Gajar Burfi/ Carrot Fudge

This beautiful orange colored burfi will surely grab the attention of your family, friends and guests. I had prepared them as prasad for our bhajan satsangh hosted by family friends few months back and glad to mention here that the full tray of over 90 pieces got finished in few seconds. 

A simple sweet prepared with ingredients easily available at home, recipe is adapted from here. The recipe ingredients remains the same but the method varies little bit. 


2 cups grated carrot
1/2 cup milk
2 cups sugar
1 cup besan/ gram flour
1/2 cup melted ghee 
1 tsp Cardamom powder
Almond slices or chopped pista, for garnish


Sieve besan and roast it on low flame using ghee. Add around 2-3 tbsp ghee in intervals. Stir it well and continuously until it changes its color and a nice aroma wafts through the room. Switch off the flame, shift the flour to a plate and allow it to cool.

Wash, clean and grate the carrots. Grind grated carrots with milk and sugar to a smooth paste. Transfer the paste to a nonstick frying pan and cook on medium heat. Simmer the flame, add roasted besan in parts and keep stirring nicely. Add melted ghee in regular intervals. Once the mixture starts boiling, it will splatter around so be careful of this step. Continue cooking until it forms a thick mass while stirring frequently and scraping down the sides. As the mixture starts leaving the sides of the pan, add cardamom powder and switch off the flame. It will be a soft dough. Transfer it to greased plate and score into desired shapes. Allow it to set for an hour or two.

Since the mixture is very hot to handle, this is what I do: Line the tray with parchment paper, transfer the mixture over it and cover it with another parchment paper. With a rolling pin, spread it evenly from all sides to desired thickness. Top it with nuts of choice and score into desired shapes. Set aside to cool. Once set, slide a knife under the burfis to separate them and store them in air tight containers.

Happy cooking!

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