Carrot burfi formula (Gajar ki burfi)

Carrot burfi formula – wealthy Indian sweet aka mithai made from grated carrot, large cream, condensed milk and khoya.

This gajar ki burfi may be the modified version of the popular gajar ka halwa The ingredients used for making burfi are almost same as the halwa recipe. But the proportion differs, so the halwa will set and you can cut into pieces.

The khoya makes the burfi rich and heavy. A piece of it is enough for one person. Of course no one is stopping you to have another piece. However the moderation is the key to a wholesome life.

Ingredients for carrot burfi:

Carrots (gajar) – 10 good sized or 750 grams or 5 ½ mugs grated

Heavy cream – ½ cup

Sweetened condensed milk – ½ can (7 oz or 200 grams or ½ glass + 2 tablespoons)

Cardamom natural powder – ½ teaspoon

Raisins – 2 tablespoons

Pistachio or almonds or cashews – 2 tablespoons, chopped for garnishing at the top

How to make carrot burfi:

1) Grease the 8×8 in . pan or any thali with large edges using ghee. Maintain it aside till needed.

2) Clean the carrots well. Scrape the outside or peel them if required. Grate the carrots using box grater. That is large quantity, so I have done it in meals processor. Consider grated carrots within a pan. Turn heat on medium heat.

3) Add heavy cream.

7) Cook till all the dampness is evaporated.

8) By this time gajar will also gets tender. It required me 20-25 a few minutes.

9) Now add khoya.

10) Blend well and cook for 7-8 minutes or till it becomes thick

11) Lastly add cardamom powder and raisins.

12) Mix well and turn off the stove.

13) Remove it towards the prepared skillet, smooth out the surface as evenly as possible. Sprinkle chopped pistachios and lightly press it therefore pistachios adhere to the burfi.

14) Allow it cool off completely and let it set. Then make the items using sharp blade. This gave me 16 heavy pieces.

Carefully take away the pieces and arrange them in serving plate or keep them in airtight container.

Serving suggestion: Enjoy this as a dessert following meal or along with your meal. My family like to possess a bit of burfi with meal on special event or festival.

– Check out more Indian sweets dishes –

Diwali festival season is going to start soon. THEREFORE I have made this burfi this weekend and I am writing this formula here. That is a large batch, I got 16 dense burfi pieces. It is too much for two people. We had handful of pieces and rest he got to his office. His colleagues loved it and everything vanished in mins.

The texture of any kind of burfi ought to be thick and fudge like. To get this texture, we are using good amount of khoya or mawa. As the burfi cools, mawa can help the burfi to create properly.

Here I have used sweetened condensed dairy which provides the sweetness in addition to creamy and smooth texture. If we’ve added milk and sugar instead of condensed milk, we need to cook for long time to be able to evaporate the dairy. So this condensed dairy aka mithai mate saves our plenty of time in this festive season.

Gajar ki burfi (Printable):

Carrots (gajar) – 10 large or 750 grams or 5 ½ cups grated

Heavy cream – ½ cup

Sweetened condensed milk – ½ can (7 oz or 200 grams or ½ glass + 2 tablespoons)

Cardamom powder – ½ teaspoon

Raisins – 2 tablespoons

Pistachio or almonds or cashews – 2 tablespoons, chopped for garnishing on top

Grease the 8×8 inch skillet or any thali with large edges using ghee. Maintain it aside till needed.

Clean the carrots well. Scrape the outside or peel off them if required. Grate the carrots using package grater. This is large quantity, so I have done it in meals processor. Take grated carrots within a skillet. Turn heat on medium warmth.

Add heavy cream.

Let it go to a simmer.

Cook till all the dampness is evaporated. By this time around gajar will also gets sensitive. It got me 20-25 mins.

Blend well and make for 7-8 a few minutes or right up until it becomes thick

Finally add cardamom powder and pineapple upside down cake easy raisins.

Combine well and turn off the stove.

Remove it to the ready pan, smooth out the top as evenly as you possibly can. Sprinkle chopped pistachios and gently press it so pistachios stick to the burfi.

Let it cool off completely and allow it set. Then make the parts using sharp blade. This gave me 16 solid pieces.

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