carrot burfi recipe with step by step photos – easy, quick and tasty recipe of carrot burfi made with 4 ingredients.
red delhi carrots are in season now and time to make various carrot based recipes like carrot halwa, gajar ka murabba. every year i make gajar halwa with the tender juicy carrots we get in winters. by now i have shared some versions of making gajar halwa like:
- carrot halwa (traditional slow cooked version)
- vegan carrot halwa
the recipe of carrot burfi is similar to the way gajar halwa is made. here i have used milk powder in the burfi. so obviously the recipe does not have milk or 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.
this is a quick recipe and does not take much time, apart from grating carrots. the recipe can also be doubled or tripled.
serve carrot burfi as a sweet or after dinner dessert.
if you are looking for more barfi recipes then do check:
Carrot Barfi
INGREDIENTS
- 2 tablespoon ghee (clarified butter)
- 550 grams carrots about 4 cups grated carrots
- 1 cup milk powder or 100 to 105 grams milk powder
- ⅓ cup sugar or 65 to 70 grams sugar or add as required
- ½ teaspoon cardamom powder
- 20 unsalted pistachios, sliced or any other dry fruits (optional)
- ½ teaspoon ghee for greasing pan or tray or plate
INSTRUCTIONS
grating carrots
- rinse, peel and then grate 550 grams carrots. in cup measurement, you will need 4 cups grated carrots.
- grease a pan or tray with 1/2 to 1 tsp ghee and keep aside.
making carrot barfi
- then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).
- add the grated carrots. mix very well.
- then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. takes about 10 to 12 minutes on a low to medium flame.
- then add 1 cup milk powder (100 to 105 grams).
- mix the milk powder with the carrots very well. saute for a minute.
- then add 1/3 cup sugar and 1/2 tsp cardamom powder.
- mix the sugar and cardamom powder with the rest of the ingredients very well.
- the mixture will loosen up as the sugar melts. continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
- when the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan.
- a test is to take a small mixture and cool it. then roll into a small ball. it should easily form a ball.
- immediately, pour the carrot barfi mixture in the greased pan and with a spatula or spoon smoothen the top part.
- sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.
- cover and allow the carrot barfi to cool and set at room temperature. you can also keep in the fridge after the barfi cools down at room temperature.
- slice and serve carrot burfi. leftovers can be refrigerated.
NOTES
- milk powder - almond meal or almond powder.
- ghee - coconut oil.
- pistachios- any dry fruits like cashews, almonds, raisins etc.
- carrots - beetroots.
NUTRITION INFO (approximate values)
how to make gajar barfi or carrot burfi
1. rinse, peel and then grate 550 grams carrots. in cup measurement, you will need 4 cups grated carrots.
2. grease a pan or tray with ½ tsp ghee and keep aside.
3. then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).
4. add the grated carrots.
5. mix very well.
6. then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked.
7. takes about 10 to 12 minutes on a low to medium flame.
8. then add 1 cup milk powder (100 to 105 grams).
9. mix the milk powder with the carrots very well.
10. saute for a minute.
11. then add ⅓ cup sugar and ½ tsp cardamom powder.
12. mix the sugar and cardamom powder with the rest of the ingredients very well.
13. the mixture will loosen up as the sugar melts. continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame. for a more firm and dense consistency in the barfi, you can cook for more 10 to 12 minutes. i wanted a less firm texture, so cooked for less time.
14. when the mixture thickens and reduces, its time to switch off the flame. a test is to take a small mixture and cool it. then roll into a small ball. it should easily form a ball.
setting carrot burfi
15. immediately, pour the carrot barfi mixture in the greased pan and with a spatula or spoon smoothen the top part.
16. sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa. you can also use any other dry fruits instead of pistachios.
17. cover and allow the barfi to cool and set at room temperature. you can also keep in the fridge after the barfi cools down at room temperature.
18. slice and serve carrot burfi. the remaining portions can be refrigerated.
