Gajar Ki Barfi | Carrot Burfi

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.

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.

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

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.

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