• 500g carrots
  • 2 tablespoon ghee, plus 1 tablespoon extra
  • 3-4 whole cardamoms
  • 2 tablespoon desiccated coconut (optional)
  • 1 cup milk
  • 1/3 cup sugar
  • 3/4 cup California walnuts
  • 1/4 cup milk powder
  • Few strands of saffron
  • 1/4 cup roughly chopped walnuts


  1. Peel the carrots, and roughly chop them. Put in a food processor. Pulse the carrots with 1-2 tablespoon milk (do not add more than that- only enough milk to pulse it into a coarse paste). Pulse till the carrots are very small pieces- almost like a coarse paste. You can also grate them finely.
  2. Line an 8 by 8 cake tin with parchment paper and oil it well.
  3. In a thick bottom kadhai/pan, heat 2 tablespoon ghee. Add the carrots and mix well to coat it with ghee. Cover and cook on medium low heat for 5 – 8 minutes, till the carrots lose their moisture.
  4. Add milk and saffron strands and mix well. Cover and cook on low flame till all the milk dries up. Keep stirring occasionally and make sure to cook on low flame.
  5. While the carrots are cooking, pulse the walnuts with the milk powder, cardamom seeds and coconut powder to make a fine powder.
  6. Once all the milk has dried and the carrots are no longer leaving any water, add the sugar and mix. Cook on low medium flame till the sugar water dries up.
  7. Now add the walnut powder mix and mix well. Add 1 tablespoon ghee and cook till the mixture comes together and is thick- another 5 minutes. Add the chopped walnuts.
  8. Transfer the mixture to the prepared tin and pat it to make an even layer of preferred barfi thickness.
  9. Let set for 2-3 hours in the refrigerator.
  10. Once set cut into barfi sized pieces and enjoy.