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–+ servings

Carrot Burfi (Carrot Fudge) / Gajar Burfi

By Jigna
This Burfi resembles Carrot Halwa, and it is very straightforward to prepare. Carrot Burfi is soft, fudgy, and melts in the mouth.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Indian
Course Dessert
Diet Vegetarian
Servings 16 Pieces

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

  1. 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.
  2. 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.
  3. This recipe includes pistachio only for garnish, but you can also add it to the mixture. Also, use other nuts like cashews or almonds.
  4. I would recommend using full-fat or whole milk powder for the creamy and rich Carrot Burfi.
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