Carrot Burfi (Gajar Ki Burfi)
Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots. Carrot burfi tastes absolutely divine. Everyone, young and old enjoys traditional homemade methai (sweet snack). Carrot burfi is perfect for all occasions. Gajar Burfi-Delicious fudge made from carrots and milk.
- 2 cups carrot shredded
- 2 cups milk
- 1/3 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons clarified butter or ghee
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped cashews to garnish
In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat. Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
For garnishing put one cashew in center of every piece.
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Ellen
February 24, 2018 at 8:55 amThis recipe is absolutely delicious! My entire family enjoyed it. Thank you!
Layla
January 2, 2017 at 9:14 amCan you post this same recipe but make it non-dairy? Thank you
Manjula Jain
January 2, 2017 at 11:33 pmLayla, I have never made non dairy, but I will try
MARIE
October 20, 2016 at 7:49 amHello,
Is the heavy cream the same as the refrigerated 35% whipping cream?
Tks. Marie
Manjula Jain
October 22, 2016 at 9:51 pmMarie, about the same
Smita
October 4, 2016 at 8:55 amCan i use condensed milk insted of cream???
Manjula Jain
October 4, 2016 at 10:25 pmSmita, they both are very different
Susan Orrell
August 2, 2016 at 9:30 amHi Manjula – I love your recipes – thank you for sharing them!
How do you shred your carrots to get them so thin? Even with the food processor, I cannot get them like that. Any tips?
Also…do you think coconut milk / coconut cream might work instead of milk/cream?
Manjula Jain
August 2, 2016 at 9:49 amSusan, any shredder will work shred can be thin or thick will be fine. I also tried with half coconut milk and half coconut cream it works diffenent but good.
MARIE LALL
October 16, 2015 at 9:12 amHello,
Looks interesting. Just wondering about the ghee, I didn’t see it in the method. Also, can this be served during navratri?
Fatema
September 4, 2015 at 4:42 amHi, Can i store these barfi’s and serve after 2 days? If yes, whats the best way to store them? Refrigerate or leave them outside.? Weather is pleasant here. Not so humid
Andrew Buist
August 5, 2015 at 7:38 amLoved the recipe! Fun to make and the end result is looking good,
Mine is still chilling in the fridge.
Sailu | Indian Food
April 26, 2015 at 7:53 pmI have never used heavy cream while making burfi. I am going to try this version and hopefully it will turn out good like all your other recipes. 🙂
spandana
March 25, 2015 at 9:24 pmhi manjula ji,
i am just 21 years old…i dont know anything about cooking.but i saw ur reciepe of carrot halwa and i have done it very well.
very nice reciepe.
my father liked ur reciepe very much.
Amit
April 12, 2016 at 8:08 pmAll indian food recipy ilearn you
anil
March 25, 2015 at 4:22 amWe are enjoying your recepies
Namrata
February 12, 2015 at 7:47 amVery good recipe.
ashok kumar
February 11, 2015 at 12:04 pmVery good
alpa pithadiya
February 11, 2015 at 2:53 amI like your recipe and try to bring new things in my cooking
Anita
February 10, 2015 at 5:51 pmCan it be made without using cream.
Manjula Jain
February 10, 2015 at 10:57 pmAnita, use more milk
sharmeen
February 10, 2015 at 11:24 amDid you use milk powder or the liquid one??
Lucky
February 10, 2015 at 11:05 amwhat kind of cream did u use here? Where i can buy that cream
Manjula Jain
February 10, 2015 at 11:16 amLucky, I used heavy cream
Rebecca Haines
February 3, 2015 at 7:59 amI am wondering if I could use honey instead of refined sugar, and if so, how much? I would like very much to make this for my husband. Manjula, we are both enjoying your recipes very much and thank you for this website.
Manjula Jain
February 9, 2015 at 10:47 pmRebecca Haines, I have never used honey for making Indian dessert, try little at a time until halwa is sweet enough. But I am not sure how it will taste.
Jespuvan Singh
October 24, 2014 at 7:12 amHi,
I watched your video and I’m interested to try it out. However, I’ve difficulty to know the exact measurement of the ingredients. Could you kindly advise me on it, e.g how many grams, millilitres, etc2.
Thank you.