These soft, golden squares of Carrot Burfi are nutty, buttery, and taste like the best kind of celebration. I made my first batch after my neighbor Sofia brought some over during Diwali last year, and I've been hooked ever since. The way the cardamom hits you first, then the gentle sweetness from the carrots and milk, followed by little bursts of pistachio and almond, it's the kind of treat that makes you slow down and savor each bite.
If you love simple recipes that turn everyday ingredients into something special, or you're a fan of cozy desserts like Pumpkin Spice Fudge and Mango Tres Leches Cake, this traditional Indian sweet is going to feel right at home in your kitchen. Plus, it's easier to make than it looks, and the whole thing comes together in about 30 minutes of active cooking, which means you can have homemade mithai ready for gifting or serving without spending all day in the kitchen. I also love pairing it with treats like Rasmalai Recipe for a full dessert spread.
Why You'll Love This Carrot Burfi Recipe
My best friend Jackeline stopped by last week while I was making a batch, and she couldn't stop sneaking pieces before they were even fully set. "Wait, this is made from carrots?" she said, popping another square into her mouth. "I thought it was some kind of fancy caramel situation." I laughed because that's exactly how I felt the first time I tasted it. The carrots cook down so much that they lose their vegetable-y flavor and turn into something sweet, buttery, and almost luxurious. The mix of almonds, cashews, and pistachios gives each bite a little crunch, and the desiccated coconut adds a subtle chew.
What I love most is that it looks impressive, like something you'd buy from a fancy Indian sweet shop, but it only takes about 30 minutes of active cooking. You don't need any special skills or hard-to-find ingredients. Just a good heavy pan, some patience while the milk absorbs, and you'll have a tray of homemade Carrot Burfi that'll make everyone think you've been making Indian sweets your whole life.
Jump to:
Carrot Burfi Ingredients
Here's what you'll need to make this Carrot Burfi and nut sweet from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Grated carrots: Fresh, bright orange carrots form the base of this burfi dessert recipe and give it natural sweetness and color.
- Ghee: Adds rich, buttery flavor and helps the mixture come together with a glossy finish. Divided into two portions for cooking and finishing.
- Whole milk: Creates the creamy texture and helps the carrots soften as they cook down.
- Granulated sugar: Sweetens the burfi and can be adjusted based on your preference. You can reduce it to ½ cup if you like things less sweet.
- Ground almonds: Add a nutty richness and help thicken the mixture as it cooks.
- Ground cashew nuts: Bring a soft, buttery flavor and absorb moisture to create a fudgy texture.
- Ground pistachios: Give the burfi a beautiful green fleck and a subtle, earthy sweetness.
- Unsweetened desiccated coconut: Adds a chewy texture and mild tropical flavor that balances the richness.
- Milk powder: Thickens the mixture quickly and gives the burfi a denser, creamier bite. Nido brand works best in my experience.
- Ground green cardamom powder: The warm, floral spice that makes this taste authentically Indian and fills your kitchen with the most amazing smell.
How to Make Carrot Burfi
This Carrot Burfi recipe with milk powder comes together in a few simple steps.
Heat the ghee and sauté the carrots: Heat 2 tablespoons of ghee in a wide, heavy pan or kadai over low to medium heat. Add the grated carrots and sauté for 3 to 4 minutes, stirring frequently. The carrots will release steam as they warm and start to soften just a little.
Add milk and sugar: Add the sugar and milk to the carrots. Mix well and allow the milk to warm and the sugar to dissolve completely. When the mixture begins bubbling, cover and cook on low heat. Stir occasionally until the carrots are soft and mash easily, and the liquid is fully absorbed, which usually takes 12 to 15 minutes.
Stir in the nuts and coconut: Once the carrots are tender, add the ground nuts and desiccated coconut. Stir immediately, as the nuts will soak up the remaining moisture, and the mixture will start to thicken. Keep the heat on low and keep stirring.
Add milk powder and finish with ghee: Add the milk powder, ground cardamom, and the remaining ghee. Mix thoroughly, cooking for an additional 2 to 3 minutes while stirring continuously. The mixture will come together, cling to the spatula, and acquire a glossy, fudge-like appearance.
Spread and set: Transfer the mixture to a greased sheet pan or tray, spreading it evenly with a flat spatula to your desired thickness. Optionally, sprinkle chopped nuts on top for decoration. Let it set for 4 to 6 hours at room temperature, or refrigerate if needed, until the ghee hardens slightly and the burfi feels firm.
Cut and serve: Once fully set, cut into 16 squares. Carefully lift each piece with a flat spatula and place on a serving plate. The burfi will stay fresh for 5 to 6 days in the refrigerator or can be frozen for longer storage.
