Carrot barfi is similar to carrot halwa. It is made of shredded carrot, milk solids, and sugar. It is a favorite home-cooked sweet in the winter season in north India, when seasonal red carrots are available in abundance.
Carrots are rich in Vitamin A, Vitamin C, Vitamin K, Calcium, and Potassium. It is a well-known fact that they are good for our eyes. Moreover, cooked carrots are better than raw ones as cooking makes their nutrients. Hence, this makes for a healthy and nutritious dessert.
- Carrot – 1 kg
- Milk – 500 ml
- Sugar – 1 cup
- Khoya – 1 cup (see mise en place section to prepare at home)
- Ghee – 1 tbsp + 1 tsp
- Cardamom and nuts as per choice
Serves – 18 – 20 pieces
- Wash, peel, and grate the carrots
- Put the grated carrot with 500 ml milk in a thick-bottomed pan, cover, and cook on medium heat
- Once the carrots are cooked, add sugar and let it cook in the open pan on medium heat till all the milk and water evaporates
- Now add khoya, mix well (grate the khoya, it will be easier to mix it with the carrots)
- Keep cooking and stirring till the mixture solidifies, starts to leave side (keep a close eye at this stage, the mixture can burn or stick to the pan)
- Add ghee, cardamom powder, nuts and mix well
- Set it in a greased tray and cut equal size squares
- Save the skin, tops, and scrapes; they can be used to make vegetable stock
- Put water in the pan after removing the mixture, this water will scrape all the milk solids and oil and can be used to knead bread dough. It would be much easier to clean the pan later.