Carrot burfi recipe | carrot barfi recipe
After the very successful attempt of trying out the
BADAM BURFI I wanted to try out the carrot burfi. To add more happiness, this carrot burfi turned out fantastically well and it took 15 minutes for me to finish making Burfi. It tasted awesome and my daughter Varsha who is a perfect tastemaker raised her thumbs on the very first bite. If you are new to making sweets for the first time, this burfi is definitely an easy sweet to try out for this Diwali. So lets move on to the recipe of carrot burfi –
Easy Diwali Sweet. Recipe updated with Video now
PREPARATION TIME: 10 MINUTES.COOKING TIME: 15-20 MINUTES MAKES: 15 –17
INGREDIENTS:
| CARROT (GRATED) |
1 CUP |
| MILK |
1/4 CUP |
| GHEE |
1/4 CUP +2 TBLSP |
| SUGAR |
1 CUP |
| BESAN | KADALAI MAAVU |
1 CUP |
| PISTAS |
TO GARNISH(OPTIONAL) |
| CARDAMOM POWDER |
A PINCH |
Full video of Carrot burfi recipe
METHOD:
- Grate the carrots and grind it into a paste by adding the milk.
- Sieve the besan | kadalai maavu to avoid lumps. You can roast it for 5 minutes too.
- Grease a tray with ghee and set it aside.
- In a wide bowl add the ground carrot mixture, sieved besan, sugar and start stirring in a medium low flame. Be careful not to get it burnt.
- Melt the ghee and add it slowly in regular intervals.
- The mixture will start bubbling and at one stage it start leaving the sides and will form a mass. Switch off the flame.
- Transfer it to the greased tray.
- I finely chopped pistachios and garnished on the burfi
- When warm cut this into desired shapes.
- I finely chopped pistachios and garnished on the burfi.
- I generally struggle to cut the burfis into diamond shapes. My friend Shri made this for me and now i learnt the method of shaping the burfis into diamond .
- The night light makes the color to look different. the burfis came out in the colour which you see in the main picture.
Notes:
- If by any chance you feel the burfis are very soft and can not be cut, just put this again in the pan and stir for 3-5 minutes in low flame.
- Always keep the flame in low. do not make it burnt.
- Carrot burfi stays good in room temperature for a week.
super tasty bufi.. Love the addition of carrot
Lovely..very unique recipe..would surely make this for diwali.
Looks very delicious..my aunt used to make by adding carrots, cashews and coconut..even that used to be very delicious
great innovation thank u for the recipe mam.
good one ! my thumbs up foru !
Wish i stayed near you, this one looks awesome..bookmarked
wowwww
delicious burfi
Delightful sweet with carrot in it…
Wow, mouthwatering here, very innovative Jeyashri..
wow……looks awesome…
should we boil the carrot after grating. If it is raw will it taste good.
No need to boil the carrots, just grind with milk and add to the besan mixture and start stirring. No raw smell of carrots will come as it is cooked while stirring.
Looks so yum and perfectly done …we do same with other fruits too
I adore your passion for cooking 🙂 such a beautiful shot … thanks for sharing the recipe!!
super yummy and mouthwatering burfi…really tempting
love it jey! 🙂
Very and delicious..
Love the thought of carrots. Hearing for the first time but really wonderful.
Never tasted Carrot Burfi !! Looks gorgeous Jey !!
I am so gonna try this… Looks perfect
Wat an incredible and very innovative burfi..Well done.
Hi jeyasri,
I tried your carrot burfi yesterday. The taste was awesome . I tried the exact recipe you mentioned but instead of burfi it became halwa. Could you tell what went wrong?
Arthy, you could have taken it few minutes before from the kadai. Just take it when it starts leaving the pan and comes into a whole mass
Hai jeyashri I tried u carrot burfi . It came out really good and tasted awesome ! Thanks for this recipe!
method seems to be very easy. i am going to try this week end. Thank you very much jeyashri
hai jey .I tried ur carrot burfi. taste is good but I cannot make it into pieces. after taking it from kadaai how long it takes for warming? when I can make it into pieces?
If you are not able to make pieces, it means it still needs cooking for few more minutes in the kadai. After spreading it , in 15 to 20 minutes you can put pieces
Wow looking burfi…super setup and pics too!
beautiful..
Can i use butter instead of ghee?
Never tried though aysha
it came well.but it was in semi solid,not in solid shape,wt may be the pblm
Either u would have added more milk than i mentioned or would have taken before few minutes from the pan. If u stir for some more time you can make burfis
How long can he burfi last? Can it be kept in the fridge?
This will last for a week too. Can keep outside only
Hi.. Tried ur recipe.. I cud cut into pieces.. But it is soft but very tasty.. Does ths sweet meant to be soft
Hi – the burfis came out very soft like some of the others have mentioned here. I did keep the mixture on the stove for as long as possible since the texture did not look like it will come into solid burfis. Does it need more sugar?
The soft burfis were very delicious and addictive. It was a big hit!
Thanks for sharing!
Even i don't know why it is coming out soft. Adding more sugar will spoil the taste and will be sugary. can try by adding little more besan
simply superb! Jeyashri. I tried it out just now. It tastes really good. looked like a new version of Mysore pak. Thank you for sharing the recipe
Did you add pure ghee or dalda
I always use ghee only. Dalda i don't use in my cooking
Hii I got the besan's raw smell what can I do to that now???
Generally we dont get it as we are cooking it for a long time. May be depends on the besan too. Next time may be u roast the besan separately for few minutes and then add
What's the shelf life of this burfi jeyashri??
It stays good for a week in room temperature
It came out like halwa even though I kept for long time