If you are from Indian subcontinent, gajar ka halwa must be known thing for you. Gajar ke burfi is another variation of gajar ka halwa, giving traditional halwa a fudge (bufri) shape. Here in this carrot burfi recipe, I am sharing how to make it easily at home.
What is Gajar Ke Burfi
Gajar = Carrot, and Burfi = Fudge. Carrot fudge made using mainly carrot and milk is called “Gajar ke burfi”.
This is a variation from carrot halwa. So if you bored of usual carrot halwa, try this carrot burfi.
Everyone got a story to tell about Gajar ka halwa. I grew up eating gajar halwa year on year, however lately, I have started making gajar burfi instead of halwa. The burfi shape helps me do portion control (more of psychological reason). This recipe does not require many ingredients. I have used dry fruits, however, you may skip adding them.
Method
- Put a heavy bottom pan on medium flame on gas and add carrots to it. Put on the lid for 5 minutes, however giving a gentle stir once or twice in between.
- After 5 minutes add the milk to it and let the carrots cook in milk for 15-20 minutes. Keep stirring at regular intervals of time to avoid sticking of milk at bottom and sides of the pan.
- Now as the milk has evaporated, add sugar and keep on stirring till all the water evaporates and your carrot mixture come together.
- Add khoya, grated cashews and almonds at this stage and mix it well for 5 minutes.Now add desi ghee to it and roast the mixture for 7-8 minutes until its dry and comes all together.
- Grease a tray with little ghee and put the carrot mixture in it and spread evenly with steel spatula. Let it cool for 2 hour and then cut them in desired shape and garnish the pieces with broken cashews.
Pro Tips
- Some carrots are sweet, some are less sweet. Adjust sweetness as per the carrot and your own sweet tooth
- Your mava should be crumble and dry otherwise barfi would not set properly and remain sticky. Use instant mava to save time (in case you do not have ready made mava available)
- Use a heavy bottom pan to avoid it getting burnt at the bottom.
- Red (Indian) carrots normally give better taste.
- Always use fresh carrots.
How to make Vegan Gajar Burfi
Burfi means it has got milk. However for the vegan version, you can use vegan milk. Also make mava using vegan ricotta cheese. The taste won’t be same as normal gajar burfi, though close.
This Gajar Burfi Is
- Gluten free (does not contain any wheat based product).
- Is newer and tastier replacement for gajar halwa.
- Consumable during hindu fasting days.
- Suitable to be kept in refrigerator for good 4-5 days.
Serving Suggestion
Serve this Gajar burfi as dessert on any day 🙂
Recipe Card
Gajar Ke Burfi – Carrot Fudge
Ingredients
- 500 Grams Carrots Grated
- 250 Ml Full Fat Milk
- 200 Grams Mava / Khoya
- 250 Grams Sugar
- 1/4 Cup Cashews Grated
- 1/4 Cup Almonds Grated
- 1 Tsp Cardamom Powder
- 2 Tbsp Ghee / Clarified Butter
- 15 Grams Cashews For Garnishing
Instructions
- Put a heavy bottom pan on medium flame on gas and add carrots to it. Put on the lid for 5 minutes, however giving a gentle stir once or twice in between.
- After 5 minutes add the milk to it and let the carrots cook in milk for 15-20 minutes. Keep stirring at regular intervals of time to avoid sticking of milk at bottom and sides of the pan.
- Now as the milk has evaporated, add sugar and keep on stirring till all the water evaporates and your carrot mixture come together.
- Add khoya, grated cashews and almonds at this stage and mix it well for 5 minutes.Now add desi ghee to it and roast the mixture for 7-8 minutes until its dry and comes all together.
- Grease a tray with little ghee and put the carrot mixture in it and spread evenly with steel spatula. Let it cool for 2 hour and then cut them in desired shape and garnish the pieces with broken cashews.
Notes
- Add sugar gradually by checking for your desired sweetness.
- Your mava should be crumble and dry otherwise barfi would not set properly and remain sticky.
- Use a heavy bottom pan to avoid it getting burnt at the bottom.
- Red (Indian) carrots normally give better taste.