Carrot Burfi or Gajar ka Burfi is a very simple yet classic dessert prepared with few ingredients. You do not need condensed milk or milk powder or khoya to prepare this burfi. All the ingredients needed to make this burfi are commonly available at home. Today let us learn how to make this delicious carrot burfi following this easy recipe with step wise pictures.
Carrot Burfi-Easy Gajar Burfi
Prep Time : 10 mins
Cook Time : 20 mins
Yields: 6 Burfis
Recipe Category: Dessert-Carrot
Recipe Cuisine: Indian
Author:Padhu Sankar
Yields: 6 Burfis
Recipe Category: Dessert-Carrot
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Carrot – 2 1/4 cup grated
Coconut – 1 cup grated
Ghee – 3 tbsp
Milk – 1 cup
Sugar – 3/4 cup
Cardamom Powder -1/4 tsp
Cashew nuts – 10-12
Preparation
Line a tray with parchment paper or butter paper and keep it ready.
Wash, peel the skin and grate carrots. Use the bigger hole in the grater to grate the carrots.
Grate coconut and keep it ready. I have used fresh coconut but you can also use desiccated coconut.
Saute cashew nuts in a tsp of ghee and keep it aside.
Method
Heat a tbsp of ghee and saute the carrots and grated coconut on medium heat until the carrot become s a little soft.
Then add milk and cook on medium heat, stirring from time to time until all the milk evaporates.
Once all the milk evaporates, add sugar. After you add sugar, the mixture becomes watery again.
Add cashew nuts, remaining ghee and cook on medium heat stirring until it leaves the sides of the pan. Add cardamom powder and mix well.
Transfer the mixture to the parchment paper lined tray/pan. Since I wanted thick burfis, I used only half the pan to spread the mixture.
Grease a spoon with ghee and smoothen the surface. Leave it to cool. Once it cools, grease a knife with a little ghee and make cuts but do not remove the pieces. Refrigerate for an hour for it to set and then remove the pieces carefully and serve.
You can decorate it with a cashew nut if preferred.
Shelf life – Keeps well in an airtight container or any container with lid in the refrigerator for 3 days.
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Wow , this is totally awesome. Looks really delicious ..
As your other recipes says, I have heard of halwa and kheer but this is the first time I am seeing this burfi.. Your picture explanation is very good.. Will try it soon!
hi ur burfi is really nice i will try this, can u tell the recipe for making sukian it will be done with kadalai paruppu on diwali day
Can I make this without the coconut? It looks delicious.
You cannot make this without coconut as because of coconut it sets.
Can we use desicated coconut powder instead fresh to increase shelf life?
Yes, you can.
Can the cashews be omitted?
Yes, but it gives richness to the burfi.
Can we use Jaggery instead of sugar
Dear Padhu, I tried to comment but the page jumped back to my e-mail address and would not behave properly.
All I wanted to say is THANK YOU ! for the burfi recipe
I am fifty seven and have loved burfi since I first tasted it as a boy of thirteen. When my very beloved and beautiful wife goes out I’m heading for the kitchen. …