Carrot Burfi is an easy Indian Fudge made with grated carrot, coconut, and Sugar. It is so easy to prepare and perfect for the festivals.
I always love burfi and coconut burfi has a special place always. While I lived in Bangalore we have a bakery opposite our building. It has the best Coconut burfi. Weekley, once I try to get its taste.
When I was deciding on the recipes to try for Diwali, I thought of adding some colors to my coconut burfi. That is how I started with my carrot barfi.
I used the coconut burfi recipe to prepare the carrot burfi, instead of adding two cups of coconut I added I cup of coconut and 1 cup of carrot.
This is such an easy recipe it takes very minimal time and gives you a great outcome, so give try to this delicious burfi this Diwali. Now let see how to prepare Carrot barfi.
What is Barfi
Barfi or Burfi is a dense Indian sweet made like a fudge. It has a main ingredient which may be flour usually. Along with Sugar and flavouring ingredients.
Carrot Barfi:
Carrot Barfi or Garjar ki Barfi is a 3 ingredient Indian fudge with grated carrot, coconut, and Sugar
Vegan Carrot Burfi
Except for the ghee part, all the other ingredients are vegan in carrot burfi. In place of Ghee, you can use coconut oil for a vegan coconut burfi.Also use oil only to spread on the tray, while setting the burfi.
Tips & Tricks for perfect Carrot Burfi
- Use grated carrot and coconut for preparing the burfi.
- Don’t add the brown parts for the coconut in the burfi, for a white burfi.
- There is no harm also even if you add.
- The same recipe can be made as a coconut burfi by leaving carrot and adding coconut in its place.
- Stays good for a week.
- Carry out the entire process in a medium or low flame. Consistency is very important in preparing the burfi.
- Luckily for this bufi no sugar string consistency is necessary.
- If the consistency is missed it will become halwa or too hard which is difficult to cut.
Carrot Burfi FAQ:
This means the burfi mixture is undercooked. Go ahead and cook until the mixture gets slightly thick and ghee oozes out.
Burfi stays good outside for 2 weeks. After that please refrigerate and use.
We are not using any flour in the carrot burfi, so it's gluten-free. But it contains dairy
Barfi or Burfi is an Indian Delicacy, its western counterpart is Fudge. They both look similar. But the main ingredients are different.
Fudge has sugar, milk, and other fruits. But Burfi will have flour or any ingredients along with sweeteners and ghee. Barfi is an Indian Fudge.
Few Common Variations in Carrot Burfi:
We can try preparing Carrot burfi with condensed milk, with besan or with milk powder also. We can also try preparing carrot burfi by adding Jaggery. It also tastes good and a sugar-free version. Gajar burfi with Khoya is also another variation.
Today's version is carrot burfi without condensed milk. You can also add nuts to the top which give a nice crunch and color to the burfi.
You can also use winter special red carrots for a vibrant Carrot Burfi.
Similar Burfi Recipes:
How to Prepare Carrot Burfi , with step by step pictures:
1. Grate the carrot and coconut and keep it ready. Grease a tray with Ghee and keep it aside. In another pan Add in Ghee and let it becomes hot then add in the Carrot and Coconut.
2. Fry the grated carrot and coconut in Ghee until the raw smell leaves and the carrot becomes tender.
3. Once the carrot is cooked the colour will slightly change and at this stage add in the sugar. Mix well the starts to melt and it will resemble gooey.Keep the stove in medium flame.
4. Continue stirring now the sugar would be blended well and the mixture gets slightly thick and the ghee starts to ooze out on the sides of the pan add in cardamom powder mix well and then switch off the flame.
5. Transfer the mixture into a greased pan and level it using any flat vessel by pressing it when it is still warm cut it into any desire shapes using a sharp knife.
6. Tasty Carrot Burfi’s are now ready
📖 Recipe
Carrot Burfi | Gajar Ki Burfi
Standard 1 cup measures 240 ml
Equipment
- Kadai or Pan
- Burfi Tray or any rectanagle vessal
Ingredients
- 1 cup Grated Carrot
- 1 cup Grated Coconut
- 2 cup Sugar
- 2 tbsp Ghee
- Cardamom powder a pinch
Instructions
- Grate the carrot and coconut and keep it ready. Grease a try with Ghee and keep it aside. In another pan Add in Ghee and let in becomes hot then add in the Carrot and Coconut.
- Fry the grated carrot and coconut in Ghee until the raw smell leaves and the carrot becomes tender.
- Once the carrot is cooked the colour will slightly change and at this stage add in the sugar. Mix well the starts to melt and it will resemble gooey.Keep the stove in medium flame.
- Continue stirring now the sugar would be blended well and the mixture gets slightly thick and the ghee starts to ooze out on the sides of the pan add in cardamom powder mix well and then switch off the flame.
- Transfer the mixture into a greased pan and level it using any flat vessel by pressing it when it is still warm cut it into any desire shapes using a sharp knife.
- Tasty Carrot Burfi’s are now ready
Notes
- Use freshly grated carrot and coconut for preparing the burfi.
- Don’t add the brown parts for the coconut in the burfi. There is no harm also even if you add The same recipe can be used to prepare coconut burfi by leaving carrot and adding coconut in its place.
- Stays good for a week.
- Carry out the entire process in a medium or low flame as consistency is very important in preparing the burfi.
- If the consistency is missed it will become halwa or too hard which is difficult to cut.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. I have updated with a new Recipe card.
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