Carrot Burfi or Gajar Burfi is a popular Indian sweet, and it resembles Carrot Halwa or Gajar Halwa. It is very straightforward and easy to make this Burfi and requires only a few ingredients. Carrot Burfi or Carrot Fudge is sweet, super delicious, and pleasing; if you like Gajar Halwa, you must try this Burfi as well.
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Carrot Burfi (Carrot Fudge) / Gajar Burfi:
Carrot Burfi or Gajar Burfi is thicker than Halwa, and after setting it in the fridge, we can easily cut it into pieces. Also, making Burfi is more straightforward and a kind of instant recipe using milk powder.
It requires few ingredients and is popularly made in wintertime when carrots are in a peak season.
Let’s Have a Look at The Ingredients:
- Carrots: I have used red carrots, but use what is available to you. However, use fresh and juicy carrots for the soft and fudgy Burfi. Do not use pre-packaged shredded carrots. Pre-packaged carrots are dry and not as juicy as fresh ones. Also, use a fine grater to grate the carrots, finely grated carrots will cook faster, and Burfi will become melt in the mouth.
- Milk: Use whole or full-fat milk only. Low-fat milk will not make the Burfi creamy and rich. We can also replace some milk with cream to add more creaminess to the Burfi.
- Milk Powder: I will recommend using full-fat milk powder. We are not using Mawa or Khoya to make carrot Burfi. But we are substituting it with milk powder. So to make the Burfi thick and creamy, it is necessary to use full-fat milk powder. However, if you prefer, you can use low-fat or skimmed milk powder.
- Sugar: I have used organic cane sugar in this recipe. But we can also use regular sugar. Using ¾ cup of sugar is enough to make perfectly sweet Bufri. But use less or more sugar as per your sweetness preference. If carrots are very sweet, we might need less sugar. So, first, add ½ cup of sugar, mix well and taste the mixture. Then add the remaining sugar gradually as required.
Success Tips For Carrot Burfi:
- Use fresh and juicy carrots. Use the fine grater to grate the carrots. Finely grated carrots will be cooked faster, and the Burfi will be soft and melt in the mouth.
- To make Burfi creamy and rich, use whole or full-fat milk. Also, I will recommend using full-fat milk powder.
- Make sure to cook carrots thoroughly before adding the milk. After all, it’s Burfi, and we don’t need any crunchiness of carrots.
Carrot Burfi / Gajar Burfi is:
- Full of Carrots
- Sweet, Soft, Melt In The Mouth
- Easy Recipe with Few Ingredients
- Delicious, Mouthwatering, and Pleasing
- Perfect Dessert after Dinner
How To Make Carrot Burfi / Gajar Burfi with Step by Step Instructions and Pictures:
Grease a glass pan or baking pan with Ghee, and line it with parchment paper. Keep the parchment paper edges bigger, so it is easy to lift the set Burfi.
Rinse the carrots, peel, and shred them.
Heat Ghee into a nonstick pan and add shredded carrots.
Mix well and cook carrots for 7-8 minutes or until carrots are soft and color changes to bright orange.
Add milk and mix well. Continue cooking the carrots until all the milk is absorbed and carrots are buttery soft.
Add milk powder and mix immediately. Mix until milk powder is well combined and there are no lumps.
It is essential to mix immediately after adding milk powder to avoid any lumps in the mixture.
Now add sugar and cardamom powder. Mix well. The mixture will become a little liquidy again because of sugar.
Continue cooking until the mixture becomes thick, reduced, and stops sticking to the pan.
Carrots will turn again bright and dark in color. It may take 8-12 minutes.
To check if the mixture is ready for Burfi, take a small spoonful of it.
Let it cool down and then roll into a ball. If you can easily make a ball out of it, the mixture is ready.
Turn off the heat and pour the mixture into a prepared baking pan or glass pan. Smooth out the top with the spatula or the back of a spoon.
Sprinkle chopped pistachio evenly on the top and press with the spatula very lightly.
Let the Carrot Burfi mixture cool down, then cover and place it in the fridge to set for at least two hours.
When you are ready to serve, take it out from the refrigerator and slice it as you desire.
Serve immediately and keep the leftovers in an airtight container placed in the fridge.
Carrot Burfi is delicious, moist, soft and full of carrots. It is very easy to prepare at home and makes a perfect sweet for any celebration. Also, it makes a perfect dessert post-dinner.
So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.
More Carrot Recipes:
You May Also Like:
- Coconut Ladoo / Creamy Coconut Ladoo Recipe
- Badam Rava Burfi / Badam Suji Burfi / Almond Semolina Fudge
- Kalakand / Easy Kalakand Recipe
- Kaju Katli / Cashew Fudge
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Recipe Card
Carrot Burfi (Carrot Fudge) / Gajar Burfi
Ingredients
- 1 tablespoon Ghee
- 5 Cups shredded carrots ((Approximately 6-7 large carrots))
- 1 & ½ Cups whole milk
- ¾ Cup milk powder ((Preferably full-fat))
- ¾ Cup cane sugar or regular sugar ((Add more or less as needed))
- ¼ teaspoon cardamom powder
- 15 Pistachio unsalted and chopped ((Or other nuts of choice))
Instructions
- Rinse the carrots, peel, and shred them.
- Grease a glass pan or baking pan with Ghee, and line it with parchment paper. Keep the parchment paper edges bigger, so it is easy to lift the set Burfi.
- Heat Ghee into a nonstick pan and add shredded carrots. Mix well and cook carrots for 7-8 minutes or until carrots are soft and color changes to bright orange.
- Add milk and mix well. Continue cooking the carrots until all the milk is absorbed and carrots are buttery soft.
- Add milk powder and mix immediately. Mix until milk powder is well combined and there are no lumps.
- Now add sugar and cardamom powder. Mix well. The mixture will become liquidy again because of sugar.
- Continue cooking until the mixture becomes thick, reduced, and stops sticking to the pan. Carrots will turn again bright and dark in color. It may take 8-12 minutes.
- To check if the mixture is ready for Burfi, take a small spoonful of it. Let it cool down and roll into a ball. If you can easily make a ball out of it, the mixture is ready.
- Turn off the heat and pour the mixture into a prepared baking pan or glass pan. Smooth out the top with the spatula or the back of a spoon.
- Sprinkle chopped pistachio evenly on the top and press with the spatula very lightly. Let the Carrot Burfi mixture cool down, then cover and place it in the fridge to set for at least two hours.
- When you are ready to serve, take it out from the refrigerator and slice it as you desire.
- Serve immediately and keep the leftovers in an airtight container placed in the fridge.
Notes
- This Burfi is perfectly sweet with ¾ cup of sugar for my family. But go with your sweetness preference. First, add ½ cup of sugar, taste the mixture and add more as needed.
- I have used red carrots in this recipe, but choose your choice of carrots. But make sure to use only fresh carrots. Do not use packaged shredded carrots. Cook the carrots thoroughly; Burfi should not be crunchy with uncooked carrots, but melt in the mouth.
- This recipe includes pistachio only for garnish, but you can also add it to the mixture. Also, use other nuts like cashews or almonds.
- I would recommend using full-fat or whole milk powder for the creamy and rich Carrot Burfi.
Thanks for coming! Let me know what you think.