carrot burfi recipe | gajar ki barfi recipe | how to make carrot barfi

carrot burfi recipe | gajar ki barfi recipe | how to make carrot barfi with detailed photo and video recipe. basically an easy carrot based sweet dessert pudding recipe prepared mainly with fresh grated carrots. the recipe of carrot barfi has very similar texture and colour to the traditional carrot halwa or gajrela but has a thick consistency and shaped into square shapes. the sweet is mainly prepared during special occasions like diwali, holi or even raksha bandhan festival.

carrot burfi recipe | gajar ki barfi recipe | how to make carrot barfi with step by step photo and video recipe. to be honest carrot burfi recipe is a extended version of popular gajar ka halwa with more thick consistency. also the cooking time is considerably more in gajar ki burfi as the moisture has to be dried properly before shaping it. but the end result is worth a wait.

traditionally, carrot sweets are mainly prepared with milk, condensed milk, full cream and milk solids like khoya or mawa. this makes carrot sweets like carrot halwa or gajrela more rich, creamier and moist desserts. but with the carrot burfi, i have used the combination of fresh full cream milk with milk powder. the rationale behind using milk powder is to cut the moisture so that it becomes dry and easy to shape into fudges or barfi. the recipe can also extended by adding grated coconut, khoya which also helps to absorb moisture and eventually to shape it. moreover adding coconut also brings a different dimension with respect to flavour and taste. but carrot coconut burfi is totally a different recipe and i would be posting it as separate recipe soon.

furthermore, some important tips and recommendations for a perfect and rich carrot burfi recipe. firstly, i heavily recommend to use freshly grated carrots to this recipe for better result. also i would heavily recommend to peel the skin of carrots before grating it. basically it would help to get more dark and rich red colour to the gajar ki barfi. secondly, you have to continuously stir the carrot mixture while it on the pan. otherwise, it may stick to the bottom and may burn and spoil the colour and texture of barfi. finally, you can also prepare the carrot burfi with evaporated milk or condensed milk in the place of fresh milk. ideally half cup of condensed milk should be good for this recipe.

finally i would like to highlight my other barfi recipes with my indian sweet recipes collection from my blog. it includes recipes like, kaju barfi, badam barfi, milk powder barfi, besan barfi, dry gulab jamun, maida burfi, sandesh recipe, 7 cup barfi, milk cake, mohanthal recipe, and kalakand recipe. in addition do visit my other recipes collection with this recipe post of carrot burfi recipe,

• eggless cake recipes collection
• beverages recipes collection
• instant recipes collection

carrot burfi video recipe:

recipe card for gajar ki barfi recipe:

how to make carrot burfi with step by step photo:

1. firstly, in a large kadai heat 2 tbsp ghee and roast in 4 cups grated carrot.
   
2. saute in 5 minutes, or till the colour changes lightly and shrinks.
   
3. now add in 1 cup milk and stir well.
   
4. boil for 5 minutes or till the carrot turns soft.
   
5. stir occasionally, till the milk reduces completely and thickens.
   
6. now add in ½ cup of sugar and mix well till the sugar melts and thickens.
   
7. add in ½ cup milk powder and give a good mix.
   
8. make sure there are no lumps formed in the mixture and separates from pan.
   
9. furthermore add in ¼ tsp cardamom powder and mix well.
   
10. transfer the prepared mixture into greased plate lined with baking paper. alternatively, prepare balls to prepare carrot ladoo.
    
11. set well forming a block.
    
12. now top with few chopped almonds and press slightly.
    
13. allow to set for 30 minute, or till it sets completely.
    
14. now unmould and cut into square pieces.
    
15. finally, serve carrot burfi or store in airtight container.
    

notes:

• firstly, make sure to roast the carrot well with ghee to enhance the flavour and remove the rawness of carrot.
• also, adding milk powder thickens the burfi and helps to get nice thick texture.
• additionally, replace sugar with condensed milk to make burfi more rich.
• finally, carrot burfi taste great when cooked on low to medium flame.