Carrot Barfi

Carrot Barfi is a delicious, flavourful sweet made by simmering grated coconut with milk powder & sugar. Carrot Barfi is commonly made for Diwali & special occasions and healthy too!

Carrot Barfi  is a very delicious melt in the mouth sweet. You can even try this sweet with more coconut like here replacing beets with carrots too.

Carrot Barfi or Gajar Barfi is a very easy to make sweet.If you have grated carrots in hand this sweet can be made in flat 15 mins.

I tried this Carrot Barfi  with my own measures.Till I cut them into pieces I was not at all confident about how the carrot burfi is going to turn out. But after cutting when I tasted the extra bits I was flying yes the barfi was melting in the mouth.Everyone at home tasted and said the same too including the mini who said amma chweet chooper it seems 🙂 I was really happy that my sweet experiment is a success.

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I was badly waiting for mittu to return back from school to taste it yesterday, to my surprise she just loved it so much and asked for more..Yayy for that.She had 3 at one go which is very very rare in her case as she is very choosy even in sweets unlike me.

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Carrot Barfi | Carrot Burfi

Carrot Barfi is a delicious, flavourful sweet made by simmering grated coconut with milk powder & sugar. Carrot Barfi is commonly made for Diwali & special occasions and healthy too!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings12 pieces

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup tightly packed carrot grated
• 1/4 cup loosely packed coconut grated
• 3 tablespoon ghee
• 1/4 cup milk powder
• 3/4 cup sugar
• 1/4 teaspoon cardamom powder

Instructions

• First grease a tray with ghee and keep it ready. Get ready with all the ingredients, measure and set aside.
• Add ghee, carrot and coconut to a pan.
• Sauté for few mins until raw smell of carrots leave. This will take at least 7-10mins in low flame.
• Add milk powder and sugar. Keep cooking in low flame.
• First the sugar will melt and the mixture will turn runny. Keep cooking and keep stirring.
• Add cardamom powder. It will start to form bubbles first and will start to leave the sides of the pan when you stir.
• Keep cooking and stirring until you see the mixture turn frothy. When it starts froth pour the mixture into the tray level it with a flat bottomed bowl and leave it undisturbed for 5 mins.
• When it is still warm, cut with a greased knife and mark pieces.
• After it cools down you can easily take out the pieces. Enjoy Carrot Burfi!

Notes

• • If you leave the consistency then you will not get pieces, it will be dry and become a coarse mixture. If you remove a bit before then it will be like halwa so be careful while checking the consistency.
  • The whole mixture should leave the sides of the pan and should be nicely frothy while stirring, this is the right stage to switch off and immediately pour on a tray and level it else it will start to crumble.
  • The barfis are soft melt in the mouth texture but firm to look and hold.
  • If you prefer add ghee fried nuts. I didn't add nuts.
  • I was little doubtful so added little coconut but guess it can be replaced with extra grated carrot itself, will try it that way and update here.
  • This burfi doesn't give volume because the carrots shrink. If you add more coconut it will give more volume.

Nutrition Facts

Carrot Barfi | Carrot Burfi

Amount Per Serving (25 g)

Calories 116 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 18mg1%

Potassium 85mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 14g16%

Protein 1g2%

Vitamin A 1672IU33%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Carrot Barfi Recipe Step by Step

1. First grease a tray with ghee and keep it ready.Get ready with all the ingredients,measure and set aside.First add ghee,carrot and coconut to a pan.
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2. Saute for few mins until raw smell of carrots leave.This will take atleast 7-10mins in low flame.Add milk powder and sugar.
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3. Keep cooking in low flame.First the sugar will melt and the mixture will turn runny.Keep cooking and keep stirring
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4. Add cardamom powder now. It will start to form bubbles first and will start to leave the sides of the pan when you stir.This is the next stage.
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5. Keep cooking and stirring until you see the mixture turn frothy.When it starts to froth pour the mixture into the tray level it with a flat bottomed bowl and leave it undisturbed for 5 mins.
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6. When it is still warm, cut with a greased knife and mark pieces.After it cools down you can easily take out the pieces.Pin

Cool down then store in airtight container and enjoy!
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Delicious melt in the mouth carrot burfi ready!

Expert Tips

• • If you leave the consistency then you will not get pieces, it will be dry and become a coarse mixture. If you remove a bit before then it will be like halwa so be careful while checking the consistency.
  • The whole mixture should leave the sides of the pan and should be nicely frothy while stirring, this is the right stage to switch off and immediately pour on a tray and level it else it will start to crumble.
  • The barfis are soft melt in the mouth texture but firm to look and hold.
  • If you prefer add ghee fried nuts. I didn’t add nuts.
  • I was little doubtful so added little coconut but guess it can be replaced with extra grated carrot itself, will try it that way and update here.
  • This burfi doesn’t give volume because the carrots shrink. If you add more coconut it will give more volume.

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