Go Back
–+ servings
Carrot Burfi pieces garnished with crushed pistachios, served on a white plate.

Carrot Burfi (Gajar Pak)

No ratings yet
A rich and fragrant Indian sweet made with fresh carrots, ghee, and aromatic spices, perfect for celebrations and gifting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Burfi Setting Time 5 hours
Total Time 5 hours 40 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Indian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 500 g carrots grated measured after grating
  • 4 tablespoons ghee divided measure after melting
  • 400 ml whole milk full-fat milk for best results
  • ¾ cup granulated sugar can reduce to ½ cup for less sweetness
  • 2 tablespoons ground almonds adds nutty texture
  • 2 tablespoons ground cashew nuts adds smooth texture
  • 2 tablespoons ground pistachios for flavor and color
  • ½ cup unsweetened desiccated coconut adds texture and flavor
  • ⅓ cup milk powder whole milk powder like Nido
  • ½ teaspoon green cardamom powder adds aromatic flavor

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 10mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 1500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This carrot burfi makes a sweet and fragrant treat for festive occasions, offering a melt-in-your-mouth experience with a nutty crunch.

Tried this recipe?

Let us know how it was!