Last Updated on December 7, 2020
Carrot burfi recipe is a very delicious melt in the mouth sweet. You can even try this sweet with more coconut like here replacing beets with carrots too.
Carrot barfi or gajar barfi is a very easy to make sweet.If you have grated carrots in hand this sweet can be made in flat 15 mins.
I tried this carrot barfi with my own measures.Till I cut them into pieces I was not at all confident about how the carrot burfi is going to turn out. But after cutting when I tasted the extra bits I was flying yes the barfi was melting in the mouth.Everyone at home tasted and said the same too including the mini who said amma chweet chooper it seems 🙂 I was really happy that my sweet experiment is a success 🙂
I was badly waiting for mittu to return back from school to taste it yesterday, to my surprise she just loved it so much and asked for more..Yayy for that.She had 3 at one go which is very very rare in her case as she is very choosy even in sweets unlike me 😉
Carrot burfi recipe
Ingredients
- 1/2 cup grated carrot (tightly packed)
- 1/4 cup grated coconut (loosely packed)
- 3 tbsp ghee
- 1/4 cup milk powder
- 3/4 cup sugar
- 1/4 tsp cardamom powder
Instructions
- 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.
- Saute for few mins until raw smell of carrots leave.This will take atleast 7-10mins in low flame.Add milk powder and sugar.
- Keep cooking in low flame.First the sugar will melt and the mixture will turn runny.Keep cooking and keep stirring.
- Add cardamom powder. It will start to form bubbles first and will start to leave the sides of the pan when you stir.
- Keep cooking and stirring until you see the mixture turn frothy.When it starts froth pour the mixture into the tray level it with a flat bottomed bowl and leave it undisturbed for 5 mins.
- When it is still warm, cut with a greased knife and mark pieces.After it cools down you can easily take out the pieces.
Notes
-
- If you leave the consistency then you will not get pieces, it will be dry and become a coarse mixture.If you remove a bit before then it will be like halwa so be careful while checking the consistency.
- The whole mixture should leave the sides of the pan and should be nicely frothy while stirring, this is the right stage to switch off and immediately pour on a tray and level it else it will start to crumble.
- The burfis are soft melt in the mouth texture but firm to look and hold.
- If you prefer add ghee fried nuts.I didn't add nuts.
- I was little doubtful so added little coconut but guess it can be replaced with extra grated carrot itself, will try it that way and update here.
- This burfi doesnt give volume because the carrots shrink.If you add more coconut it will give more volume.
Steps to make carrot burfi recipe:
- 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.
- Saute for few mins until raw smell of carrots leave.This will take atleast 7-10mins in low flame.Add milk powder and sugar.
- Keep cooking in low flame.First the sugar will melt and the mixture will turn runny.Keep cooking and keep stirring
- 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.
- 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 mins.
- 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!
Delicious melt in the mouth carrot burfi ready!
Tried this recipe today.. came out very well. Thank you.
Keep sharing more recipes.
how long can you preserve this barfi outside ina air tight container ?
2 to 3 days