About Carrot Burfi Recipe
Carrot Burfi is a traditional Indian sweet dessert recipe. Which is prepared with fresh carrots, milk, sugar, and aromatic ingredients like cardamom. This delicious dessert is perfect for festivals, special occasions, or simply to satisfy your sweet cravings.
To prepare Carrot Burfi, start by grating fresh carrots. Cook the grated carrots in a little ghee (clarified butter) until they soften and release their natural sweetness. Once cooked, add full-fat milk and cook it down, allowing the mixture to thicken. Add sugar to the mixture and stir continuously to avoid burning. The sugar will melt and combine with the carrots and milk to form a smooth, thick consistency.
You can incorporate cardamom powder and crushed nuts like almonds or cashews. Once the mixture reaches a fudge-like consistency, transfer it to a greased tray or plate and let it cool. Once set, cut the Carrot Burfi into squares or diamond shapes.
This treat is not only delicious but also nutritious, as it provides the goodness of carrots, rich in vitamins, and the creamy texture from milk. It’s a simple yet delightful recipe that everyone can enjoy.
Carrot Burfi offers a perfect blend of natural sweetness and a melt-in-the-mouth texture, making it a must-try for anyone who loves Indian desserts.
For more recipes you might like please do check
Gajar Ka Halwa
Carrot Kheer
Royal Khoya Kheer
boondi ki kheer
Sweetcorn kheer
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Essential Ingredients Perfect Carrot Burfi Recipe
Ghee (Clarified Butter):
It adds richness and enhances the flavour. It also prevents sticking and helps bind the ingredients.
Carrots:
Always use fresh, juicy, and tender carrots, Red carrots work best for rich colour and natural sweetness.
Milk:
Full-fat milk adds creaminess and helps cook the carrots to a soft, luscious consistency.
Condensed Milk:
Sweetened condensed milk enhances the flavour and reduces cooking time while adding a smooth texture.
Cream:
A touch of cream makes the burfi richer and gives it a melt-in-the-mouth texture.
Dry Fruit Powder:
Finely ground almonds, cashews, or pistachios add a nutty flavour and nutritional boost.
Cardamom Powder:
Freshly ground cardamom powder infuses the burfi with a warm, aromatic sweetness that complements the carrots.
Chopped Nuts:
Garnish with chopped almonds, pistachios, or cashews for added crunch and visual appeal.
How To Make a Perfect Carrot Burfi Recipe
- Place a heavy-bottomed cooker on medium heat and add 2 tbsp of ghee. Let it melt completely.
- Add the sliced carrots to the pan. Sauté them in ghee for 3-5 minutes until they soften and release a sweet aroma.
- Pour in 1 cup of milk and mix well. Close the lid and let it cook for 1-2 whistles on low flame.
- Carrots are well-cooked. Mash them well. Transfer to a broad and deep pan.
- Cook over medium heat until the milk is absorbed by the carrot while stirring occasionally,
- Stir in 200 gm of condensed milk and 1/2 cup of fresh cream and cook them for 5-7 minutes.
- Add 1/2 cup of milk powder and add 1/4 dry fruit powder and ½ tsp of cardamom powder.
- Stir well, Mix thoroughly and cook until the mixture starts to thicken and leaves the sides of the pan.
6. Transfer and Garnish:
- Grease a tray or plate with ghee and transfer the mixture.
- Spread it evenly to your desired thickness.
- Garnish with chopped nuts, pressing them gently into the mixture.
- Let the burfi cool completely at room temperature for about 3-4 hrs.
- Once set, cut it into squares or diamond shapes.
Tips for Perfect Carrot Burfi Recipe
Use Fresh and Juicy Carrots:
Opt for fresh, tender carrots, they have a natural sweetness and cook faster. Red carrots are ideal for a traditional taste.
Cook Slowly:
Always cook on a medium or low flame to avoid burning the milk and carrots. Stir frequently for even cooking.
Avoid Excess Moisture:
Ensure that the milk is completely absorbed before adding sugar. Excess liquid can make the burfi sticky and prevent it from setting.
