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Carrot burfi recipe

Carrot burfi recipe with the addition of milkpowder and coconut. 
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 pieces
Author Sharmilee J


  • 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


  • 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.


    • 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.