One of the best recipes to try when carrots are in season, especially during festivals like Diwali, Karwa Chauth, Thanksgiving, and Christmas.
New to barfi or burfi? Try my popular recipe on the blog MILK BURFI (MILK POWDER BARFI) to know more about this special Indian sweet. Carrot Burfi is a build-on recipe or extended version of the popular Indian sweet GAJAR KA HALWA. The taste is almost similar to halwa but the texture is different. The addition of milk powder dries out the moisture giving it the texture of BARFI. Instead of milk powder, you can also use coconut to absorb the moisture.
Last year for Diwali I had prepared CARROT HALWA and to make the holiday season extra special I had prepared CARROT HALWA CAKE. This time I have prepared carrot burfi and also a special treat using the same. Any guess guys? Stay tuned.
You can also make carrot laddu or ladoo using the same mixture instead of burfi. To make carrot laddus, instead of spreading the mixture on a greased plate take small portions and shape them into balls.
Ingredients for Carrot Burfi | Gajar Ki Barfi
4 cups Carrots, peeled and grated 3 tablespoon Ghee, (melted butter or brown butter) ¾ cup Milk ½ cup Sugar ¾ cup Milk powder ¼ teaspoon Cardamom powder Pistachios for garnish
How to make Carrot Burfi | Gajar Ki Barfi
Grease a plate or baking sheet, or line it with parchment paper and set aside. In a pan or kadai heat ghee. Now add the grated carrots and sauté them till the carrot starts changing color and begins to shrink. Next, add milk and stir well. Continue to cook till carrot turns soft and milk evaporates almost completely. Add sugar and stir till sugar melts and the mixture thickens. Now add milk powder and stir thoroughly. See that there are no lumps. Mix till mixture separates from the pan. Take a small piece of the mixture and try rolling it to form a ball. If you can do that easily then at this point add cardamom powder, mix, and switch off the flame. (You can make balls using this mixture if you love to serve these as ladoos.) Transfer the mixture to the prepared plate and spread it evenly depending on the desired thickness. (approximately ½ to ¾ inch thick) Top it with pistachios and press them gently using a spatula. Let it set for 30 minutes. Cut them into squares or desired shapes.
Love richer burfi? Then use milkmaid or condensed milk instead of sugar. Milk powder is used basically to absorb any moisture and make it firmer. Thus the texture of the final product is much different than carrot halwa. If you cannot find good quality milk powder, you can even use grated coconut, almond powder, or cashew powder. Barfi should always be cooked on low to medium-low flame. For the best results, cook the carrot till the rawness goes off completely even before you add milk.
This depends on the final texture of the burfi you prefer. If your barfi doesn’t set at all, it means you have undercooked the mixture. For firmer and denser texture you have to cook more, and for soft and less firm texture cook it for a lesser time. Basically, when you take a small piece of the mixture and try to shape them into a ball, you should be able to do it easily and that is the right stage.
Any leftover carrot barfi should be stored in an airtight container in the refrigerator. Love beetroot over carrot? You can simply substitute carrot with beetroot to make beetroot burfi.
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Detailed step by step video on making of carrot burfi (Gajar ki barfi)
Recipe card
If you like this carrot barfi or gajar halwa burfi recipe,
Don’t miss to check out some of my favorite and delicious Indian desserts and sweets (meetha or mithai) to try this festival season or any time of the year. For more recent updates, follow me on Pinterest, Instagram, and Twitter. Click below to save it on Pinterest
