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Carrot Barfi

Course: Dessert
Cuisine: Indian
Servings: 8 barfi squares


  • Ghee – 3 tbsp
  • Carrots – 2 – 2 ½ cup grated or chopped finely
  • Milk – 1 cup
  • Cardamom powder – ½ tsp
  • Sugar – around ½ cup or as per taste
  • Salt – a pinch
  • Golden raisins – 2-3 tbsp optional
  • Toasted almonds or cashew nuts – for garnish


  • Heat ghee in a large pan. Add the grated/chopped carrots and sauté on medium heat for 4-5 minutes.
  • Now add milk, cardamom powder and ¼ cup sugar and cook the carrots further.
  • When most of the liquid evaporates, taste and add more sugar, golden raisins and a pinch of salt. I ended up using slightly less than ½ cup of sugar as I like the barfi to have the natural sweetness of carrots.
  • The sugar will introduce some more liquid. Stir constantly and cook it further till fairly dry. The barfi is done when the mixture leaves the sides of the pan and starts to come together. It will also have a lovely sheen to it.
  • Remove from heat and spread the barfi onto a greased plate/flat dish and flatten to 1/2 inch thickness. Top with toasted almonds or cashew nuts. Cool slightly in pan and refrigerate till set.
  • Cut into squares using a greased knife and serve. The barfi will be set, but with a soft, melt-in-the-mouth consistency. Refrigerate any leftovers in a closed container.


• I have cooked the carrots in milk as this makes the barfi creamier. If you are vegan, use vegan butter instead of ghee, and water or milk substitutes instead of regular milk.
• For an even easier recipe, use sweetened condensed milk instead of milk and sugar.
• Use beetroot instead of carrots to make beetroot barfi. Beets may need more milk as it takes longer to cook.
• The recipe can be easily scaled up for a large party or gathering.