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Gajar Ki Barfi | Carrot Burfi helobaba.com


This is a simple, easy, tasty, 4-ingredient recipe of Gajar Ki Barfi that you can try with the winter special red carrots. Next time, when you get your hands on this fresh produce during its season, go for this sweet. I’m not saying that don’t make the halwa. All I’m saying is that this Carrot Burfi is also a way of having those similar halwa flavors in a mithai (sweet) form. Plus, it lets you portion control too as you know you’re going to have a piece of it, and not over-fill a bowl, as it happens in case of the halwa!

gajar ki barfi squares garnished with chopped pistachios and served on a steel plate with text layover.gajar ki barfi squares garnished with chopped pistachios and served on a steel plate with text layover.

About Gajar Ki Barfi

This Gajar Ki Barfi is one of those many variations of one of the most popular forms of Indian sweetmeats, the barfi. It is interesting to know that the word ‘barfi’ stems from the Hindi word ‘barf’ that literally means ‘snow.’ Since a traditional milk or Khoya Burfi does give a snow-like appearance, hence the name. Although, the similarity just ends at that because barfi the sweet is full of taste as compared to the tasteless snow!

A classic burfi, where the use of milk-based ingredients without the addition of any special ingredient, keep it plain white, creamish or colorless. But this Carrot Burfi has a beautiful shade of red to it because of the use of fresh red carrots. It does have milk powder, but obviously the color of the vegetable is overpowering.

In addition to the gajar (carrots) and milk powder, the other ingredients that go in this Gajar Ki Barfi recipe are ghee and sugar. The flavoring is done by the cardamom powder and pistachios that compliment the overall flavor of this gajar ka halwaish burfi.

After the Carrot Burfi is set properly, you can cut it in any shape that you like – square, rectangle, diamond, etc. – and serve. Along with this burfi made with a veggie, there are many other versions of this mithai that are available across the Indian subcontinent. Some are even fancy and very modern-day like. For instance, burfis made with chocolate, rose, mango, etc.

More on this recipe

As I have been saying earlier in this post, the winter season also brings the fresh produce of red carrots with it, which is more popular in North India, especially Delhi. For this reason, these special ones are also called as red Delhi carrots. Since I also have a close connection with this side of the country, it is mandatory for me to make many carrot-based recipes at home, during this season.

This Gajar Ki Barfi is one of them. Others include the quintessential Gajar Ka Halwa as well as this lovely Gajar Ka Murabba that I prepare with the tender, juicy red carrots of the winter season. This gajar ka halwa recipe actually has 4 ways of making it, which includes a vegan version too. In fact, I also have this Instant Pot Gajar Halwa that you must try.

The recipe of this Carrot Burfi is similar to the way gajar halwa is made. Here in the burfi, I have used milk powder. So obviously, the preparation does not involve any milk, condensed milk or even khoya.

Though you can use any recipe of gajar halwa and make this Gajar Ki Barfi. All you have to do is to cook more than what you cook for the halwa, so that the sugar cooks more and the barfi sets after cooling.

This Carrot Burfi does not take much time to get done. Apart from grating the carrots and setting of the burfi, the recipe is actually really hassle-free and simple in nature. Have this burfi as a sweet or dessert after your dinner, it’s awesome anyway. You can scale the recipe too.

Step-by-Step Guide

How to make Gajar Ki Barfi

Preparation

1. Rinse, peel and grate 550 grams carrots. In cup measurement, you will need 4 cups grated carrots.

grated carrots for making carrot burfi. grated carrots for making carrot burfi.

2. Grease a pan or tray with ½ teaspoon ghee and keep aside.

tray greased with ghee to set carrot burfi. tray greased with ghee to set carrot burfi.

Cooking carrot

3. Then, in a kadai or thick bottomed pan, melt 2 tablespoons ghee (clarified butter).

melting ghee in a thick bottomed pan for making carrot burfi. melting ghee in a thick bottomed pan for making carrot burfi.

4. Add the grated carrots.

grated carrots added to the ghee for making carrot burfi. grated carrots added to the ghee for making carrot burfi.

5. Mix very well.

grated carrots mixed well with the ghee for making carrot burfi. grated carrots mixed well with the ghee for making carrot burfi.

6. Then, on low to medium heat, sauté the carrots till they are almost cooked. Stie frequently.

sautéing carrots by stirring frequently. sautéing carrots by stirring frequently.

7. It takes about 10 to 12 minutes on low to medium heat to sauté the carrot.

sautéing carrots for making carrot burfi. sautéing carrots for making carrot burfi.

Making barfi mixture

8. Then, add 1 cup (100 to 105 grams) milk powder.

adding milk powder to grated carrot for making carrot burfi. adding milk powder to grated carrot for making carrot burfi.

9. Mix the milk powder with the carrot very well.

mixing milk powder with grated carrot. mixing milk powder with grated carrot.

10. Sauté the mixture for a minute.

sautéing carrot-milk powder mixture. sautéing carrot-milk powder mixture.

11. Then, add ⅓ cup sugar and ½ teaspoon cardamom powder.

sugar and cardamom powder added to the carrot mixture. sugar and cardamom powder added to the carrot mixture.

