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Gajar Barfi Recipe – Traditional Indian Carrot Fudge Made at Home

Introduction

Gajar Barfi is a classic Indian sweet prepared using fresh carrots, milk, sugar, and ghee. It is a delightful variation of the popular gajar ka halwa, but with a firmer texture that can be neatly cut into pieces like traditional barfi. This sweet is especially popular during winter months when carrots are naturally sweet, juicy, and full of flavor.

Homemade Gajar Barfi is often prepared during festivals such as Diwali, Holi, Raksha Bandhan, weddings, and family celebrations. The slow cooking of carrots in milk gives this dessert a deep, rich taste and an irresistible aroma. Unlike store-bought sweets, this homemade version is free from preservatives and artificial colors, making it a healthier and more authentic choice.

If you enjoy traditional Indian mithai and want to try something elegant yet easy, this Gajar Barfi recipe is perfect for your kitchen as well as your food blog.

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Ingredients for Gajar Barfi

• 1 kg fresh carrots (washed, peeled, and finely grated)

• 1 litre full-cream milk

• ¾ cup sugar (adjust according to taste)

• 4 tablespoons ghee

• ½ teaspoon cardamom powder

• 2 tablespoons chopped cashews

• 2 tablespoons chopped almonds

• 2 tablespoons raisins (optional)

• A few saffron strands (optional, soaked in warm milk)

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Step-by-Step Gajar Barfi Recipe

Step 1: Prepare the carrots

Choose fresh, tender carrots for the best taste and natural sweetness. Grate them finely using a hand grater or food processor. Finely grated carrots help in achieving a smooth texture for the barfi.

Step 2: Cook carrots with milk

Heat a heavy-bottom pan or kadhai on medium flame. Add the grated carrots and milk. Stir well and let the mixture cook slowly. Keep stirring at regular intervals to prevent the milk from sticking or burning. Cook until the milk completely evaporates and the carrots turn soft and thick.

Step 3: Add ghee

Once the milk has reduced, add ghee to the carrot mixture. Stir continuously and cook for about 5–7 minutes. This step enhances the flavor and gives the barfi a glossy finish.

Step 4: Add sugar

Now add sugar and mix well. The mixture will loosen as the sugar melts, but do not worry. Continue cooking on medium-low flame while stirring constantly until it thickens again.

Step 5: Flavor and garnish

Add cardamom powder, saffron milk, chopped nuts, and raisins. Mix everything well. Cook until the mixture leaves the sides of the pan and comes together like a soft dough.

Step 6: Set the barfi

Grease a tray or plate lightly with ghee. Transfer the hot mixture and spread it evenly using a spatula. Gently press it down to level the surface.

Step 7: Cool and cut

Allow the barfi to cool completely at room temperature. Once set, cut into square or diamond shapes using a sharp knife.

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Expert Tips for Perfect Gajar Barfi

• Always use full-cream milk for a rich and creamy taste

• Cook on medium to low flame for best results

• Stir frequently to avoid burning

• Do not rush the milk reduction process

• Let the barfi cool fully before slicing for clean edges

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Serving Suggestions

Gajar Barfi tastes best when served at room temperature. It pairs wonderfully with hot tea, coffee, or masala chai. You can also serve it as a dessert after lunch or dinner during festive meals.

This barfi also makes an excellent homemade gift. Pack it in an airtight box and share it with friends and family during festivals.

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Storage Instructions

Store Gajar Barfi in an airtight container in the refrigerator. It stays fresh for up to 5–6 days. Before serving, allow it to come to room temperature for the best taste and texture.

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Why This Gajar Barfi Recipe Works

• Made using simple, traditional ingredients

• Rich, authentic Indian mithai flavor

• No artificial colors or preservatives

• Perfect for festivals and special occasions

• Easy to slice and present beautifully

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