Gajar Halwa 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
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.
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.