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Carrot Burfi Recipe | Carrot Barfi Recipe

Carrot Burfi Recipe with Step by step pictures. This recipe is made with grated carrot, condensed milk, sugar as main ingredients. It is perfect to prepare for Diwali as it tastes amazing with an attractive color as well.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 pieces
Calories: 147kcal

Ingredients

  • ½ kg Carrots
  • ½ liter Milk
  • 1.5 cup Sugar
  • ½ cup Condensed Milk / Milkmaid
  • 2 tbsp Milk Powder
  • ¾ cup Ghee
  • 1 tsp Cardamom Powder
  • 3 tbsp Badam / Almonds chopped
  • 2 tbsp Pistachios chopped
  • Saffron a pinch
  • Red Food Coloring a pinch

Instructions

  • Take carrots and little milk in a blender and make it into a coarse puree. Set aside.
  • Heat 2 tbsp 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 147kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 30mg | Potassium: 130mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4225IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 0.1mg
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