Carrot burfi recipe (Gajar ki burfi)

Carrot burfi recipe – rich Indian sweet aka mithai made from grated carrot, heavy cream, condensed milk and khoya.

Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

Diwali festival season is going to start soon. So I have made this burfi this weekend and I am sharing this recipe here. This is a big batch, I got 16 thick burfi pieces. It is too much for two of us. We had couple of pieces and rest he took to his office. His colleagues loved it and everything vanished in minutes.

This gajar ki burfi is the modified version of the popular gajar ka halwa. The ingredients used for making burfi are almost same as the halwa recipe. But the proportion is different, so the halwa will set and you can cut into pieces.

The khoya makes the burfi rich and heavy. A piece of it is enough for one person. Of course no one is stopping you to have another piece. But the moderation is the key to a healthy life.

Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

The texture of any kind of burfi should be dense and fudge like. To get this texture, we are using good amount of khoya or mawa. As the burfi cools, mawa will help the burfi to set properly.

Here I have used sweetened condensed milk which provides the sweetness as well as creamy and smooth texture. If we have added milk and sugar instead of condensed milk, we need to cook for very long time in order to evaporate the milk. So this condensed milk aka mithai mate saves our lots of time during this festive season.

Check out other Burfi recipes
Walnut burfi  //  Chocolate burfi  //  Kalakand


How to make carrot burfi recipe (Step by step photos):


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1) Grease the 8×8 inch pan or any thali with high sides using ghee. Keep it aside till needed.

2) Wash the carrots well. Scrape the outside or peel them if needed. Grate the carrots using box grater. This is large quantity, so I have done it in food processor. Take grated carrots in a pan. Turn the heat on medium heat.
Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

3) Add heavy cream.

4) Also add sweetened condensed milk and sugar.
Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

5) Mix well.

6) Let it come to a simmer.
Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

7) Cook till all the moisture is evaporated.

8) By this time gajar will also gets tender. It took me 20-25 minutes.
Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi9) Now add khoya.

10) Mix well and cook for 7-8 minutes or till it becomes thick
Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

11) Lastly add cardamom powder and raisins.

12) Mix well and turn off the stove.
Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

13) Remove it to the prepared pan, smooth out the surface as evenly as possible. Sprinkle chopped pistachios and lightly press it so pistachios stick to the burfi.

14) Let it cool down completely and let it set. Then make the pieces using sharp knife. This gave me 16 thick pieces of carrot burfi.
Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

Carefully remove the carrot burfi pieces and arrange them on serving plate or keep them in airtight container.

Serving suggestion: Enjoy this gajar ki burfi as a dessert after meal or along with your meal. My family like to have a piece of burfi with meal on special occasion or festival.

Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi

Carrot burfi recipe | Gajar ki burfi | How to make carrot burfi
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Carrot burfi recipe (Gajar ki burfi recipe)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 16 pieces
Author Kanan

Ingredients (1 cup = 240 ml)

  • 10 large or 750 grams or 5 ½ cups Carrot
  • ½ cup Heavy whipping cream or fresh cream or malai
  • 200 grams or ½ cup + 2 tablespoons or ½ can or 7 oz Sweetened condensed milk
  • ¼ cup Sugar
  • ½ cup Khoya (Mawa) grated or crumbled
  • ½ teaspoon Green cardamom seeds powder
  • 2 tablespoons Raisins
  • 2 tablespoons Pistachios or almonds or cashews, chopped for garnishing on top

Instructions

Preparation:

  1. Grease the 8x8 inch pan or any thali with high sides using ghee. Keep it aside till needed.
  2. Wash the carrots well. Scrape the outside or peel them if needed.
  3. Grate the carrots using box grater. This is large quantity, so I have done it in food processor.

Making carrot burfi recipe:

  1. Take grated carrots in a pan. Turn the heat on medium heat.
  2. Add heavy cream, sweetened condensed milk and sugar. Mix well.
  3. Let it come to a simmer.
  4. Cook till all the moisture is evaporated. It took me 20-25 minutes.
  5. Now add khoya. Mix well and cook for 7-8 minutes or till it becomes thick
  6. Lastly add cardamom powder and raisins. Mix well
  7. Turn off the stove.
  8. Remove it to the prepared pan, smooth out the surface as evenly as possible.
  9. Sprinkle chopped pistachios and lightly press it so pistachios stick to the burfi.
  10. Let it cool down completely and let it set.
  11. Then make the pieces using sharp knife.

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