This barfi is extremely rich in taste and makes a perfect sweet for Diwali. Recently a friend made it to distribute as a diwali treat for her colleagues. One of her colleague liked it so much that she wanted the recipe. So here is the recipe with some changes I made along the way -
7 cup barfi with carrots
1 cup Chick Pea Flour (Besan)
1 cup grated carrots
1 cup milk
1/2 cup clarified butter
2 cups sugar (may be a bit more)
1 tsp cardamom powder
chopped almonds (optional)
Grease a cookie sheet with butter/oil and set it aside.
Heat a thick bottom saucepan on medium heat and add all the ingredients.
Stir constantly with a wooden spoon. Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the middle of the pan.
Pour the mixture on greased cookie sheet and spread with spatula. Please avoid touching the mixture as it is extremely hot.
Using sharp knife cut 1 inch squares and let them cool.
Separate the barfis when its cooled down completely and store in an airtight container.
Can stay fresh up to a week.
- You have to constantly stir the mixture to avoid getting it burnt. Also do not increase the heat as color will not be as pretty.
- Original recipe calls for 1 cup freshly grated coconut but I like the one with carrots.
- Original recipe calls for 3 cups sugar which makes it tad sweeter.
- Original recipe also calls for 1 cup of clarified butter but adding less doesn't change the taste.
(Photo Courtesy: Priya)