Oct 18, 2014

Carrot Burfi Recipe / Gajar Ki Burfi Recipe

Carrot halwa is one of my all time favourite deserts, i make it more often than any other sweets. I make it lots of different way and each time it turn out to be good. Carrots are a great veg for deserts, anything made out of it taste yum, like american carrot cake and my carrot raisan cake.

Few weeks back, when we went to our near by bakery. I was looking at their sweets section. I found a lovely looking orange colour burfi on their sweets array. Loved it so much, i bought couple of pieces for taste. When i came home, i tasted it and it was like kalakand. I am sure they used chenna in that. I wanted to try my version if it.

This is the recipe which i came up with and it turned out to be good..Hope you will love it and let me know how it turned out for you..

Preparation Time : 10 mins
Cooking Time : 45 mins to 1 hour
Makes : 20 pieces


Carrots - 1/2 kg
Milk - 1/2 liter
Sugar - 1.5 cup
Condensed Milk / Milkmaid - 1/2 cup
Milk Powder - 2 tblspn
Ghee - 3/4 cup
Cardamom Powder - 1 tsp
Badam / Almonds - 3 tblspn chopped
Pistachios - 2 tblspn chopped
Saffron a pinch
Red Food Colouring a pinch


Take carrots and little milk in a blender and make it into a coarse puree. Set aside.

Heat 2 tblspn of ghee in a heavy bottom kadai. Add in the puree and cook till the mix gets dry and raw smell leaves from carrot.

Now add in milk and cook till the carrot is cooked and milk is evaporated.

Add in sugar and mix well. Keep cooking till it gets little thick.

Now mix condensed milk with some milk powder and add it to the carrot.

Add in food coloring if using and mix well.

Add in ghee spoonful at a time and keep cooking till it gets thick.

It will get really thick and starts to leave the sides.

Now heat a tsp of ghee and fry some badam in it. Pour this over the barfi and mix well.

Add in cardamom powder and mix as well.

Now pour this into greased pan and let it set for 4 to 5 hours.

Now cut into slices and serve.


1)This burfi will be on the softer side. But taste really yummy.
2)Instead of setting it as burfi, you can spoon it into bowls and serve as halwa.

Take your ingredients

chop carrots into small pieces

Take carrot in a mixer

add some milk

make it into a coarse puree

remove it to a bowl

Heat some ghee in a kadai

Add in carrot puree

Keep sauteing

cook till the raw smell leaves and carrots get dry

add in milk

mix well

cover and cook

now the carrot is cooked and dry

add in sugar

keep cooking

while it is cooking, take condensed milk in a bowl

add in some milk powder

mix well

Now the mix has got little thick

add in condensed milk mix

mix well

add some food colouring as well

mix well

Cook well

Add in ghee

keep cooking

it will start to thick

add some more ghee

Cook till the mix starts to leave the sides

now heat a tsp of ghee in a pan

add some chopped badam

fry till golden

pour this into the carrot mix

add in some cardamom powder

mix well

Pour this into greased tray

sprinkle top with some pista

sprinkle some saffron

Let it set, cut into squares



  1. Thts a gorgeous colored burfi. Looks yummy.

  2. Is milk powder mandatory?

  3. @Anonymousyes it gives the texture..u can skip it if you dont want too

  4. Hi i love yummy tummy. Plss keep updated Chinese recipie

  5. Taste was good aarthi but not able to cut like pieces as it is Very soft even afterresting.

  6. Hi aarthi can i add khoya instead of condensed milk


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