Friday, March 6, 2015

Gajar Ki Barfi - a Sweet Recipe with carrots and Happy Holi

It looks like I haven’t updated the blog for a long time. But then today is a special day also, being Holi , a recipe post is compulsory, isn’t.Ok, but before I jump to write the recipe.First,Wish you all a very happy Holi, may the festival of color brightens your life with hope, happiness and prosperity.
As of now, I have some sweets for you all, gajar ki barfi. Carrrots are cooked, with ghee, dry fruits and khoya and then the end product is, you all know how sweets are.Ek baar khao to khate he raho!!

Now to the recipe for gajar ki barfi ….
Gajar ki barfi- A sweet recipe with carrots
Recipe requirements
  •  4-5 medium size carrots- make 3 cups of grated carrots roughly
  •  1 cup of whole milk
  • ½ tsp of cardamom powder
  •  Half a tin of condensed milk
  •  3-4 tbs of plain flour
  • ¼ cup of white poppy seeds
  •  ½ cup of sugar or as per taste
  • 1 cup of ghee or melted butter
  •  1cup of chopped cashews+walnuts

  • Wash and clean carrots, grate them with a steel grater /shredder.
  • Put a pan on heat, add milk and put the shredded carrots. Let the milk completely dry up. Keep on stir/fry so that it doesn’t stick to the bottom. Cooking is done at medium flame.
  • Now add in chopped and toasted cashews and walnuts pieces. Add in cardamom powder as well.
  • In a separate pan, add in butter about 1-2 tbs, and stir/fry the white poppy seeds for about 5-6 mints or till they barely change into light brown in colour.
  • When the milk has dried up, add in melted butter or ghee. Allow the time to mix ghee and carrots well.
  • Add in condensed milk and keep on stir/fry at medium flame for about 10-12 mints. At this stage the mixture will be runny due to the addition of condensed milk. Allow the milk to dry up.
  • Now, add in stir/fried white poppy seeds to the mixture. Keep on stir/fry so that it doesn’t get stick to the base. Add in plain flour. Once you add in plain flour the mixture will start, collecting well. I have used condensed milk+ plain flour in place of khoya (plain flour acts as a good binder to the mixture).If you get or make fresh khoya, and then you can use it as well. Just wanted to add, khoya is also known as mawa in Hindi, and kheer in Bengali.
  • When the mixture has started to collect well, leaving the sides of the pan easily, stop cooking it further.
  • Now grease a plate with some ghee, and scoop out the mixture over it. With the help of a spoon, flatten the carrot mixture evenly. Allow it to cool. Once it gets cooled, cut it into square barfi.Gajar ki barfi is ready.
  • Sprinkle some toasted white poppy seeds all over. They are soft in texture, unlike the usual commercialized other barfi that we get.
  • Store in fridge and consume within 3-4 days.

And Have a Very Happy Holi 

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