Carrot Burfi (Carrot Fudge) / Gajar Burfi
This Burfi resembles Carrot Halwa, and it is very straightforward to prepare. Carrot Burfi is soft, fudgy, and melts in the mouth.
Video
Ingredients
- 1 tablespoon ghee
- 5 cups (550g) grated or shredded carrots (approximately 6-7 large carrots)
- 1 cup (240ml) whole milk
- ¾ cup (90g) milk powder (preferably full-fat)
- ¾ cup (150g) cane sugar or regular sugar (add more or less as needed)
- ¼ teaspoon cardamom powder
- 2 tablespoon chopped unsalted pistachios (or other nuts of choice)
Instructions
- Rinse, peel, and grate the carrots. You can also shred them in a food processor.
- 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 in a nonstick pan and add grated carrots. Mix well and cook the carrots for 7-8 minutes or until they are soft and the color changes to bright orange.
- Add milk and mix well. Continue cooking the carrots until all the milk is absorbed and the 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 and reduced and stops sticking to the pan. The 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. The mixture is ready if you can easily form a ball out of it.
- 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 pistachios evenly on the top and lightly press with the spatula. Let the Carrot Burfi mixture cool down, then cover it and place it in the fridge to set for at least two hours.
- When you are ready to serve, remove it from the refrigerator and slice it as you desire.
- Serve immediately, and keep the leftovers in an airtight container in the fridge.
Notes
- Carrots: Use fresh and juicy carrots and grate them using a fine grater. Finely grated carrots will be cooked faster, and the Burfi will be soft and melt in the mouth. Also, the sweeter carrots are better for the recipe.
- Milk and Milk Powder: Use whole or full-fat milk and milk powder if possible. Full-fat dairy makes the Gajar Burfi creamy and rich. However, if you want a low-fat recipe, use 2% milk and skimmed milk powder.
- Cooking the Carrots: The carrots must be cooked thoroughly before adding the milk. If they are not cooked properly, they will give the burfi an unpleasant crunch.
Nutrition (Approximate Values)
Calories : 86kcalCarbohydrates : 16gProtein : 2gFat : 3gSaturated Fat : 2gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 1gCholesterol : 8mgSodium : 50mgPotassium : 211mgFiber : 1gSugar : 14gVitamin A : 6739IUVitamin C : 3mgCalcium : 68mgIron : 0.2mg
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