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gajar ki barfi with desi ghee residue | carrot Barfi | gajar burfi recipe

blessmyfoodbypayal
Extremely delectable sweet made with carrots and leftover desi ghee residue.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian

Ingredients
  

  • 1 kg Carrots
  • 2 tbsp Desi ghee
  • 250 ml Milk
  • 1 cup Desi ghee residue
  • 1 cup Jaggery/sugar/brown sugar
  • 10 -12 Cashews
  • 4-5 Green cardamoms
  • 3/4 cup Shredded coconut
  • Dry fruits of your choice

Instructions
 

  • Peel the skin of carrots & remove the stem part.
  • Cut them into 3-4 small pieces.
  • Wash them properly.
  • Put them into blender and blend coarsely.
  • Add 2 tbsp of desi ghee in a kadai.
  • Transfer all the blended carrots into ghee.
  • Mix and cover the kadai with a lid.
  • Let carrots cook for 4 to 5 minutes until settle down.
  • Add milk and mix.
  • Cook till all milk dries.
  • Add jaggery. Mix well. Keep cooking and keep stirring.
  • Jaggery will melt and become a syrup.
  • Let the syrup get absorbed.
  • Take 10-12 cashews and 4-5 green cardamoms in a grinder and grind them into fine powder.
  • Add cashew powder into mixture. Mix well.
  • Add shredded coconut and mix thoroughly.
  • Add ghee residue and mix well. If you don't have ghee residue, then add mava/Khoya.
  • Keep cooking on low flame till the mixture comes together and starts leaving the kadai.
  • Grease a steel plate with desi ghee.
  • Transfer carrots mixture into plate and level properly.
  • Sprinkle some roughly chopped dry fruits.
  • Place the plate in refrigerator for 2-3 hours or until properly set. Cut into cubes of desired size.
  • Your gajar ki Barfi is ready.