Gajjar ki Barfi is an Indian sweet made with carrots, milk and sugar. The sweet is made in winters with special Delhi red carrots.
We all are familiar with Gajjar ka Halwa, an Indian sweet which is popular all over the globe. The sweet is made by simmering the grated carrots in milk, till complete milk is absorbed by these carrots. Ghee and sugar are added to enhance the flavour.
The Gajjar ki Barfi is a level ahead, it is cooked further to make it completely dry so that one can get a thick mass which can be set and then cut into pieces. Khoya or coconut can be added to this to make it rich, though I have used milk powder. Cardamom is also a must, in fact, most Indian sweets are incomplete without this aromatic spice. This Barfi makes a perfect gift to carry to a friend’s place during the festive season or even otherwise.
Which Carrots should be used?
For Gajjar ka Halwa or Gajjar ki Barfi one should use the red Delhi carrots, they are available in winters and are very sweet, besides being really red and imparting a beautiful colour to the halwa/barfi. Now if these are not available you can still make the halwa or Barfi, you surely can use the English orange ones, perhaps you shall need some extra sugar. Obviously, you will not get that red colour, but the taste is going to be delicious, and anyways one can always use some edible food colours.
Can the Barfi be made vegan?
Yes, you can substitute milk with soya milk, substitute ghee with oil and omit milk powder and you have a vegan version of the barfi. The cooking time will increase a little, but you surely can enjoy the barfi.
While making this barfi, I would highly recommend using a non-stick pan. Once the carrots have simmered in the milk, and have absorbed all milk, we need to make sure that the water released by the sugar should also be absorbed so that we are left with a thick mass of these sweet carrots. Ghee shall give it a beautiful sheen and flavour. Once done we can cut into pieces and garnish.
Can this Barfi be stored?
This Barfi tastes best while it is absolutely fresh, however, if you want to store, the best is to put the barfi in an airtight container in the frig. It can stay up to a week or so. It might stay longer but might not taste as good.
If you are fond of Gajjar ka Halwa, you will love this Gajjar ki Barfi which is my Day 3 post under the Theme Edible Gifts.
Gajjar ki Barfi
2 tbsp ghee /oil
4 cups carrot, grated
1 cup milk
½ cup sugar
½ cup milk powder
¼ tsp cardamom powder
2 tbsp almonds, chopped
1 tbsp pistachios, chopped
In a large pan, heat 2 tbsp ghee and roast 4 cups grated carrot.
Sauté for 5 minutes, or till the colour changes lightly and shrinks.
Add 1 cup milk and stir well.
Boil for 5-7minutes or till the carrot turns soft.
Stir occasionally, till the milk reduces completely and thickens.
Add the sugar and mix well till the sugar melts and thickens.
Add milk powder and cardamom powder and mix well.
Cook till the ghee separates and there’s no moisture.
Transfer the prepared mixture into a greased tray lined with baking paper.
Sprinkle chopped almonds and pistachios and press gently.
Let the Barfi set, it could take anywhere around 30-45 minutes.
Pull out the baking paper and place the block of barfi on a chopping board.
Cut into the desired shape.
Store barfi in an airtight container.
Here are some more Indian Sweets with Carrots which are a favourite with us –