Nothing screams meetha like this delicious gajar ki barfi does!

Desi desserts are always full of flavours, with each bite one floats off to a sweet paradise

Plump with refined butter and glistening with syrup, these delicacies are not for the faint-hearted

It is hard for me to walk past a shop where slabs of Sohan halwa topped with almonds, or newly fried bright orange jalebis sit enticingly in the window, and not find myself at the counter – I must add here that even though I am not a huge fan of desi sweets, but at times, they are just irresistible! These sugary delights have an emotional pull; in our culture, they are associated with happy occasions and are distributed among people to spread the joy

Celebrating a new baby, a promotion at work, or straight As in your GCEs is incomplete without a plate of mithai (sweets)

Barfi is a mithai that I believe is every desi sweet lovers’ better half

The bite-sized desi confectionery is a milk-based dish that can be given flavour and texture using a myriad of ingredients like coconut, khoya (dried whole milk), cashew nuts, and so on

The gajar (carrot) barfi is the lovechild of a barfi and gajar ka halwa (gajrela)

 This tantalising delicacy is essentially the same thing as gajrela, but with added milk powder so that the halwa is firmer and solidifies into shapes once it cools down

A mouthwatering dessert especially for the winters across the subcontinent! So while we have been habituated to satisfying our sweet tooth after a meal (the post-dinner walk is often an excuse to stop by at the local ice cream vendor), sometimes it’s okay to have the dessert before your meal

Do try out these tiny delights and set the mood going for what will hopefully be an amazing year for all of us! Ingredients: Carrots – ½ kg (peeled and grated) Milk powder (full fat) – 1 ½ cups Sugar – 1 cup Ghee – 4 tbsp Milk – 1 ½ cups Desiccated coconut – 4 tbsp Green cardamom powder – 1 tsp Pistachios – 15 (sliced) Method: 1

Heat milk, add the carrots and cook till the milk dries on medium flame


Then add the ghee and cook on medium flame


Add the sugar and green cardamom and cook till the water of the sugar dries on medium flame


Add the milk powder and cook for a couple of minutes on low to medium flame all the while stirring


Add the coconut and mix well


Transfer the mixture in the greased tin spread evenly


Garnish with pistachio and coconut, let it cool

Cut in pieces and serve! Enjoy! All photos: Arhama Siddiqa

Date:28-Jan-2018 Reference:View Original Link