Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots. Carrot burfi tastes absolutely divine. Everyone, young and old enjoys traditional homemade methai (sweet). Carrot burfi is perfect for all occasions. Gajar Burfi-Delicious fudge made from carrots and milk.
- 2 cups carrot shredded
- 2 cups milk
- 1/3 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons clarified butter or ghee
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped cashews to garnish
- In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat. Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
- Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
- Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
- Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
- Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
- For garnishing put one cashew in center of every piece.
You will also enjoy Chum Chum, Mango Cheese Cake,
27 thoughts on “Carrot Burfi (Gajar Ki Burfi)”
This recipe is absolutely delicious! My entire family enjoyed it. Thank you!
Can you post this same recipe but make it non-dairy? Thank you
Layla, I have never made non dairy, but I will try
Is the heavy cream the same as the refrigerated 35% whipping cream?
Marie, about the same
Can i use condensed milk insted of cream???
Smita, they both are very different
Hi Manjula – I love your recipes – thank you for sharing them!
How do you shred your carrots to get them so thin? Even with the food processor, I cannot get them like that. Any tips?
Also…do you think coconut milk / coconut cream might work instead of milk/cream?
Susan, any shredder will work shred can be thin or thick will be fine. I also tried with half coconut milk and half coconut cream it works diffenent but good.
Looks interesting. Just wondering about the ghee, I didn’t see it in the method. Also, can this be served during navratri?
Hi, Can i store these barfi’s and serve after 2 days? If yes, whats the best way to store them? Refrigerate or leave them outside.? Weather is pleasant here. Not so humid
Loved the recipe! Fun to make and the end result is looking good,
Mine is still chilling in the fridge.
I have never used heavy cream while making burfi. I am going to try this version and hopefully it will turn out good like all your other recipes. 🙂
hi manjula ji,
i am just 21 years old…i dont know anything about cooking.but i saw ur reciepe of carrot halwa and i have done it very well.
very nice reciepe.
my father liked ur reciepe very much.
All indian food recipy ilearn you
We are enjoying your recepies
Very good recipe.
I like your recipe and try to bring new things in my cooking
Can it be made without using cream.
Anita, use more milk
Did you use milk powder or the liquid one??
what kind of cream did u use here? Where i can buy that cream
Lucky, I used heavy cream
I am wondering if I could use honey instead of refined sugar, and if so, how much? I would like very much to make this for my husband. Manjula, we are both enjoying your recipes very much and thank you for this website.
Rebecca Haines, I have never used honey for making Indian dessert, try little at a time until halwa is sweet enough. But I am not sure how it will taste.
I watched your video and I’m interested to try it out. However, I’ve difficulty to know the exact measurement of the ingredients. Could you kindly advise me on it, e.g how many grams, millilitres, etc2.
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