Carrot Coconut Barfi
Indulge in the rich flavors of a traditional Indian sweet with this delightful Carrot Coconut Barfi recipe! Made with freshly grated carrots, creamy coconut, and a touch of fragrant cardamom, this barfi is a perfect blend of natural sweetness and aromatic spices. Slow-cooked in milk and ghee, the mixture transforms into a soft, fudge-like texture, beautifully topped with crunchy nuts and delicate desiccated coconut for an irresistible finish. This no-fuss dessert takes just 20 minutes to prepare and is ideal for festive occasions, special gatherings, or an afternoon treat with chai. With simple pantry staples and melt-in-your-mouth goodness, this Carrot Coconut Barfi is a must-try sweet that combines comfort and elegance in each bite!
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Recipe Information
Ingredients
- 2 cups (grated) Carrots
- 1 cup Fresh grated coconut
- 1 cup Milk
- 0.75 cup Sugar
- 2 tablespoons Ghee
- 0.5 teaspoons Cardamom powder
- 2 tablespoons Chopped nuts (almonds, pistachios, or cashews)
- 2 tablespoons Desiccated coconut
- 0.25 cup Water
Instructions
Wash, peel, and grate the carrots to measure 2 cups.
Heat 1 tablespoon of ghee in a large non-stick pan or heavy-bottomed skillet over medium heat.
Add the grated carrots to the pan and sauté for 4-5 minutes until they slightly soften and release a light aroma.
Pour in the milk and water, then stir well. Allow the mixture to cook on medium heat until the liquid reduces and the carrots are tender, stirring occasionally (about 8-10 minutes).
Add the fresh grated coconut to the pan and mix thoroughly. Cook for another 5 minutes to combine the flavors.
Stir in the sugar and continue cooking. The sugar will melt and make the mixture slightly liquid again. Cook on medium-low heat, stirring frequently, until the mixture thickens and starts coming together.
Add the remaining ghee and cardamom powder. Mix well and cook until the mixture starts leaving the sides of the pan (around 5-7 minutes).
Grease a square pan or a plate with a small amount of ghee and pour the carrot mixture into it. Flatten and level the surface using a spatula or the back of a spoon.
Sprinkle the chopped nuts and desiccated coconut evenly over the top, pressing gently so they adhere.
Allow the mixture to cool at room temperature for 1 hour or refrigerate for 30 minutes until set and firm.
Once set, cut the barfi into square or diamond shapes using a sharp knife.
Serve the Carrot Coconut Barfi immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 188.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 440 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
