Quick and Creamy Carrot Burfi Recipe | Easy Indian Sweet Made with Milk and Ghee
This Carrot Burfi is a rich and creamy Indian dessert made with fresh carrots, milk, condensed milk, and dry fruits. Cooked in ghee and flavored with cardamom, it’s perfect for festivals, celebrations, or as a sweet treat anytime!
Servings 6
Calories
Ingredients
- 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.
Video
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.