Simple Indian Sweets Recipe for Festival Time

Try this simple Indian sweets recipe to serve during the season of festivals in September.

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September is the month of transition as Monsoon begins its retreat from larger part of the subcontinent, sun shines brightly against a deep blue azure sky announcing the onset of Autumn, and for us Indians it is also the beginning of festival season. Though it is said that number of festivals in India outnumber the days in a year, but especially in September, the post-monsoon time the air is heavily scented with the fervor of festivity.

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We had prepared an assortment of bhog or divine platter. There were luchi / poori, five types of vegetable fritters, five types of sweets and fruits, kheer or rabdi to which I had added few cashew fudge to make kaju barfi malai and malpoa.

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So when it comes to cook some festive dishes, we often ran short of ideas. Coconut fudge in all variations are the most common dish you will find, so to give it some different flavour and to improve its nutrition profile, I had clubbed it with grated carrots. Idea was to blend carrot halwa with coconut fudge. You can make it as separate layered fudge or barfi or you can mix them both. This barfi stays fresh for a week in refrigerator and is deliciously simple to make with handful of pantry staples.

Simple Indian Sweets Recipe for Festival Time
 
Author:
Recipe Type: Dessert
Cuisine: Indian
Serves: 12 servings
Ingredients
  • Grated carrot : 2 cups
  • Finely grated fresh coconut : 2 cups
  • Cardomom powder: ¼ tsp
  • Jaggery powder: 1 cup
  • Sugar: ½ cup or as required for the sweetness
  • Nutmeg powder : a large pinch
  • Milk / coconut milk : ¼ cup
  • Khova : ½ cup
  • Cashew and Raisins: a handful
  • Ghee : 3 tbsp or more
  • Chopped pistachios for garnishing
Instructions
  1. In a nonstick pan warm up the ghee, add the cashew and raisins. Fry them lightly. Add the grated carrot and fry them till the raw smell of carrot disappear. To this add the grated coconut along with milk. Give a nice stir and mix it well. Add further the jaggery powder, nutmeg powder, cardamom powder and khova. Mix them all together and keep stirring till everything incorporates well.
  2. Lower the heat and cook further till the mixture becomes lumpy and comes together and dont stick to the pan.
  3. Grease a tray, spread the mixture evenly, check for the thickness and let it set for an hour or more till it cools down. Cut it into desired shapes and enjoy.

 

Sukanya Ghosh

Sukanya writes the blog Saffronstreaks, a food and travel blog where she experiments in the kitchen spiced up with interesting food stories and gourmet travelogues. She loves to cook with fresh produce, enjoy both spicy and sweet and her many dining out experiences become cherished memories. Sukanya is from India but now lives in North Carolina, USA.

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