Carrot Burfi | Gajar Ki Barfi Recipe | Carrot Fudge Recipe | Kitchenstagram
Carrot Burfi or Gajar Ki Burfi, is essentially firmer, sliceable take on much-loved Gajar Ka Halwa. While halwa is soft, spoonable and slightly saucy, this version is cooked longer to remove excess moisture, resulting in a dense, fudge-like sweet that can be neatly cut into squares. Though it demands a bit more patience at the stove, the beautifully set pieces and concentrated flavour make the effort worthwhile.
This transforms the comforting winter pudding into an elegant festive treat. Traditionally enjoyed in North Indian homes during colder months, carrot-based desserts are known for their richness and depth. Turning that classic into a handheld mithai makes it perfect for celebrations like Diwali, where bite-sized sweets are always welcome on the dessert platter.
In a most traditional carrot sweets, dairy plays a central role in creating a creamy, indulgent texture. However, for this burfi variation, the focus is on achieving a thicker consistency that holds its shape. A blend of full-fat milk and khoya works especially well here, helping the mixture reduce faster and firm up beautifully. Khoya adds richness, giving the burfi its signature structure.
For best results, always start with freshly grated carrots. Peeling them beforehand helps achieve a vibrant, deeper color and smoother texture. Continuous stirring during cooking is essential to prevent sticking or scorching. Which can affect both taste and appearance. The mixture should be reduced patiently until it leaves the sides of the pan and comes together as a thick mass.
Why you’ll love this recipe?
The neat, beat-sized pieces are ideal fir gatherings and festive platters.
It stores beautifully, so you can prepare it ahead and relax before your event.
Pre-cut squares make mindful eating easier while still enjoying something sweet.
With simple swaps, the recipe adapts effortlessly to a completely to a completely plant-based version.
Ingredients needed for Carrot Burfi:
This carrot burfi comes together with a short list of pantry stapes, each playing an important role in texture and flavour.
Carrots: Choose firm, bright red carrots for the best natural sweetness and colour. Grating them finely helps them cook evenly and blend smoothly into the mixture.
Ghee: Ghee ads a rich, traditional depth and enhances the aroma while cooking.
Khoya (Milk Solids): Khoya contributes to the dense, melt-in mouth consistency that defines this sweet. If unavailable, milk powder can be used as an alternative to help recreate that creamy body.
Full-fat Milk: Full-fat milk gives burfi a richer taste and smoother texture.
Sugar: Slandered white sugar balances the earthy sweetness of carrots. Adjust the quantity depending on how sweet you prefer your fudge.
Cardamom: Freshly ground cardamom offers the most vibrant fragrance. Grinding whole seeds just before use makes a noticeable difference.
Nut & Dried Fruit: A mix of chopped nuts and dried fruit adds crunch and contrast. Customize with your favorites, or leave them out for a simpler finish.
Ingredients:
500 gm Red Carrot, grated
2 heaped tbsp desi Ghee
1 cup Full-cream Milk
1 cup Sugar
1 tsp Freshly ground Cardamom
1 cup Mawa/ Khoya, crumbled
1/2 cup Cashew nuts, chopped
1/2 cup Almonds, chopped
1/2 cup Raisins
For Garnish:
Mawa, crumbled
Cashew nuts, chopped
Almonds, slivered
Raisins
Preparation:
- Step 1: In a large wok, melt ghee. Then add the grated carrot and saute for 5-8 minutes, or till the colour changes lightly and shrinks.
- Step 2: Add milk and stir well. Cover and cook on low heat for 8-10 minutes or until the carrot turns soft and the milk reduces completely and thickens.
- Step 3: Now, add sugar and mix well till the sugar melts and thickens. Add cardamom powder, stir to combine.
- Step 4: Add the crumbled mawa or khoya, chopped cashews, chopped almonds and raisins, give a good mix. Make sure there are no lumps formed in the mixture and the carrots are dried completely and separates from the wok.
- Step 5: Transfer the prepared mixture into a greased pan lined with baking paper. Using a spatula or back of a spoon, spread it evenly and smoothen the top.
- Step 6: Sprinkle crumbled mawa, chopped cashews, slivered almonds and raisins all over and press them lightly.
- Step 7: Let the barfi set in the refrigerator for a minimum 1 hour. Once the barfi has set, use the parchment paper to lift it out of the pan. And cut in even squares.
- Step 8: Serve chilled and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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