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Gajar Barfi Recipe (Carrot Burfi)
Carrot burfi recipe is the modified version of the popular gajar ka halwa. This gajar burfi is made with condensed milk, khoya, cream, and carrot.
Course
Dessert
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
pieces
Calories
112
kcal
Author
Kanan
Ingredients
▢
10 large or 750 grams or 5 ½
cups
Carrots
▢
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
Grease the 8x8 inch pan or any thali with high sides using ghee. Keep it aside till needed.
Wash the carrots well. Scrape the outside or peel them if needed.
Grate the carrots using a box grater. This is a large quantity, so I have done it in a food processor.
Take grated carrots, heavy cream, sweetened condensed milk and sugar in a pan, mix well. Turn the heat on medium heat.
Let it come to a simmer and cook till all the moisture is evaporated. It took me 20-25 minutes.
Now add khoya. Mix well and cook for 7-8 minutes or till it becomes thick
Lastly, add cardamom powder and raisins. Mix well
Turn off the stove.
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.
Let it cool down completely and let it set.
Then make the pieces using a sharp knife.
Nutrition
Serving:
1
g
|
Calories:
112
kcal
|
Carbohydrates:
17.5
g
|
Protein:
2.8
g
|
Fat:
3.9
g
|
Saturated Fat:
1.6
g
|
Cholesterol:
9
mg
|
Sodium:
52
mg
|
Potassium:
212
mg
|
Fiber:
1.2
g
|
Sugar:
12.9
g
*Nutrition information is a rough estimate for 1 serving
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