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Best carrot burfi, gajar ki barfi, quick and simple carrot desserts Indian
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5 from 7 votes

Carrot Burfi - Easy Carrot Dessert Recipe | Gajar Ki Barfi

Carrot Burfi or Gajar Ki Barfi is a quick and easy-to-make, soft and melt-in-mouth Indian sweet or mithai recipe prepared using freshly grated carrots.
One of the best recipes to try when carrots are in season especially during festivals like Diwali, Karwa Chauth, Thanksgiving, and Christmas.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert, sweets
Cuisine: Indian, north indian, South Indian
Servings: 12
Calories: 131kcal
Author: Kushi

Equipment

  • 1 Greased plate
  • 1 Cooking pan

Ingredients

  • 4 cups Carrots, peeled and grated
  • 3 tablespoon Ghee (brown butter or melted butter)
  • ¾ cup Milk
  • ½ cup Sugar
  • ¾ cup Milk powder
  • ¼ teaspoon Cardamom powder
  • Pistachios or nuts of your choice for garnish

Instructions

  • 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.
    3 tablespoon Ghee (brown butter or melted butter), 4 cups Carrots, peeled and grated
  • Next, add milk and stir well. Continue to cook till carrot turns soft and milk evaporates almost completely.
    ¾ cup Milk
  • Add sugar and stir till sugar melts and the mixture thickens.
    ½ cup Sugar
  • Now add milk powder and stir thoroughly. See that there are no lumps.
    ¾ cup Milk powder
  • 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.) check the video above recipe maker
    ¼ teaspoon Cardamom powder
  • 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.
    Pistachios or nuts of your choice for garnish
  • Let it set for 30 minutes. Cut them into squares or desired shapes.

Video

Notes

  • 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.

Nutrition

Calories: 131kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 65mg | Potassium: 266mg | Fiber: 1g | Sugar: 14g | Vitamin A: 7227IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 0.2mg