Balance Sweetness:
Adjust the sugar quantity to your taste, especially if adding condensed milk or sweetened coconut.
Don’t Skip Ghee:
Ghee enhances the flavour and helps bind the burfi, giving it a rich texture.
Cook Until the Mixture Leaves the Pan:
The burfi mixture should leave the sides of the pan and form a dough-like consistency. This ensures it will be set properly when cooled.
Use Quality Cardamom Powder:
Freshly ground cardamom powder adds a delightful aroma. If possible, grind your own for the best flavour.
Grease the Tray Well:
Always grease the tray or plate with ghee before transferring the mixture to prevent sticking.
Let It Cool Completely:
Allow the burfi to cool at room temperature before cutting it into pieces. This helps achieve clean and sharp edges.
Customize with Add-ons:
Add chopped nuts, raisins, or saffron strands for a festive touch and flavour.
Storage Tips:
Store the burfi in an airtight container to retain freshness. Refrigerate if you’re making it in advance for festivals.
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FAQs About Carrot Burfi Recipe
Yes! You can use rose water, saffron, or vanilla to enhance the flavour.
If your burfi doesn’t set, it may be because the mixture wasn’t cooked long enough to remove all the excess moisture. Transfer it back to the pan and cook until it thickens.
Yes, You can replace the regular milk with almond or coconut milk and ghee with coconut oil or vegan butter for a plant-based version.
Yes, You can cook the grated carrots in a regular pan or kadhai. The process might take a bit longer.
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🥣 Storing Suggestions
Cool Completely: Allow the burfi to cool completely at room temperature before storing it. This prevents moisture buildup and keeps it from becoming soggy.
Air-tight Container: Place the burfi in an airtight container to preserve its texture and prevent it from absorbing odours from the surroundings.
Refrigeration: store it in the refrigerator for a longer period (3-5 days). This will help preserve the flavour and texture.
Serving Suggestions
- Serve the Carrot Burfi Recipe as a dessert after meals to add a sweet ending.
- Pair it with a cup of hot masala chai or coffee for an indulgent tea-time treat.
- Garnish with saffron for an extra luxurious touch during festive occasions.
- Include it as a festive platter alongside other Indian sweets like ladoos and pedas.
🧾Recipe Card
Quick and Creamy Carrot Burfi Recipe | Easy Indian Sweet Made with Milk and Ghee
Materials
- 2 tbsp ghee
- 500 g grated carrots about 5 medium-sized carrots
- 1 cup full-fat milk
- 200 gm condensed milk
- 1/2 cup fresh cream
- 1/4 cup dry fruits powder almonds, cashews, pistachios
- 1 tsp cardamom powder
- 2 tbsp chopped nuts almonds, pistachios, or cashews for garnish
Instructions
- Heat 2 tbsp of ghee in a heavy-bottomed cooker on medium heat.
- Add the sliced carrots and sauté for 5 minutes or until they soften and release a sweet aroma.
- Pour in 1 cup of full-fat milk. Mix well and close the lid and let it cook for 1-2 whistles on low flame.
- Allow the pressure to remove naturally, now mash them and Transfer to a broad and deep pan.
- Cook over medium flame, stirring occasionally, until the milk is fully absorbed by the carrots.
- Stir in 1/2 cup of fresh cream and 200gm f condensed milk. Cookfor another 5-7 minutes.
- Add 1/2 cup of milk powder mix well and 1/4 cup of dry fruits powder and 1 tsp of cardamom powder. Mix well and Cook until the mixture thickens and leaves the sides of the pan.
- Grease a tray or plate with ghee and transfer the mixture. Spread evenly and garnish with chopped nuts, pressing them gently into the surface.
- Let the burfi cool at room temperature for 2-3 hrs. Once set, cut it into squares or desired shapes.
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Notes
- Use fresh, tender carrots for the best results.
- Dry fruits powder can be made by grinding equal parts of almonds, cashews, and pistachios.
- Adjust the sweetness by reducing or increasing the condensed milk.
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