition, 1/4 tsp cardamom powder should be added and mixed well.
- Place the prepared mixture on a greased baking sheet lined with baking paper. Alternatively, make balls to use in making carrot ladoo.
- set firmly, forming a block
- Now sprinkle with a few chopped almonds and gently press down.
- Allow to set for 30 minutes, or until completely dry.
- Unmould and cut into square pieces now.
- Finally, serve carrot burfi immediately or store in an airtight container.
- To begin, roast the carrot thoroughly in ghee to enhance the flavour and remove the rawness.
- Adding milk powder also thickens the burfi and contributes to a nice thick texture.
- To make the burfi more rich, replace the sugar with condensed milk.
- Milk powder – almond meal or almond powder.
- Ghee – coconut oil.
- Pistachios- any dry fruits like cashews, almonds, raisins etc.
- Carrots – beetroots.
- Finally, carrot burfi is delicious when cooked on a low to medium heat.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Balushahi Recipe