Gajar Halwa Barfi

Serves
Author: Rajni Ram
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A Barfi is the Indian cousin of the western Fudge. In a Barfi either milk or flour is a base along with fruit or vegetables or dry fruits or a combination of them. This is a sweet dish I tried just for fun and I really did not have an idea of the quantities. I just went by gut feeling and it ended up in something really yummy. It is a twist to the regular Gajar Halwa and tales just 1/4 of the time to get it done. It took me precisely 20 minutes for the entire cooking process, 5 minutes for grating the Carrot. It needs a 20-minute chilling time(in the refrigerator).

I tried this out with small quantities of everything as I was trying it for the first time. Since it turned out very well, it is blog-worthy and worth a try by everyone. I usually make Gajar Halwa only when the Delhi Carrots(the orangish-red ones) arrive in Chennai, and I make it 3 to 4 times before the season gets over. Since I was trying a Barfi I went ahead with the regular carrots.

While you are here check out my Indian sweet recipe collection like- Pineapple Rabri, Atte Ka Sheera, Unni Appam, Aval Kesari, Thengai Therattipal, Maa Ladu, Vella Aval, Chakkara Pongal, Carrot Kheer, and more…

Here is the recipe for Gajar Halwa Barfi for you

Ingredients

Ingredients

  1. Carrots 2 big shredded
  2. Kova/Khoya/Mava 100gm(store-bought)
  3. Sugar 1/2 cup
  4. Milk 1/4 cup
  5. Ghee 6 tsp
  6. Cardamom powder 1/4 tsp
  7. Broken nuts for garnish
  1. Assemble all ingredients. Grease a small plate with ghee and keep ready. In a Kadai or pan take 2 tsp ghee and heat. Drop the grated carrot onto the Kadai or pan and saute on high for a minute.
  2. Now add the milk, reduce the flame, and cook the carrots for 5 minutes. The carrots should cook but not turn limp. Now add the grated Khoya/Mava and continue to cook for few minutes.
  3. Once the Mava is added the mixture becomes a little thick, now add the sugar and stir, the mixture liquefies a little as the sugar melts. Keep stirring for a few minutes and the mixture will start to thicken up. When the mixture no longer sticks to the bottom of the pan, its time to transfer it into a greased plate. Before transferring to a greased plate add cardamom powder and 2 tsp ghee.
  4. Another method to check for doneness of the mixture is to wet your hands, take a small amount of the carrot mixture, and try to form a ball. If the ball retains shape its time to transfer into the greased plate. Before transferring to a greased plate add cardamom powder and 2 tsp ghee.
  5. Spread the mixture evenly on the plate, sprinkle some chopped nuts on top, and press it gently with the ladle back or your palm. Put the plate into the fridge for 20 minutes. Bring it out, cut into diamonds or squares and it’s ready to serve.

Grease a small plate with ghee and keep ready. In a Kadai or pan take 2 tsp ghee and heat. Drop the grated carrot onto the Kadai or pan and saute on high for a minute. Now add the milk, reduce the flame, and cook the carrots for 5 minutes. The carrots should cook but not turn limp. Now add the grated Khoya/Mava and continue to cook for few minutes. Once the Mava is added the mixture becomes a little thick, now add the sugar and stir, the mixture liquefies a little as the sugar melts. Keep stirring for a few minutes and the mixture will start to thicken up. When the mixture no longer sticks to the bottom of the pan, its time to transfer it into a greased plate. Another method to check for doneness of the mixture is to wet your hands, take a small amount of the carrot mixture, and try to form a ball. If the ball retains shape its time to transfer into the greased plate. Spread the mixture evenly on the plate, sprinkle some chopped nuts on top, and press it gently with the ladle back or your palm. Put the plate into the fridge for 20 minutes. Bring it out, cut into diamonds or squares and it’s ready to serve. Enjoy the dessert. Bon Appetite.

Notes:

  1. The process is not lengthy, but stirring from time to time is required.
  2. Don’t want the Barfi? no worry- just don’t refrigerate, temper with dry fruits and nuts fried in ghee, and enjoy as Instant Gajar Halwa????.
  3. I have not added any colour as the Carrots were so bright themselves. One can add food colour of they prefer a deeper colour.
  4. Adding 2 tsp of ghee on the mixture before spreading on the plate, helps in even and smooth spreading. Alternately apply little ghee to the back of the ladle with which you will spread the mixture.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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