This Carrot Fudge recipe is straightforward, easy to make, and requires only a few ingredients! If you like Gajar Halwa, you must try this Burfi as well.
Delicious Carrot Burfi
Whenever winter approaches, Gajar Halwa is a must in most Indian households. Making sweets from carrots is a great way to indulge in vegetables deliciously! However, carrot sweets are popular not only in winter but also for festivals and celebrations. If you like Gajar Halwa, you should also try this Burfi recipe. I cooked the carrots in milk to soften and flavor them. Then, milk powder is added to make the Burfi thicker, creamier, and richer. Carrot or Gajar Burfi is thicker than Halwa, so milk powder helps set the Burfi. Once the Burfi mixture is done, it is placed in the fridge to set. Refrigeration helps set the Burfi, and then it is easy to cut it into pieces.
Ingredients
Ghee: We need only a tablespoon of ghee to saute the carrots. Carrots: For soft and fudgy burfi, use fresh and juicy carrots. Do not use pre-packaged shredded carrots. Pre-packaged carrots are dry and not as juicy as fresh ones. Also, use a fine grater to grate the carrots. Finely grated carrots will cook faster, and Burfi will become melt-in-the-mouth. You can also use a food processor to shred the carrots. Milk: Use whole or full-fat dairy only. Low-fat milk will not make the Burfi creamy and rich. We can also replace some milk with cream to add more creaminess to the Burfi. Milk Powder: I recommend using full-fat milk powder. We are not using Mawa or Khoya to make carrot Burfi; we are substituting it with milk powder. So, to make the Burfi thick and creamy, it is necessary to use full-fat milk powder. However, if you prefer, you can use low-fat or skimmed milk powder. Sugar: I have used organic cane sugar in this recipe. But we can also use regular sugar. Using ¾ cup of sugar is enough to make perfectly sweet Bufri. But use less or more sugar as per your sweetness preference. If carrots are very sweet, we might need less sugar. So, first, add ½ cup of sugar, mix well, and taste the mixture. Then, add the remaining sugar gradually as required. Cardamom Powder: Ground cardamom adds warm and pleasant flavors to the Burfi. Some Indian sweets and desserts are incomplete without this aromatic spice. Pistachios: I used chopped pistachios to garnish the Burfi. However, chopped almonds or cashews can also be used.
How To Make Carrot Burfi
Grease a glass pan or baking pan with ghee and line it with parchment paper. Keep the parchment paper edges bigger so it is easy to lift the set Burfi.
Rinse the carrots, peel, and grate them. Use the finer grater side of the cheese grater. You can also use the food processor to grate or shred the carrots.
Heat ghee into a nonstick pan and add grated carrots. Mix well and cook the carrots for 7-8 minutes, or until they are soft and the color changes to bright orange.
Add milk and mix well. Continue cooking the carrots until all the milk is absorbed and the carrots are buttery soft.
Add milk powder and mix immediately. Mix until milk powder is well combined and there are no lumps. Mixing immediately after adding milk powder is essential to avoid any lumps in the mixture.
Now add sugar and cardamom powder and mix well. The mixture will become a little liquidy again because of sugar.
Continue cooking until the mixture becomes thick, reduced, and stops sticking to the pan. Carrots will turn again bright and dark in color. It may take 8-12 minutes.
Take a small spoonful of the mixture to check if it is ready for Burfi. Let it cool down, and then roll it into a ball. The Burfi mixture is ready if you can easily make a ball out of it.
Turn off the heat and pour the mixture into a prepared pan. Smooth out the top with the spatula or the back of a spoon. Sprinkle chopped pistachios evenly on the top and lightly press with the spatula. Let the Carrot Burfi mixture cool, then cover it and place it in the fridge to set for at least two hours.
When you are ready to serve, remove it from the refrigerator and slice it as you desire. Serve immediately, and keep the leftovers in an airtight container in the fridge.
More Burfi Recipes
Recipe Card
Milk and Milk Powder: If possible, use whole or full-fat milk and milk powder. Full-fat dairy makes the Gajar Burfi creamy and rich. However, if you want a low-fat recipe, use 2% milk and skimmed milk powder. Cooking the Carrots: It is essential to cook the carrots thoroughly before adding the milk. If they are not cooked properly, they will give the Burfi an unpleasant crunch.
