Carrot Barfi Recipe – Sharmis Passion

Carrot Barfi is a soft delicious sweet made using grated carrots, coconut, sugar and milk powder. It has mild sweetness and mild aroma of cardamom which makes the sweet very comforting. This sweet is prepared simultaneously in the pan and it does not take much time. The texture is soft but slightly firm so it holds its shape well when cut.

It is usually prepared during festivals and for small family gatherings. Many people like it because it has simple ingredients and easy cooking process. The sweetness of carrots along with coconut gives rich flavor and light color. This sweet looks simple but tastes very satisfying.

About carrot barfi

Carrot Barfi is made by cooking grated carrots with sugar and milk powder until it thickens well. The mixture cooks slowly and becomes slightly foamy and starts leaving the sides of the pan. After putting it in the tray and cutting it into pieces, it becomes soft barfi pieces. Its taste is mildly sweet with the warm flavor of cardamom.

The texture of this carrot barfi is soft and melts a little in the mouth. The carrots soften while cooking and the coconut adds a bit of sweet flavor. Milk powder helps in giving a creamy taste and also helps the mixture to set well. When fully cooked, it becomes a smooth and slightly shiny mixture.

There are some variations in this sweet also. Some people add roasted nuts like cashews or almonds for some crunch. Some people also make it without coconut and just with carrots. You can also add a little extra carrot if you want the spicy taste and color of carrot in the dessert. It is not a complicated dessert and it always turns out well if the consistency is right.

I usually make this when I have extra carrots at home and want to make a quick sweet. My family likes the soft texture of this dessert.

Carrot Barfi Ingredients

• Carrot – I have made it with fresh carrots for natural sweetness, it also gives texture and color to the barfi.
• Coconut – I used grated coconut for richness and texture. It gives a mild flavor and a slight aftertaste to the sweet mixture.
• Ghee – I have used carrots and coconut for roasting. This adds aroma and prevents the mixture from sticking to the pan. If you like rich taste you can add a little extra ghee.
• milk powder – I have added just for creamy taste and helps the mixture to set like barfi. It thickens the dessert and makes the texture softer.
• Sugar – I have used it for sweetness and it melts during cooking making the mixture soft and shiny. As it cooks further, the mixture gradually thickens. You can make slight adjustments depending on your preference of sweetness.
• cardamom powder – I mix for sweet aroma. It just balances the sweetness and adds the traditional taste. Freshly crushed cardamom works very well.

How to make carrot barfi step by step

1. First of all, prepare it by applying ghee in a tray. Prepare all the ingredients, measure and keep aside. – First of all, add ghee, carrot and coconut in a pan.

2. Fry for a few minutes until the raw smell of the carrots goes away. It will take at least 7-10 minutes on low flame. Add milk powder and sugar.

3.Keep cooking on low flame. First the sugar will melt and the mixture will become thin. Keep cooking and stirring.

4.Now add cardamom powder into it. At first it will start forming bubbles and when you stir it will start leaving the sides of the pan. This is the next step.

5. Continue cooking and stirring until the mixture becomes foamy. When it starts foaming, pour the mixture into the tray and level it with a flat bottomed bowl and leave it for 5 minutes.

6. While it is still hot, cut with an oiled knife and mark the pieces. After it cools down, you can easily remove its pieces.

Cool then store in an airtight container and enjoy!

Expert Tips

• cooking – I usually cook grated carrots on low flame so that the raw smell goes away. This step is important as the carrots must become soft before adding the sugar.
• keep stirring continuously – After adding sugar, firstly the mixture becomes a little thin, keep stirring slowly so that the mixture becomes thick and does not stick to the pan.
• checking – I check that the consistency of the mixture should be bubbly and foamy. In this state, it starts leaving the sides of the pan while stirring.
• cut while hot – When the mixture is slightly hot, you can cut the barfi pieces. If it cools completely before cutting, the pieces may break and be uneven.
• adding nuts – If you like a little crunch in sweets, then you can also add roasted cashews or almonds in ghee. I sometimes add it for festival version.

serving and storage

Serve it as a sweet snack after meals or during festivals. It also goes well with a cup of hot milk or tea. You can store it in an airtight container in the refrigerator. It stays good for up to two days and you can even bring it to room temperature before serving.

general questions and answers

1.Can I not add coconut in carrot barfi?

Yes, if you like the strong taste of carrots then you can skip the coconut. In that case you can add some extra grated carrot instead.

2.Can I make carrot barfi in advance?

Yes, you can make it a day before and keep it in the fridge. It remains soft and tasty for a few days.

3. Why didn’t my barfi freeze into pieces?

If the mixture is removed early, it will remain soft like halwa. Cooking for a little longer until the mixture leaves the sides helps it set properly.

4.Can I add dry fruits?

Yes, if you like a little crunch in sweets then you can also add cashew nuts or almonds. It also gives a slightly spicy taste.

5.How will I know when the mixture is ready?

When the mixture becomes foamy and starts leaving the sides of the pan, it means it is ready. In that case you should quickly put it in a greased tray.

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