Gajar ki barfi
One of the highlights of Diwali and other Indian festivals is the sweets that are on offer when you visit family homes – and barfi (a type of fudge often flavoured with saffron and nuts) is one of the most traditional treats eaten during the festivities. This version by Maunika Gowardhan is made by slowly cooking carrots in ghee, with cardamom and pistachios adding warmth and texture.
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- 2 tbsp ghee
- 700g carrots, peeled and grated
- 120g dried skimmed milk powder
- 80g light brown soft sugar
- 18 cardamom pods, seeds finely ground
- 50g raisins
- 50g pistachios, roughly chopped
Line a 20cm square baking dish or cake tin with baking parchment. In a nonstick saucepan, melt the ghee over a medium heat. Add the grated carrots and fry for 15 minutes, stirring often, until softened. Add the milk powder and fry for 2-3 minutes, stirring. Stir in the sugar and ground cardamom; the barfi mixture will loosen as the sugar dissolves. Stir well and continue to cook for 8 minutes or until the barfi begins to come away from the sides of the pan. Mix in the raisins and 1⁄2 of the pistachios; remove from the heat.
Tip the mixture into the lined baking dish, top with the remaining pistachios and leave to cool, then cover and allow to set in the fridge for at least 6 hours or overnight. Cut into 25 squares to serve. Store in an airtight container in the fridge for up to 5 days.
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