Hello! Please tell me where to purchase milk powder? Is it in the regular grocery store – powdered milk? Thanks!
yes it is powdered milk. in india it is known as milk powder.
Hi..I love your recipes..and also the presentation of blog..I would like to know can I use this recipe to make orange burfi instead of carrots? If yes what could be the changes? Or Can you add Nagpur orange burfi recipe? Thank you for wonderful recipes!
thanks snehal. orange burfi will have a different set of ingredients and method to make. i do not think this carrot burfi recipe will work for an orange burfi recipe. i have taken a note of your recipe request and will try to add.
Hi Dassana
I want to try making this. How do you store the barfi, in fridge or on countertop. Also how many days will it last?
Thanks
reva, store in fridge.
Hi Dassana, one more question- can this recipe be doubled? If it can be doubled, does the cooking time also double at each stage or will it be approximately the same? I have an event where we may have 30-40 people, so I was guessing to double this recipe. Thanks a lot.
nita, yes you can double it. cooking time will not be doubled but it will increase.
Hi Dassana, can we add almond flour instead of almost meal? Are they the same thing? When I look it up on the Internet it says they are the same. I have lots of almond flour but not almond meal. Would the quality be the same as almond meal?
nita, they are same. so you can add.
Hi Dassana,
Thank you for your recipe. Is it possible to make this gajjar halwa with khoya instead of powdered milk? If yes, can you please advise how much to use and if one should still use powder milk.
Thank you,
Kiran
you can make with khoya. i have shared gajar ka halwa with condensed milk. so the method is same as this recipe. just use khoya instead of condensed milk and add sugar as required. after sautéing carrots, add khoya and sauté for 3 to 4 minutes. then add sugar and continue to sauté till the halwa thickens. recipe link here – https://www.vegrecipesofindia.com/gajar-ka-halwa-recipe-condensed-milk-quick-gajar-ka-halwa-recipe/
Hi Dassana,
Tried this it was awesome. Infact I doubled all the qty as mentioned but was not able to slice the burfi. Then again I added some more sugar and it was perfect.
Thanks a lot ?
Welcome Hema. Nice to know that in the end you managed the perfect barfi.
Hi
We do not get the same variety of carrots you have used here in Brussels but the Orange variety are always available. Will this change the taste. How long can I store them in the fridge?
you can use the orange variety. there will be a change in taste, but overall the burfi will taste good. i have made carrot halwa and barfi with both the carrots and they taste good with both the varieties. you can easily keep for a week.
Hi Amit
Want to try this but one query. Your recipe says 1cup =250ml but my measuring cup is 200ml so what amount do I need to take.
Thanks a lot. Have tried many of your recipes and they are awesome?
just use 200 ml cup for the ingredients in cup measurements which are grated carrots, milk powder and sugar. do not consider weight. also add 1/4th teaspoon cardamom powder, 10 to 12 pistachios and 1 tablespoon ghee.
Hello Ms. Dassana,
Thank you for the recipe. It looks so delicious, as its season of carrot, i’ll surely try this. One question in my mind, in one of the comment below, you mentioned that sweetened condensed milk can also be used instead of milk powder. Please tell me how much quantity (in ml for half kg carrots) of condensed milk will be required?
Thanks.
thanks anupam. if using sweetened condensed milk, then just add 1/2 cup (125 ml) condensed milk. no need to add sugar. mix the condensed milk with the sautéed carrots and cook stirring continuously till the mixture leaves the sides of the pan. if you feel the sweet taste is less, then you can add a few teaspoons of sugar.
Dear Ms. Dassana,
I made this burfi on Saturday and it came out sooooo delicious. I chose your recipe; that is with milk powder. It is so mouth watering that everyone at home was praising & asking for the recipe. It took me 45-50 min total as i was also doing some side work in kitchen. Thanks a ton for this wonderful, easy & quick recipe. Count me your fan n of course of your site. 🙂
Anupam
thanks anupam for letting me know. glad that the recipe worked for you and also that everyone liked it. thanks a lot for your kind words.
