A mouthwatering mithai for the sweet tooth made with fresh carrots and cashew nuts.
What You’ll Need:
- Large bowl
- Non-stick pan
- Silicon spatula
- 4 cups grated carrots (about 10 carrots)
- ½ cup ground cashew nuts
- ½ cup whole milk
- ¼ cup condensed milk
- 6 tbsp ghee or clarified butter
- ½ tbsp nutmeg powder
- ½ tbsp cardamom powder
- 4 tbsp sugar
- Mixed nuts for garnish
- Thoroughly wash and peel the carrots, grate them and set them aside.
- Blend the cashew nuts into a coarse and grainy powder. Do not blend for a long time as they begin to release oils and turn lumpy.
- Grease a plate with 2 tbsp of ghee.
- In a non-stick pan add 4 tbsp of sugar and 4 tbsp of water.
- Gently stir and dissolve the sugar completely on low to medium heat.
- Bring the sugar syrup to a boil.
- Next, lower the flame and add the cashew powder. Mix very well to ensure there are no lumps. Set aside.
- In another non-stick pan, heat 4 tbsp of ghee or clarified butter and after about 3 minutes, add in the grated carrots. Mix well.
- On a low to medium flame, sauté the carrots. This will take about 10-15 minutes.
- After the carrots are cooked, add ½ cup of milk, bring to a boil and keep stirring the milk till completely absorbed.
- Into the milk and carrots, add in ¼ cup of condensed milk, nutmeg powder, and cardamom powder.
- Sauté for about 10 minutes until the mixture thickens and leaves the sides.
- Now slowly add in the cashew paste and stir continuously. Reduce the flame to low.
- Remove this mixture onto the previously greased plate and press using butter paper. Garnish with nuts if desired.
- Let the barfi cool down completely before cutting into desired shapes!