Just popping in to let you know that I am guest blogging at Dhanya’s space, The Spice Adventuress today. She has amazing recipes, Indian and from around the world, all executed with lovely twists and variations.
When Dhanya asked me to do a guest post, she specifically requested something sweet. And that is more than enough motivation to get me going!
I decided to do a quick and delicious sweet treat using carrots. It is extremely common in Indian cuisine to use sweet vegetables in desserts. Carrots, beets and pumpkins end up being made into halwa, kheer or barfi. Somehow, using vegetables in desserts makes it feel less indulgent, right?!
This is a very easy recipe and can be made with very little ingredients. The carrots give it a lovely natural orange color, making it extremely attractive to adults and kids alike.
You will need: (Makes 8 squares)
- Ghee – 3 tbsp
- Carrots – 2 – 2 1/2 cup, grated or chopped finely
- Milk – 1 cup
- Cardamom powder – 1/2 tsp
- Sugar – around 1/2 cup (or as per taste)
- Salt – a pinch
- Golden raisins – 2-3 tbsp (optional)
- Toasted almonds or cashew nuts – for garnish
- Heat ghee in a large pan. Add the grated/chopped carrots and saute on medium heat for 4-5 minutes.
- Now add milk, cardamom powder and 1/4 cup sugar and cook the carrots further.
- When most of the liquid evaporates, taste and add more sugar, golden raisins and a pinch of salt. I ended up using slightly less than 1/2 cup of sugar as I like the barfi to have the natural sweetness of carrots.
- The sugar will introduce some more liquid. Stir constantly and cook it further till fairly dry. The barfi is done when the mixture leaves the sides of the pan and starts to come together. It will also have a lovely sheen to it.
- Remove from heat and spread the barfi onto a greased plate/flat dish and flatten to 1/2 inch thickness. Top with toasted almonds or cashew nuts. Cool slightly in pan and refrigerate till set.
- Cut into squares using a greased knife and serve. The barfi will be set, but with a soft, melt-in-the-mouth consistency. Refrigerate any leftovers in a closed container.
- I have cooked the carrots in milk as this makes the barfi creamier. If you are vegan, use vegan butter instead of ghee, and water or milk substitutes instead of regular milk.
- For an even easier recipe, use sweetened condensed milk instead of milk and sugar.
- Use beetroot instead of carrots to make beetroot barfi. Beets may need more milk as it takes longer to cook.
- The recipe can be easily scaled up for a large party or gathering.
I am sure you guys will enjoy this delicious and fairly healthy dessert.
Find the original guest post here.