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 recipe
INGREDIENTS FOR carrot barfi recipe
- 2 tablespoon ghee (clarified butter)
- 550 grams carrots about 4 cups grated carrots (gajar)
- 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 (choti elaichi powder)
- 20 unsalted pistachios, sliced or any other dry fruits (optional)
- ½ teaspoon ghee for greasing pan or tray or plate
HOW TO MAKE carrot barfi recipe
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.
RECIPE TIPS
- milk powder - almond meal or almond powder.
- ghee - coconut oil.
- pistachios- any dry fruits like cashews, almonds, raisins etc.
- carrots - beetroots.
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.
RELATED RECIPES
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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.