Carrot Barfi

Preparation info

  • Difficulty


  • Serves:

    6 to 8

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This confection is sometimes called carrot halwa. You can substitute freshly grated coconut for the carrots and garnish each piece with a candied cherry, raisin, or slice of almond.


  • cups sugar
  • 2 tablespoons ghee
  • 5 large carrots, peeled and finely grated
  • ¼ cup condensed milk
  • 1 cup heavy cream
  • 20 cashews, chopped, or almond slivers (optional)


  1. Grease an 8-inch square baking dish and set aside.
  2. Combine the sugar and ½ cup of water in a small saucepan and simmer until the mixture reaches the consistency of syrup, about 5 minutes. Set aside.
  3. Heat the ghee in a deep saucepan and add the carrots. Stir well, cover, and cook over medium-low heat until the carrots are soft and there is no liquid left in the pan.
  4. Stir in the condensed milk, cream, and sugar syrup. Mix well and add the nuts. Continue to cook, stirring constantly, until the mixture comes away from the sides of the pan to form a ball.
  5. Pour the carrot mixture into the prepared baking dish and spread evenly with the back of a large spoon. Allow to cool.
  6. Once the barfi is cool, cut into squares or other shapes. May be stored in an airtight container for up to one week.