Carrot burfi is a popular Indian sweet made with carrots, milk, sugar, and ghee (clarified butter). It is a delicious and rich dessert that is often served during festivals or special occasions.
Carrot burfi is typically flavored with cardamom, nuts, and sometimes even saffron for added richness and flavor. Its vibrant orange color and sweet taste make it a favorite among both children and adults alike. It is a perfect way to enjoy the naturally sweet and nutritious carrots in a decadent dessert form.
Carrot Burfi
6
servings10
minutes20
minutesCarrot burfi is a popular Indian sweet made with carrots, milk, sugar, and ghee (clarified butter). It is a delicious and rich dessert that is often served during festivals or special occasions.
Ingredients
Carrot big – 2 (Grated finely)
Sugar equal to the measure of the carrot gratings
Ghee – 4 or 5 tablespoons
Cashew Nuts – 8 to 10
Cardamom 4 large – powdered
Directions
- In a heavy-bottomed kadai, heat 1–2 tablespoons of ghee over medium heat. Add the grated carrot and sauté until the raw smell disappears.
- In a separate pan, fry the cashew nuts in a little ghee until golden, then set them aside.
- In the same kadai, dissolve sugar in water (use ¼ cup of water for every 1 cup of sugar) and bring it to a boil until it reaches a one-string consistency. Add the sautéed carrot to the sugar syrup and mix well.
- Gradually add ghee while continuously stirring the mixture until it starts pulling away from the sides of the pan. Stir in the fried cashew nuts and powdered cardamom, ensuring everything is well combined.
- Transfer the mixture to a greased plate and spread it evenly. Allow it to set for a while before cutting it into your desired shapes.
Notes
- One large carrot yields approximately 1 to 1.5 cups of grated carrot, sufficient for about four pieces of carrot burfi. Using the given measurements, you can expect 8 to 10 small pieces.
dear kamala,
when we know that it is time to pour it into a greased plate? any specific consistency needs to be looked for? can u answer immediately since I am trying to make it today for a few guests!
Hi Shobana,
Yes. The carrot mixture will be like a big ball and will not stick into your fingers when you touch it and easily leaves the sides of the vessel. Actually it is like a dough and you can spread it using a spatula.
Best wishes for making this burfi and let me know the result.
Hi kamala,
This burfi was divine. You can see the results here.
http://soupsndesserts.blogspot.com/2010/10/carrot-burfi.html
Thank you very much.
Hi Shobana,
It is wonderful. I will try with less sugar too. The picture in your blog is so perfect.
I stumbled upon your blog, by chance. Trust me its a treasure trove of recipes. You won’t believe it… I stayed up at night just copying your recipes. Trying it out soon… will surely let you know the results… Thanks a lot , aunty:) u are truly awesome
Welcome to our site Brinda Chengappa.
Hello aunty I tried this recipe today & followed all the instructions. However I am not able to get pieces. The consistency is like halwa. Can you please guide me as to what went wrong
Thanks
Arthi
To get the right consistency for burfi, you have to cook little more than halwa stage.
Thanks aunty. I cooked it more than halwa stsge but I guess I overcooked it :(. It became very hard but taste was good. Next time I will try to cook it to the right consistency. Thanks for the recipe