12. Mix the sugar and cardamom powder very well with the carrot mixture.

mixing sugar and cardamom powder well with the carrot mixture. mixing sugar and cardamom powder well with the carrot mixture.

13. The mixture will loosen up as the sugar melts. Continue to sauté on low to medium heat for about 7 to 9 minutes. Stir frequently. 

For a more firm and dense consistency in the barfi, you can cook for 10 to 12 minutes more. I wanted a less firm texture, so cooked for less time.

sautéing carrot mixture. sautéing carrot mixture.

14. When the mixture thickens and reduces, switch off the heat. A test is to take a small portion of the mixture and cool it. Then, roll into a small ball. It should easily form a ball.

cooked gajar ki barfi mixture. cooked gajar ki barfi mixture.

Setting Gajar Ki Barfi

15. Immediately, pour the barfi mixture in the greased pan. Smoothen the top part with a spatula or spoon.

coked gajar ki barfi mixture spread in the greased tray. coked gajar ki barfi mixture spread in the greased tray.

16. Sprinkle 18 to 20 chopped pistachios on top and gently press them with a spoon or spatula on the halwa. You can also use any other dry fruits, instead of pistachios.

chopped pistachios sprinkled on the spread barfi mixture. chopped pistachios sprinkled on the spread barfi mixture.

17. Cover and allow the barfi mixture to cool and set at room temperature. You can also keep in the refrigerator after the barfi mixture cools to room temperature.

gajar ki barfi mixture cut into squares. gajar ki barfi mixture cut into squares.

18. Slice and serve Carrot Burfi. The remaining portions can be refrigerated.

gajar ki barfi squares garnished with chopped pistachios and served on a steel plate. gajar ki barfi squares garnished with chopped pistachios and served on a steel plate.

Expert Tips

  1. Substitutes: Beetroot in place of carrots; almond meal or almond powder in place of milk powder; coconut oil in place of ghee; any other dry fruits like almonds, cashews, raisins, etc. in place of pistachios
  2. If you want a more firm and dense consistency in the burfi, cook for more time. I cooked it for less time as I wanted a lesser firm texture in the burfi.
  3. A test to check whether the mixture is ready to be set to the burfi is: take a small portion of the mixture and roll it into a ball. You should be able to form this ball easily.
  4. You can set the burfi in the refrigerator too. Just keep the burfi mixture in the refrigerator after it cools down to room temperature.
  5. You can decorate the burfi pieces with some edible silver leaf (silver varq), if you have it at home.

More Barfi Recipes To Try!

cubes of mysore pak on a wooden serving tray on a table.cubes of mysore pak on a wooden serving tray on a table.

Difficult25 minutes

Mysore Pak Recipe

dry fruit barfi on a plate with text layovers.dry fruit barfi on a plate with text layovers.

Moderate25 minutes

Dry Fruit Barfi | Date Rolls | Dry Fruit Halwa

coconut burfi slices on a white platter with a rakhi in the background.coconut burfi slices on a white platter with a rakhi in the background.

Moderate1 hour 25 minutes

Coconut Burfi | Nariyal ki Barfi

besan ki barfi pieces stacked on top of one another and served on a rectangular white platter with text layovers.besan ki barfi pieces stacked on top of one another and served on a rectangular white platter with text layovers.

Moderate30 minutes

Besan Ki Barfi

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

carrot barfi recipe, gajar burfi recipecarrot barfi recipe, gajar burfi recipe

Gajar Ki Barfi | Carrot Burfi

Easy, quick and tasty recipe of carrot burfi made with carrots, milk powder, ghee sugar and cardamom powder.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Prevent your screen from going dark while making the recipe

grating carrots

  • Rinse, peel and then grate 550 grams carrots. In cup measurement, you will need 4 cups grated carrots.

  • Grease a pan or tray with 1/2 to 1 tsp ghee and keep aside.

making carrot barfi

  • Then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).

  • Add the grated carrots. Mix very well.

  • Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. Takes about 10 to 12 minutes on a low to medium flame.

  • Then add 1 cup milk powder (100 to 105 grams).

  • Mix the milk powder with the carrots very well. Saute for a minute.

  • Then add 1/3 cup sugar and 1/2 tsp cardamom powder.

  • Mix the sugar and cardamom powder with the rest of the ingredients very well.

  • The mixture will loosen up as the sugar melts. Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.

  • When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan. 

  • A test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball.

  • Immediately, pour the barfi mixture in the greased pan and with a spatula or spoon smoothen the top part.

  • Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.

  • Cover and allow the carrot barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature.

  • Slice and serve gajar ki barfi. Leftovers can be refrigerated.

Substitutions you can make in carrot barfi:
  • Milk powder – almond meal or almond powder.
  • Ghee – coconut oil.
  • Pistachios- any dry fruits like cashews, almonds, raisins etc.
  • Carrots – beetroots.

Nutrition Facts

Gajar Ki Barfi | Carrot Burfi

Amount Per Serving

Calories 98 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 13mg4%

Sodium 57mg2%

Potassium 244mg7%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 6265IU125%

Vitamin C 2.9mg4%

Calcium 91mg9%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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This Gajar Ki Barfi recipe from the archives was first published in April 2016. It has been updated and republished in March 2024.

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