Carrot Burfi Recipe

Time and servings

Prep time	10 min
Cook time	30 min
Total time	40 min
Serves	8 servings

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Ingredients

• 2 tbsp ghee / clarified butter
• 4 cups 450 gm carrot, grated
• 1 cup 245 gm milk
• ½ cup 110 gm sugar
• ½ cup 50 gm milk powder, full cream
• ¼ tsp cardamom powder
• 2 tbsp almonds / badam (chopped)

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Instructions

1. firstly, in a large kadai heat 2 tbsp ghee and roast in 4 cups grated carrot.
2. saute in 5 minutes, or till the colour changes lightly and shrinks.
3. now add in 1 cup milk and stir well.
4. boil for 5 minutes or till the carrot turns soft.
5. stir occasionally, till the milk reduces completely and thickens.
6. now add in ½ cup of sugar and mix well till the sugar melts and thickens.
7. add in ½ cup milk powder and give a good mix.
8. make sure there are no lumps formed in the mixture and separates from pan.
9. furthermore add in ¼ tsp cardamom powder and mix well.
10. transfer the prepared mixture into greased plate lined with baking paper. alternatively, prepare balls to prepare carrot ladoo.
11. set well forming a block.
12. now top with few chopped almonds and press slightly.
13. allow to set for 30 minute, or till it sets completely.
14. now unmould and cut into square pieces.
15. finally, serve carrot burfi or store in airtight container.

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Step-by-step

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Video

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Notes

• firstly, make sure to roast the carrot well with ghee to enhance the flavour and remove the rawness of carrot.
• also, adding milk powder thickens the burfi and helps to get nice thick texture.
• additionally, replace sugar with condensed milk to make burfi more rich.
• finally, carrot burfi taste great when cooked on low to medium flame.