This is a simple, easy, tasty, 4-ingredient recipe of Gajar Ki Barfi that you can try with the winter special red carrots. Next time, when you get your hands on this fresh produce during its season, go for this sweet. I’m not saying that don’t make the halwa. All I’m saying is that this Carrot Burfi is also a way of having those similar halwa flavors in a mithai (sweet) form. Plus, it lets you portion control too as you know you’re going to have a piece of it, and not over-fill a bowl, as it happens in case of the halwa!
About Gajar Ki Barfi
This Gajar Ki Barfi is one of those many variations of one of the most popular forms of Indian sweetmeats, the barfi. It is interesting to know that the word ‘barfi’ stems from the Hindi word ‘barf’ that literally means ‘snow.’ Since a traditional milk or Khoya Burfi does give a snow-like appearance, hence the name. Although, the similarity just ends at that because barfi the sweet is full of taste as compared to the tasteless snow!
A classic burfi, where the use of milk-based ingredients without the addition of any special ingredient, keep it plain white, creamish or colorless. But this Carrot Burfi has a beautiful shade of red to it because of the use of fresh red carrots. It does have milk powder, but obviously the color of the vegetable is overpowering.
Table of Contents
In addition to the gajar (carrots) and milk powder, the other ingredients that go in this Gajar Ki Barfi recipe are ghee and sugar. The flavoring is done by the cardamom powder and pistachios that compliment the overall flavor of this gajar ka halwaish burfi.
After the Carrot Burfi is set properly, you can cut it in any shape that you like – square, rectangle, diamond, etc. – and serve. Along with this burfi made with a veggie, there are many other versions of this mithai that are available across the Indian subcontinent. Some are even fancy and very modern-day like. For instance, burfis made with chocolate, rose, mango, etc.
As I have been saying earlier in this post, the winter season also brings the fresh produce of red carrots with it, which is more popular in North India, especially Delhi. For this reason, these special ones are also called as red Delhi carrots. Since I also have a close connection with this side of the country, it is mandatory for me to make many carrot-based recipes at home, during this season.
This Gajar Ki Barfi is one of them. Others include the quintessential Gajar Ka Halwa as well as this lovely Gajar Ka Murabba that I prepare with the tender, juicy red carrots of the winter season. This gajar ka halwa recipe actually has 4 ways of making it, which includes a vegan version too. In fact, I also have this Instant Pot Gajar Halwa that you must try.
The recipe of this Carrot Burfi is similar to the way gajar halwa is made. Here in the burfi, I have used milk powder. So obviously, the preparation does not involve any milk, condensed milk or even khoya.
Though you can use any recipe of gajar halwa and make this Gajar Ki Barfi. All you have to do is to cook more than what you cook for the halwa, so that the sugar cooks more and the barfi sets after cooling.
This Carrot Burfi does not take much time to get done. Apart from grating the carrots and setting of the burfi, the recipe is actually really hassle-free and simple in nature. Have this burfi as a sweet or dessert after your dinner, it’s awesome anyway. You can scale the recipe too.
How to make Gajar Ki Barfi
Preparation
1. Rinse, peel and grate 550 grams carrots. In cup measurement, you will need 4 cups grated carrots.
2. Grease a pan or tray with ½ teaspoon ghee and keep aside.
Cooking carrot
3. Then, in a kadai or thick bottomed pan, melt 2 tablespoons ghee (clarified butter).
4. Add the grated carrots.
5. Mix very well.
6. Then, on low to medium heat, sauté the carrots till they are almost cooked. Stie frequently.
7. It takes about 10 to 12 minutes on low to medium heat to sauté the carrot.
Making barfi mixture
8. Then, add 1 cup (100 to 105 grams) milk powder.
9. Mix the milk powder with the carrot very well.
10. Sauté the mixture for a minute.
11. Then, add ⅓ cup sugar and ½ teaspoon cardamom powder.
12. Mix the sugar and cardamom powder very well with the carrot mixture.
13. The mixture will loosen up as the sugar melts. Continue to sauté on low to medium heat for about 7 to 9 minutes. Stir frequently.
For a more firm and dense consistency in the barfi, you can cook for 10 to 12 minutes more. I wanted a less firm texture, so cooked for less time.
14. When the mixture thickens and reduces, switch off the heat. A test is to take a small portion of the mixture and cool it. Then, roll into a small ball. It should easily form a ball.
Setting Gajar Ki Barfi
15. Immediately, pour the barfi mixture in the greased pan. Smoothen the top part with a spatula or spoon.
16. Sprinkle 18 to 20 chopped 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 mixture to cool and set at room temperature. You can also keep in the refrigerator after the barfi mixture cools to room temperature.
18. Slice and serve Carrot Burfi. The remaining portions can be refrigerated.
Expert Tips
- Substitutes: Beetroot in place of carrots; almond meal or almond powder in place of milk powder; coconut oil in place of ghee; any other dry fruits like almonds, cashews, raisins, etc. in place of pistachios
- If you want a more firm and dense consistency in the burfi, cook for more time. I cooked it for less time as I wanted a lesser firm texture in the burfi.
- A test to check whether the mixture is ready to be set to the burfi is: take a small portion of the mixture and roll it into a ball. You should be able to form this ball easily.
- You can set the burfi in the refrigerator too. Just keep the burfi mixture in the refrigerator after it cools down to room temperature.
- You can decorate the burfi pieces with some edible silver leaf (silver varq), if you have it at home.
More Barfi Recipes To Try!
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Gajar Ki Barfi | Carrot Burfi
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 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 gajar ki barfi. 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)
This Gajar Ki Barfi recipe from the archives was first published in April 2016. It has been updated and republished in March 2024.
Hello,
Thanks for this delicacy. Surely trying it out. would you suggest if i can use jaggery instead for barfi. Any tips for using this replacement.
Cheers and thanks again 😍
Geeta
Thanks. With jaggery just do not cook it more. When the mixture begins to leave the sides of the pan and looks thick, remove and allow to set.
thanks for the quick tip . would try it out 🤗
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,
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.