Two-Layer Carrot Fudge Barfi: A Festive Indian Dessert
40 minutes
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About Two-Layer Carrot Fudge Barfi: A Festive Indian Dessert
Imagine sinking your teeth into a decadent, two-layer barfi bursting with the warm spices of carrot halwa and the creamy richness of khoya fudge. This isn't your average sweet treat; it's a show-stopping dessert that will elevate any celebration, from Diwali to the most special of occasions.The secret lies in the layers: a fragrant, spiced carrot halwa base topped with a smooth, melt-in-your-mouth khoya fudge. The symphony of textures and flavors is further enhanced with a garnish of crunchy dried fruits and nuts.This Two-Layer Carrot Fudge Barfi is as impressive to look at as it is delightful to devour. Prepare to be amazed by its beauty and captivated by its taste.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Carrot Halwa Layer
- 300 gm Carrots grated
- 1 cup Milk
- 1/4 tsp Saffron Strands diluted in 1 tbsp warm milk
- 1 cup Sugar
- 2 tbsp Heavy Cream
- 100 gm Mawa
- 1 tbsp Ghee plus extra for greasing
Garnish
- 1/4 cup Fruits almonds, cashews, chopped (e.g., dried, pistachios)
Instructions
- In a medium-sized nonstick pan, combine the grated carrots and 1 tablespoon of ghee. Sauté for 5 minutes over medium heat until slightly softened.
- Add the milk and saffron-infused milk to the pan. Stir well to combine.
- Cover the pan and simmer for a few minutes, allowing the carrots to cook and absorb the liquid. This helps develop a richer flavor and softer texture.
- Once the milk has mostly evaporated, add 1 cup of sugar and the heavy cream. Stir continuously for 5 minutes, allowing the halwa to thicken. The cream adds richness and helps create a fudgy consistency.
- Add 100g of khoya/mawa to the carrot mixture. Mix well and cook for another 3-4 minutes, stirring constantly, until the halwa is thick and pulls away from the sides of the pan.
- Lightly grease a tart pan or a small baking dish with ghee. Transfer the warm carrot halwa to the prepared pan and gently press it down to create an even layer.
- Refrigerate the halwa for 10-15 minutes to set while you prepare the khoya fudge layer.
- In a separate medium-sized nonstick pan, melt 2 tablespoons of ghee over medium heat. Add the remaining 100g of khoya/mawa and stir until it melts and becomes slightly sticky.
- Add ½ cup of sugar to the melted khoya and mix well until combined and the mixture thickens slightly.
- Remove the carrot halwa from the refrigerator. Spread the warm khoya fudge layer evenly over the chilled carrot halwa base. Gently press down to ensure good adhesion.
- Garnish the barfi with chopped dried fruits and nuts. Refrigerate for at least 30 minutes to allow the layers to set completely. Cut into desired shapes and serve chilled.
- Enjoy this beautiful and delicious Two-Layer Carrot Fudge Barfi!
Recipe Notes
Expert Tips
- For a smoother barfi, blend the cashew paste until completely smooth and free of any lumps.
- Grease the setting tray generously to prevent the barfi from sticking and ensure clean cuts.
- Allow the barfi to cool completely before cutting to avoid crumbling.
Storage Instructions
- Store leftover barfi in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Also See
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Recipe Nutrition
Calories: 6279kcalCarbohydrates: 362gProtein: 173gFat: 501gSaturated Fat: 95gPolyunsaturated Fat: 95gMonounsaturated Fat: 287gTrans Fat: 0.1gCholesterol: 110mgSodium: 530mgPotassium: 5837mgFiber: 82gSugar: 113gVitamin A: 26062IUVitamin C: 13mgCalcium: 1498mgIron: 32mg
Dhara Shah
Articles: 22
4 Comments
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This looks incredible! I need to try it.
Looks incredible! Thanks for the details.
I’m loving this recipe already!
This looks so good! Can’t wait to cook it.