Carrot Burfi
Delight your taste buds with this irresistible Carrot Burfi, a traditional Indian sweet treat that combines the vibrant flavor of grated carrots with the creamy richness of full-fat milk and ghee. Infused with aromatic cardamom and garnished with crunchy chopped nuts, this easy homemade burfi is as visually stunning as it is delicious. Perfect for festive occasions, special gatherings, or as an indulgent dessert, its melt-in-your-mouth texture and natural sweetness make it a show-stopping centerpiece. Customize with a hint of desiccated coconut for added depth, and enjoy a dessert that's both wholesome and decadent. Ready in just about an hour, this recipe is a must-try for fans of Indian sweets!
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Recipe Information
Ingredients
- 500 grams Carrots (grated)
- 500 milliliters Full-fat milk
- 150 grams Sugar
- 4 tablespoons Ghee (clarified butter)
- 0.5 teaspoons Cardamom powder
- 3 tablespoons Chopped nuts (almonds, cashews, pistachios)
- 2 tablespoons Desiccated coconut (optional)
Instructions
Wash, peel, and grate the carrots. Measure 500 grams of grated carrots and set aside.
In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
Add the grated carrots and sauté for 5-7 minutes until they soften and release a light fragrance.
Pour in the milk and bring the mixture to a gentle boil. Reduce the heat and cook while stirring frequently to prevent sticking.
Continue cooking until the milk reduces and thickens, and the mixture becomes creamy. This process may take around 15-20 minutes.
Stir in the sugar and mix well. Cook for another 10 minutes until the sugar dissolves completely, and the mixture begins to pull away from the sides of the pan.
Add the remaining 2 tablespoons of ghee and mix thoroughly. Continue stirring to give the burfi a glossy texture.
Sprinkle in the cardamom powder and mix. Add the chopped nuts and desiccated coconut (if using), reserving a small portion of nuts for garnish.
Once the mixture thickens and forms a dough-like consistency, remove it from the heat.
Grease a square or rectangular tray with ghee. Transfer the mixture to the tray and spread it evenly using a spatula or the back of a spoon.
Garnish the top with the reserved chopped nuts, pressing them gently to stick.
Allow the mixture to cool completely at room temperature or in the refrigerator for at least 1-2 hours to set.
Once set, cut the burfi into squares or diamond shapes using a sharp knife.
Serve and enjoy your homemade Carrot Burfi! Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 200.6 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 832 mg | 64% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
