Cook with Sharmila

  • Home
  • About Me
    • Video Recipes
    • Media Mentions
    • Privacy Policy
  • Recipe Index
    • Recipes
  • Nanjilnad Recipes
  • Shop
menu icon
go to homepage
  • Home
  • Recipe Index
  • Air Fryer
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • Air Fryer
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipe Index » Festival Recipes

    Carrot Burfi ( Gajar Ki Burfi )

    Posted on Oct 26, 2016 · Last Updated on Aug 24, 2024 by Sharmila Kingsly

    Sharing is caring!

    135 shares
    • Share128
    • Tweet
    Jump to Recipe Print Recipe

    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.

    Gajar ki Barfi

    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:

    Why is my Burfi not setting

    This means the burfi mixture is undercooked. Go ahead and cook until the mixture gets slightly thick and ghee oozes out.

    How do you store Burfi

    Burfi stays good outside for 2 weeks. After that please refrigerate and use.

    Does burfi contain gluten

    We are not using any flour in the carrot burfi, so it's gluten-free. But it contains dairy

    Is fudge and barfi the same

    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:

    Coconut Burfi

    Wheat Flour Burfi

    Gajar ki Barfi

    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.

    Step 1 - Grease a plate and then saute carrot in ghee for burfi

    2.      Fry the grated carrot and coconut in Ghee until the raw smell leaves and the carrot becomes tender.

    Step 2 - Saute the carrot and coconut together

     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.

    Step 3- Add required Suagr for the barfi

    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.

    Step 4 - Gajar ki Burji is almost ready

    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.

    Step 5 - Gajar ki Burfi is now ready.. Put it in a tray and then slice them when its warm.

         6.       Tasty Carrot Burfi’s are now ready

    Carrot Burfi
    Carrot Burfi

    📖 Recipe

    Carrot Burfi
    Print Recipe Pin Recipe
    5 from 1 vote

    Carrot Burfi | Gajar Ki Burfi

    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.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: Indian
    Servings: 12 pieces
    Calories: 171kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Kadai or Pan
    • Burfi Tray or any rectanagle vessal
    • 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

    Calories: 171kcal | Carbohydrates: 35.2g | Protein: 0.3g | Fat: 4.4g | Saturated Fat: 3.3g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 53mg | Fiber: 0.8g | Sugar: 33g | Calcium: 3mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    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.

    More Festival Recipes

    • Chopped Dry Fruits and nuts soaked in Rum in a Glass Jar.
      How to soak dry fruits for Christmas cake
    • Moong Dhal Kheer
      Moong Dal Kheer | Paruppu Payasam
    • Beetroot Kheer
      Beetroot Vermicelli Kheer
    • Kalakand
      Kalakand | Indian Milk Cake

    Sharing is caring!

    135 shares
    • Share128
    • Tweet
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

    Read more about me!

    • Instagram
    • Facebook
    • YouTube
    • Pinterest
    • X

    Vegan Recipes

    • Masala Paratha
      Masala Paratha
    • Tomato basil pasta
      Tomato Basil Pasta
    • Chickpea Spinach Curry
      Chickpea Spinach Curry
    • Vegan Chickpea Soup
      Vegan Chickpea Soup
    • Instant Pot Pumpkin Pasta
      Instant Pot Pumpkin Pasta
    • Basil Fried Rice
      Thai Basil Fried Rice

    Popular Posts

    • Nandu Rasam
      Nandu Rasam
    • Indian Dinner Party Menu Ideas, Sample Menus + Recipes
    • Nandu Kulambu
      Nandu Kuzhambu |Crab Curry |Nandu Kulambu
    • Instant Pot Peas Curry
      Instant Pot Peas Curry | Green Peas Curry
    • Payaru Kanji
      Payaru Kanji | Green Gram Porridge
    • Mushroom Egg Bhurji
      Mushroom Egg Burji

    Footer

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©  2025 COOK WITH SHARMILA

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.