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Gajjar Barfi (Carrot Fudge)

Gajjar Barfi (Carrot Fudge) is a traditional Indian recipe for a classic sweetmeat made from carrots cooked in milk that are blended with sugar, dried fruit, ground cardamom and almonds before being cooled, sliced into squares and served. The full recipe is presented here and I hope you enjoy this classic Indian version of: Carrot Fudge (Gajjar Barfi).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

8–10

Rating: 4.5 star rating

Tags : Spice RecipesVegetable RecipesMilk RecipesIndian Recipes

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Ingredients


1kg carrots
1.5l milk
a few saffron threads
675g sugar
100g dried fruit (chironji (charoli) nuts, raisins and/or pistachio nuts), chopped
7.5g ground cardamom
60g blanched almonds, chopped
a few edible silver leaves, to decorate

Method:

Wash and scrape the carrots then either grate finely, or slice lengthways and put through a mincer. Combine in a pan with 300ml of the milk and bring to a boil. Cook for about 15 minutes, or until the carrots are tender then take off the heat and set aside until completely cool.

In a small mortar, grind together the saffron and a little of the milk. Pour the remaining milk into a pan, add the saffron mixture and the carrot mixture them bring to a simmer and continue cooking until the mixture is almost dry. At this point, stir in the sugar and continue cooking, stirring constantly, until the sugar has dissolved and the mixture has thickened.

Take off the heat and stir in the dried fruit, chopped almonds and ground cardamom. Mix well to combine then turn the mixture onto a greased baking tray. Spread out and garnish with silver leaves then set aside to cool.

When cold, cut into squares and serve.