It came out so well n delicious.. Thank you for the recipe dear.. everybody liked at my home.. I would like to add one tip – milk powder can be first mixed in glass of milk and then it can be added to cooked carrot, because added milk powder directly was difficult to mix and time consuming for me..
thanks divya for the feedback as well as the suggestion. i found it easier to mix the milk powder with the carrots. it due to the water content or juiciness in the carrots. the more juicy the carrots, the easier it is for the milk powder to mix. your suggestion is very good. though the milk powder needs to be mixed with less milk. one glass of milk will add more to the cooking time and also make the barfi moist.
Can be used butter, instead of ghee?
I don’t use ghee .
Thanks
Salima
you can use butter. but add unsalted butter. taste will change with butter.
i love veg of indiaaa… but y noo recipes of soft drinks
thanks. i have posted quite a number of drinks. you can have a look here – https://www.vegrecipesofindia.com/recipes/beverages/
Just did this today! The substitute for milk powder tip worked well 🙂
Love the recipes you come up with and appreciate the gentle tone you use while explaining each step. Kudos to you !
thankyou so much jahnavi for your kind and positive words 🙂 glad you liked our explaination god bless you.
Thanks much 🙂
welcome jahnavi
Why only milk powder is added? what if plain milk is added instead of milk powder?
with plain milk, you will need to cook for some more time, till you get a thick gajar halwa consistency. you can add milk too.
The almond meal substitution is brilliant. I must cook for people who cannot digest milk, so I very much appreciate this.
pleased to know this and thankyou luis 🙂 let us know how it was?
im gng to prepare dis … it luks yummy.. do we have to add water while cooking carrot? or steam them or as u said just fry with ghee?
soorya carrot leaves moisture so no need to add water. cook with their own moisture hope this help’s you and thankyou.
Wow..stunning recipe. Will surely try this…tempting color..
thankyou pa 🙂 surely try and let us know how it was?
Iam a big fan of ur site. Nice explanations with pics.
Can i use lactogen baby milk powder in place of normal milk powder.
thanks aruna. yes you can use baby milk powder.
Hi,
Can I use Nestle coffee mate instead of milk powder?
i have never used coffee mate and have no idea if it will work in this recipe or not. instead you can use condensed milk. either sweetened or unsweetened. if using sweetened, then add some milk also to balance the over sweetness and avoid adding any sugar.
Another amazing recipe .. Can we use powdered sugar as sometym i feel granulated sugar z nt melting
you can use powdered sugar.
Hi,This recipe looks simple and fabulous.I want to try this one.I need to know which milk powder can be used for this burfi?
use any milk powder. i used nestle dairy whitener.
Wow.. The orangish burfi looks fabulous.. Thank u fr the recipe.
Also i hav a doubt in baking. All cakes recipes says remove the cake from oven when toothpick comesout clean. But whn i insert one ,before the specified time itself toothpick comes clean. But my cakes go unbaked inside. So what is the correct method? Pls explain..sorry for the long question..
thanks rose and no issue. the toothpick has to be inserted till the bottom of the cake. also check the toothpick on the sides as well the center. sometimes the sides are done and the center is a bit uncooked. also at times the top is done and the bottom is not cooked.
thank you!!!
welcome 🙂
love your recipes..Also like the fact how you have maintained the blog so professionally. I was waiting to get a good gajar recipe as it in season..Surely going to try it this weekend 😀 Thanks for such a short and sweet recipe..Waiting for newer recipes..
thanks a lot ragini. do try and happy cooking 🙂
Love all yur recipies.U r recipies r simply awesome.Being a vegie ,its the perfect website for me.
glad to hear this thankyou so much neetu 🙂
It is looking amazing. I will love to try it.
thanks anuja and do try the recipe.
My favourite one, wl try soon this version, thank u…….
sure shwetha 🙂 and you are welcome.