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 Carrot 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!
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 winter.
The recipe of carrot barfi 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.
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.
Have this carrot 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
1. Rinse, peel and then grate 550 grams of carrots. In cup measurement, you will need 4 cups of grated carrots.
2. Grease a pan or tray with ½ teaspoon ghee and keep aside.
3. Then in a kadai or thick bottomed pan, melt 2 tablespoons of ghee (clarified butter).
4. Add the grated carrots.
5. Mix very well.
6. Then on a low to medium heat, with frequent stirring saute the carrots till they are almost cooked.
7. It takes about 10 to 12 minutes on a low to medium heat.
8. Then add 1 cup of 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 teaspoon 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 heat.
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 heat. A test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball.
Setting Gajar Barfi
15. Immediately, pour the 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 barfi. The remaining portions can be refrigerated.
If you are looking for more tasty Barfi varieties then do check:
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
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 post from the archives first published on Jan 2016 has been republished and updated on January 2023.
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.