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  • Writer's pictureKomal Soni

Gajar Halwa Barfi


For Barfi:

  • 1/4 cup ghee

  • 3/4 cup milk

  • 2.5 cup milk powder

  • 1/2 cup sugar

  • 1/4 teaspoon cardamom powder

For Gajar Halwa:

  • 4 cups carrots, peeled and grated

  • 4 cups whole milk

  • 4 tablespoons ghee

  • 10-12 tablespoons sugar or as required

  • 1 teaspoon cardamom powder

  • 1 pinch saffron strands

  • Few drops orange food color (optional)

  • 10 almonds,sliced or chopped

  • 10 pistachio, sliced or chopped

  • Rose petals, to garnish


For Barfi:

  • In a large pan, add in ghee and milk.

  • Add in milk powder and keeping on a low flame.

  • Add sugar and mix until well combined.

  • Stir continuously for 10 minutes or until milk thickens in a dough form making sure that no lumps are formed.

  • Now the dough separates from the pan.

  • Do not over cook, as the burfi turns chewy.

  • Now add cardamom powder and combine well.

  • Transfer the prepared dough into deep greased plate.

  • Set well forming a block by pressing it slightly.

  • Now set the barfi for 2-3 hours.

For Gajar Halwa:

  • In a deep pan, combine milk and grated carrots.

  • On a medium flame, bring the mixture to a boil and let it simmer by stirring in between.

  • The grated carrots will cook in the milk and the milk will start to reduce and evaporate.

  • When the milk has reduced, add the ghee, sugar, powdered cardamom, saffron and food color (if using) to the mixture.

  • Stir well and continue to simmer and cook on a low flame.

  • Do keep on stirring the halwa in between.

  • Simmer the halwa till all the milk is evaporated.

  • Let it cool slightly.

Making layer:

  • Once the halwa is slightly cool, transfer it on the top of your barfi making a block.

  • Press slightly and level it, with the help of spatula.

  • Garnish with almonds and pistachios.

  • Allow to cool completely.

  • Refrigerate it for 1-2 hours.

  • Now cut into square pieces and garnish with some more almonds, pistachios and rose petals.

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