Gajar Ki Barfi | Carrot Burfi

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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!

gajar ki barfi squares garnished with chopped pistachios and served on a steel plate with text layover.

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.

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.

More on this recipe

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.

Step-by-Step Guide

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.

grated carrots for making carrot burfi.

2. Grease a pan or tray with ½ teaspoon ghee and keep aside.

tray greased with ghee to set carrot burfi.

Cooking carrot

3. Then, in a kadai or thick bottomed pan, melt 2 tablespoons ghee (clarified butter).

melting ghee in a thick bottomed pan for making carrot burfi.

4. Add the grated carrots.

grated carrots added to the ghee for making carrot burfi.

5. Mix very well.

grated carrots mixed well with the ghee for making carrot burfi.

6. Then, on low to medium heat, sauté the carrots till they are almost cooked. Stie frequently.

sautéing carrots by stirring frequently.

7. It takes about 10 to 12 minutes on low to medium heat to sauté the carrot.

sautéing carrots for making carrot burfi.

Making barfi mixture

8. Then, add 1 cup (100 to 105 grams) milk powder.

adding milk powder to grated carrot for making carrot burfi.

9. Mix the milk powder with the carrot very well.

mixing milk powder with grated carrot.

10. Sauté the mixture for a minute.

sautéing carrot-milk powder mixture.

11. Then, add ⅓ cup sugar and ½ teaspoon cardamom powder.

sugar and cardamom powder added to the carrot mixture.

12. Mix the sugar and cardamom powder very well with the carrot mixture.

mixing sugar and cardamom powder 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.

sautéing carrot mixture.

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.

cooked gajar ki barfi mixture.

Setting Gajar Ki Barfi

15. Immediately, pour the barfi mixture in the greased pan. Smoothen the top part with a spatula or spoon.

coked gajar ki barfi mixture spread in the greased tray.

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.

chopped pistachios sprinkled on the spread barfi mixture.

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.

gajar ki barfi mixture cut into squares.

18. Slice and serve Carrot Burfi. The remaining portions can be refrigerated.

gajar ki barfi squares garnished with chopped pistachios and served on a steel plate.

Expert Tips

  1. 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
  2. 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.
  3. 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.
  4. You can set the burfi in the refrigerator too. Just keep the burfi mixture in the refrigerator after it cools down to room temperature.
  5. 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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carrot barfi recipe, gajar burfi recipe

Gajar Ki Barfi | Carrot Burfi

Easy, quick and tasty recipe of carrot burfi made with carrots, milk powder, ghee sugar and cardamom powder.
5 from 13 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine North Indian
Course Desserts
Diet Vegetarian
Difficulty Level Moderate
Servings 15 barfi pieces
Units

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
  • 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

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.

Nutrition Info (Approximate Values)

Nutrition Facts
Gajar Ki Barfi | Carrot Burfi
Amount Per Serving
Calories 98 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 57mg2%
Potassium 244mg7%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 6265IU125%
Vitamin C 2.9mg4%
Calcium 91mg9%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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This Gajar Ki Barfi recipe from the archives was first published in April 2016. It has been updated and republished in March 2024.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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59 Comments

  1. 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 😍
    Geeta5 stars

    1. 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.

  2. Hello! Please tell me where to purchase milk powder? Is it in the regular grocery store – powdered milk? Thanks!

  3. 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!

    1. 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.

  4. 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

  5. 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.

    1. nita, yes you can double it. cooking time will not be doubled but it will increase.

  6. 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?

  7. 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 ?5 stars

    1. Welcome Hema. Nice to know that in the end you managed the perfect barfi.

  8. 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?

    1. 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.

  9. 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?5 stars

    1. 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.

  10. 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.5 stars

    1. 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 sautΓ©ed 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.

      1. 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. πŸ™‚
        Anupam5 stars

        1. 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.

  11. 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..5 stars

    1. 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.

    1. you can use butter. but add unsalted butter. taste will change with butter.

  12. Just did this today! The substitute for milk powder tip worked well πŸ™‚
    Love the recipes you come up with and appreciate the gentle tone you use while explaining each step. Kudos to you !

    1. thankyou so much jahnavi for your kind and positive words πŸ™‚ glad you liked our explaination god bless you.

  13. Why only milk powder is added? what if plain milk is added instead of milk powder?

    1. 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.

  14. The almond meal substitution is brilliant. I must cook for people who cannot digest milk, so I very much appreciate this.

  15. 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?5 stars

    1. soorya carrot leaves moisture so no need to add water. cook with their own moisture hope this help’s you and thankyou.

  16. Iam a big fan of ur site. Nice explanations with pics.
    Can i use lactogen baby milk powder in place of normal milk powder.

    1. 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.

  17. Another amazing recipe .. Can we use powdered sugar as sometym i feel granulated sugar z nt melting

  18. 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?

  19. 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..

    1. 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.

  20. 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 πŸ˜€ Thanks for such a short and sweet recipe..Waiting for newer recipes..

  21. Love all yur recipies.U r recipies r simply awesome.Being a vegie ,its the perfect website for me.