Substitutions and Variations
You can swap a few things based on what you have on hand. If you don't have milk powder, you can use khoya instead, which will give the burfi a slightly richer, more traditional flavor. For a Carrot Burfi recipe without milk powder, just replace it with an equal amount of crumbled khoya and cook it in during the final step.
If you're looking for a lighter version, try using condensed milk in place of the sugar and regular milk, though you'll need to adjust the quantity to avoid making it too sweet. For a carrot coconut burfi twist, double the desiccated coconut and reduce the ground nuts slightly. You can also add a pinch of saffron soaked in warm milk for a more festive look and flavor.
Equipment For Carrot Burfi
A wide heavy pan or kadai is essential because it allows the milk to evaporate evenly without burning. A good spatula helps you stir continuously without scraping up any stuck bits. A sheet pan or tray is needed for spreading the mixture, and a flat spatula makes it easy to smooth everything out and lift the pieces cleanly once they're set.
Storage and Freezing Tips
Store your homemade Carrot Burfi in an airtight container in the refrigerator for up to 5 to 6 days. The ghee will keep everything moist and fresh. If you want to make it ahead for a party or festival, you can freeze the squares for up to a month. Just layer them between parchment paper so they don't stick together, and thaw them in the fridge a few hours before serving.
Serving Suggestions
Serve these Carrot Burfi sweets on a pretty platter alongside a hot cup of chai or cardamom coffee. They're also wonderful as an after-dinner treat with a scoop of vanilla ice cream or a drizzle of warm milk on top. For festive gatherings, arrange them on a tray with other Indian sweets like Pumpkin Snickerdoodles or Cheesecake Bars for a colorful dessert spread. I also love packing a few squares in small boxes tied with ribbon as edible gifts during Diwali or the holidays.
Expert Tips
Use fresh, bright orange carrots and grate them just before cooking for the best flavor and moisture. Don't skip the step of covering and cooking the carrots with milk, it's what makes them tender and helps them absorb all that sweetness.
Stir constantly once you add the milk powder and nuts, because the mixture thickens fast and can stick to the bottom of the pan if you're not paying attention. If the Carrot Burfi feels too soft after setting, pop it in the fridge for an hour or two to firm up. And if you want a smoother texture, you can pulse the grated carrots in a food processor for a few seconds before cooking.
FAQ
How to make Carrot Burfi?
To make carrot barfi, sauté grated carrots in ghee, then cook them with milk and sugar until soft and the liquid absorbs. Stir in ground nuts, coconut, milk powder, and cardamom, then spread the mixture in a greased tray and let it set for a few hours before cutting into squares.
What is a traditional Indian dessert with carrots?
Gajar ka halwa is the most traditional Indian carrot dessert, a warm pudding made with grated carrots, milk, sugar, and ghee. Carrot Burfi, or gajar pak, is a firmer, fudge-like version that's sliced and served as mithai during festivals.
Is gajar ka halwa healthy or unhealthy?
Gajar ka halwa contains carrots, which are nutritious, but it's also made with sugar, ghee, and milk, so it's best enjoyed in moderation as a treat. You can reduce the sugar and ghee slightly to make it a bit lighter without losing too much flavor.
What is Gajrela Barfi in English?
Gajrela Barfi is simply Carrot Fudge or Carrot Burfi in English. It's a sweet, dense Indian dessert made from carrots, milk, sugar, and nuts that's set into firm squares and served as a festive treat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Carrot Burfi
Carrot Burfi (Gajar Pak)
Ingredients
Method
- Heat 2 tablespoons of ghee in a wide, heavy pan or kadai over medium heat. Add the grated carrots and sauté them gently for 3-4 minutes, stirring frequently.
- Add the sugar and milk to the carrots and mix well. Allow the milk to warm up and sugar to dissolve. Once the mixture starts bubbling, cover the pan and cook on low heat. Stir occasionally until the carrots are soft and all the liquid has evaporated, about 12-15 minutes.
- Stir in the ground almonds, ground cashew nuts, ground pistachios, and desiccated coconut. Mix immediately as the nuts will absorb the remaining moisture and help thicken the mixture. Keep the heat on low.
- Add the milk powder, green cardamom powder, and the remaining 2 tablespoons of ghee. Stir thoroughly and continue cooking on low heat for another 2-3 minutes until the mixture thickens, clings to the spatula, and has a glossy appearance.
- Transfer the burfi mixture to a greased sheet pan or tray. Use a flat spatula to spread it evenly to your desired thickness. Optionally, sprinkle chopped nuts on top for decoration. Let it set for 4-6 hours until it hardens slightly. If necessary, refrigerate to speed up the setting process.
- Once fully set, cut the burfi into 16 square pieces. Use a flat spatula to lift each piece and transfer it to a serving plate.
Leave a Reply