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
Course: SweetsCuisine: IndianDifficulty: Medium
Servings
6
servingsPrep time
10
minutesCooking time
20
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 Nos (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 kadai with a thick bottom, heat one or two tablespoons of ghee over medium heat. Add the grated carrot and sauté until its raw smell disappears. In a separate pan, fry the cashew nuts in a little ghee until golden, then set aside.
- In the same kadai, dissolve sugar in water (for 1 cup of sugar, use ¼ cup of water) and bring it to a boil until it reaches a one-string consistency. Stir in the sautéed carrot, mixing well.
- Gradually add ghee while continuously stirring the mixture, until it pulls away from the sides of the pan. Incorporate the fried cashew nuts and powdered cardamom into the mixture, blending thoroughly.
- Pour the final mixture into a greased plate and allow it to set briefly before cutting it into your desired shape.
- Note: One large carrot should yield about 1 to 1.5 cups of fine gratings, which will result in approximately four pieces of carrot burfi. With the given measurements, you should expect to get 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