The five-day-long festivities of Diwali is celebrated with much pomp. The auspicious occasion of Bhai Dooj is also a part of these celebrations and is observed by Hindus after Narak Chaturdashi/Chhoti Diwali, Diwali and Govardhan Puja. It falls two days after Diwali and is also known as Bhau-Beej, Bhai Tika or Bhai Phonta. This festival celebrates the bond shared between brothers and sisters and is quite similar to Raksha Bandhan.
The sibling bond is so precious – something we often realise only when we cannot meet our siblings everyday. A beautiful account of what Bhai Dooj means to this sister who lives away from her siblings.
To celebrate this day, sisters put a tilak on their brother’s forehead and pray for their safety, good health, and well-being. Brothers also pamper their sisters by giving them gifts.Bhai Dooj is the celebration of the brother-sister relationship. This auspicious day is celebrated all over India with great enthusiasm. Food is an important part of Bhai Dooj celebrations and adds to the excitement of the festival.
Carrot Burfi is a fusion twist to the traditional burfi recipe. Prepared with the goodness of fresh carrots, this makes for a perfect festive recipe. Carrot Burfi or Gajar Ki Barfi is a quick and easy-to-make, soft and melt-in-mouth Indian sweet or mithai recipe.
The recipe of carrot barfi is similar to the way gajar halwa is made. Here I have used milk powder and milk in the burfi. So obviously the recipe does not have condensed milk or khoya. Though you can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling.
Carrots – 4 medium size
Ghee – 5 tbsp
Full Fat Milk – 2 cups
Sugar – 1/2 cup
Milk powder – 3/4 cup
Sliced pistachios and almonds for garnishing
Green cardamom powder – 1/2 tsp
A pinch of Salt
- Line a baking paper in a tray or greased ait with little oil or ghee.
- Wash, peel carrot and make coarse by using food processor. It yields up to 4 cups of coarse carrots.
- Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 5-8 minutes.
- Then add milk and cook on medium heat until the milk evaporates completely.
- Add milk powder, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
- Pour the mixture into a greased tray and garnish with sliced pistachios and almonds.
- Let it rest for 3 hours in a refrigerator before slicing.
- After 3 hours, cut burfi into desired shape.