Carrot Barfi Recipe

Carrot Barfi is a soft flavourful sweet made using grated carrot, coconut, sugar and milk powder. It has a gentle sweetness and mild aroma of cardamom which makes the sweet very comforting. This sweet comes together in a pan and does not take much time also. Texture is soft but slightly firm so it holds shape well when cut.

It is commonly prepared during festivals and for small family celebrations. Many people like it because it has simple ingredients and easy cooking process. The sweetness of carrot along with coconut gives a rich flavor and mild color also. This sweet looks simple but taste is very satisfying.

Jump to:

• About Carrot Barfi
• Carrot Barfi Ingredients
• How to make Carrot Barfi Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Carrot Barfi

Carrot Barfi is made by cooking grated carrot with sugar and milk powder until it thickens well. The mixture slowly cooks and becomes little frothy and also starts leaving the sides of the pan. Once poured in tray and cut into pieces it becomes soft burfi pieces. The taste is mildly sweet with warm cardamom flavor.

Texture of this carrot burfi is soft and slightly melt in mouth. Carrot becomes soft while cooking and coconut gives little body to the sweet. Milk powder helps in giving a creamy taste and also helps mixture to set well. When cooked perfectly it becomes smooth and slightly glossy mixture.

This sweet also has few variations. Some people add roasted nuts like cashew or almonds for little crunch. Few people make it only with carrot without coconut also. You can also add little extra carrot if you want strong carrot flavour and colour in the sweet. It is not complicated sweet and always turns out good if the consistency is right.

I usually make this when I have extra carrots at home and want to make quick sweet. My family likes the soft texture of this sweet.

Carrot Barfi Ingredients

• Carrot - I made with fresh carrots for natural sweetness, it also gives texture and colour to the burfi.
• Coconut - I used grated coconut for richness and texture. It gives mild flavour and little body to the sweet mixture. 
• Ghee - I have used for sautéing carrot and coconut. It adds aroma and prevents the mixture from sticking to pan. You can add little extra ghee if you like rich taste.
• Milk Powder - I just added for creamy taste and helps the mixture set like burfi. It thickens the sweet and makes the texture soft. 
• Sugar - I used for sweetness and it melts while cooking making the mixture soft and glossy. As it cooks further it thickens the mixture slowly. You can adjust little depending on sweetness preference.
• Cardamom Powder - I add for sweet aroma. It just balances the sweetness and adds traditional flavor. Freshly crushed cardamom works very good.

Similar Recipes

• Milk powder burfi
• Coconut burfi
• Kaju Katli
• Bournvita burfi
• Besan Burfi

How to make Carrot Barfi Step by Step

1.First grease a tray with ghee and keep it ready. Get ready with all the ingredients, measure and set aside. First add ghee, carrot and coconut to a pan.

2.Saute for few minutes until raw smell of carrots leave. This will take at least 7-10 minutes in low flame. Add milk powder and sugar.

3.Keep cooking in low flame. First the sugar will melt and the mixture will turn runny. Keep cooking and keep stirring.

4.Add cardamom powder now. It will start to form bubbles first and will start to leave the sides of the pan when you stir. This is the next stage.

5.Keep cooking and stirring until you see the mixture turn frothy. When it starts to froth pour the mixture into the tray level it with a flat bottomed bowl and leave it undisturbed for 5 minutes.

6.When it is still warm, cut with a greased knife and mark pieces. After it cools down you can easily take out the pieces.

Cool down then store in airtight container and enjoy!

Expert Tips

• Cooking - I usually cook the grated carrot in low flame so that the raw smell goes away. This step is important because carrot should become soft before adding sugar.
• Stir continuously - After adding sugar mixture becomes little runny at first, keep stirring slowly so the mixture thickens and does not stick to pan.
• Checking - I check the mixture consistences is should be bubbly and frothy. At this stage it also starts leaving sides of the pan while stirring.
• Cut while warm - You can cut the burfi pieces when mixture is still slightly warm. If it cools fully before cutting then pieces may break and will be uneven.
• Adding nuts - You can add ghee roasted cashews or almonds if you like little crunch in the sweet. I sometimes add it for festival version.

Serving and Storage

Serve this as a sweet snack after meals or during festivals. This goes well with a cup of warm milk or tea also. You can store this in airtight container in refrigerator. It stays good for two days and you can also bring it to room temperature before serving.

FAQS

1.Can I skip coconut in carrot barfi?

Yes you can skip coconut if you prefer strong carrot flavour. In that case you can add little extra grated carrot instead.

2.Can I make carrot burfi in advance?

Yes you can make it one day earlier and store in refrigerator. It stays soft and tasty for a couple of days.

3.Why my burfi did not set into pieces?

If mixture is removed early it will remain soft like halwa. Cooking little longer until mixture leaves sides helps it to set properly.

4.Can I add nuts?

Yes you can add cashews or almonds if you like little crunch in the sweet. It also gives slightly richer taste.

5.How do I know the mixture is ready?

When mixture becomes frothy and starts leaving the sides of pan it means it is ready. At that stage you should pour it into greased tray quickly.

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