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 paratha, carrot tomato soup, aloo gajar, carrot ginger soup, gajar ka murabba. every year i make gajar halwa with the tender juicy carrots we get in winters. by now i have shared these versions of gajar halwa:
- carrot halwa with milk (traditional slow cooked version)
- carrot halwa with condensed milk (quick method)
- carrot halwa with almond milk (quick method and vegan version of carrot halwa)
- microwave carrot halwa (quickest method)
- gajar halwa in pressure cooker – easy and a less time taking recipe of preparing gajar 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 kaju katli, dry fruits barfi, paneer barfi, mysore pak, coconut barfi and 7 cup barfi recipe.
carrot burfi recipe card below:
carrot barfi recipe | gajar burfi recipe
gajar burfi recipe - easy, quick and tasty recipe of barfi made with carrots.
ingredients (1 cup = 250 ml)
- 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 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 notes
substitutions you can make in carrot barfi:
- milk powder - almond meal or almond powder.
- ghee - coconut oil.
- pistachios- any dry fruits like cashews, almonds, raisins etc.
- carrots - beetroots.
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step by step gajar barfi or carrot burfi recipe:
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.
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. for more delicious carrot recipes, you can check this link -> 23 carrot recipes.
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.