Gajar Barfi is a simple and delicious carrot-based sweet made with a few wholesome ingredients like fresh carrots, dry fruits, desiccated coconut powder, milk powder, jaggery, and ghee, which add moisture and sweetness. While traditional Gajar ki Barfi is typically made with sugar, this recipe uses jaggery for a healthier twist, inspired by the Gujarati sukhadi.
Soft and moist, these barfis are perfect for any occasion or celebration. The recipe is straightforward, and I’m excited to share the ideal ingredient proportions along with foolproof tips to ensure your Gajar Barfi turns out perfectly on your first try. Give it a go—you’ll love the results!
Tips for Making Perfect Gajar Barfi
- Finely Process the Carrots
- Grind the carrots finely in a small mixer jar using the pulse setting for a quick method. Alternatively, you can finely chop the carrots by hand or grate them using a grater. Ensure the carrots are finely processed so they blend seamlessly into the mithai mixture.
- Enhance Flavor and Binding
- Add dry fruit powder, desiccated coconut, and milk powder to the barfi mixture. These ingredients not only enhance the flavor but also improve the binding. You can substitute milk powder with khoya or mawa for a richer taste.
- Storage and Shelf Life
- Gajar Barfi has an excellent shelf life. Store it in an airtight container in the refrigerator for up to 15–20 days.
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Recipe video
Gajar ki barfi | carrot burfi with jaggery | Gajar sukhadi
Ingredients
- 500 grm fresh carrot
- 5 tbsp ghee
- 1 cup milk
- ¾ cup or 100 grm jaggery
- 1/4 cup cashews
- ¼ cup almond
- ¾ cup desiccated coconut
- ¾ cup milk powder
- ½ tsp cardamom powder
- ¼ tsp jayphal powder
- Garnish with silver vrak or pista powder.
Instructions
- Wash and peel the skin of 500 grams of carrot. Cut it into rough pieces.
- Add some pieces into a small mixer jar and grind them on pulse mode without adding water (refer to the video).
- Now, in a pan, add 3 tablespoons of ghee and 4 cups of finely chopped carrot. Sauté on low flame until the moisture is absorbed and the color slightly changes.
- Then, add 1 cup of milk to the mixture and mix well. Cover and cook the mixture on low flame until the milk is absorbed, and the carrot is completely cooked and becomes soft.
- Now, add ¾ cup of jaggery and mix well. Cook the mixture until the jaggery dissolves and the mixture becomes dry.
- Then, in a mixer jar, add ¼ cup of cashews and ¼ cup of almonds. Grind them into a coarse powder.
- Transfer the ground powder into a mixing bowl. Add ¾ cup of desiccated coconut, ¾ cup of milk powder, ½ teaspoon of cardamom powder, and ¼ teaspoon of nutmeg (jayphal) powder. Mix well.
- Add the prepared mixture into the carrot mixture and mix thoroughly.
- Bind the mixture into a dough-like form. Gradually add 2 tablespoons of ghee and cook the mixture until it leaves the sides of the pan.
- Turn off the gas and pour the mixture into a greased plate. Let it rest for 4-5 hours at room temperature or 1-2 hours in the refrigerator.
- Once the gajar barfi is set, cut it into square pieces and garnish with silver leaf (varak) and pistachio powder.
- Serve the gajar barfi or store it in an air-tight container. It stays good for 20 days in the refrigerator.
Notes
- Grind carrot (gajar) pieces finely in a mixer jar using the pulse mode.
- Sauté the chopped carrot in ghee on a low flame until it slightly changes color. Avoid sautéing the carrot on a high flame.
- Add milk to soften the carrot and cook it completely, but avoid adding too much milk.
- Desiccated coconut absorbs water from the mixture, enhances its taste, and provides binding.
- Milk powder gives a mawa-like taste to the sukhadi and also adds binding to the mixture.
- After adding jaggery to the mixture, cook it until the jaggery melts and the mixture becomes dry.
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