Carrot Barfi

Posted by Navita Verma on

A mouthwatering mithai for the sweet tooth made with fresh carrots and cashew nuts.

20-25 minutes

1 hour



Prep Time

Cook Time



What You’ll Need:

  • Grater
  • 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

Prep Instructions:

  1. Thoroughly wash and peel the carrots, grate them and set them aside.
  2. 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.
  3. Grease a plate with 2 tbsp of ghee.
  4. In a non-stick pan add 4 tbsp of sugar and 4 tbsp of water. 
  5. Gently stir and dissolve the sugar completely on low to medium heat.
  6. Bring the sugar syrup to a boil.
  7. Next, lower the flame and add the cashew powder. Mix very well to ensure there are no lumps. Set aside.
  8. 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.
  9. On a low to medium flame, sauté the carrots. This will take about 10-15 minutes.
  10. After the carrots are cooked, add ½ cup of milk, bring to a boil and keep stirring the milk till completely absorbed. 
  11. Into the milk and carrots, add in ¼ cup of condensed milk, nutmeg powder, and cardamom powder.
  12. Sauté for about 10 minutes until the mixture thickens and leaves the sides.
  13. Now slowly add in the cashew paste and stir continuously. Reduce the flame to low.
  14. Remove this mixture onto the previously greased plate and press using butter paper. Garnish with nuts if desired.
  15. Let the barfi cool down completely before cutting into desired shapes!

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