Friday, November 7, 2014

Simple Carrot Burfi

Specialty of this carrot burfi is no milk is used in the recipe.With very minimal ingredients you can prepare a heavenly dessert.This recipe needs only 5 ingredients.
  Carrot burfi can be prepared in many ways by adding different ingredients like milk , milk powder, besan, coconut etc along with carrot. I have kept it very simple just to ensure the taste of carrot is enjoyed exclusively !!. You can use this as toddler food too as this recipe makes medium soft burfis. My son likes these tasty soft carrot burfis :-)
 Worth trying at home.Prepare healthy carrot burfis and make your family happy !

  • 2 cups grated carrot 
  • 1/2 to 3/4 cup sugar
  • 2 tablespoons of ghee + 1/4 tsp of ghee (to grease the plate)
  • 1/4 teaspoon cardamom powder
  • 1 tbsp raisins + 1 tbsp of cashews 
(This recipe makes 6-7 medium size burfis)

How to prepare?

  • Mix grated carrot and sugar in a  vessel. Close the lid and let it rest for 2 hours.
  • After two hours, cook the carrot sugar mixture in pressure cooker for just 2 whistles in a medium flame.

  • In a large heavy bottomed non stick pan, heat 1/2 tbsp of ghee and fry cashews and raisins. Drain the fried cashew nuts and raisins and keep them aside.
  • Now add cooked carrot -sugar mixture and 1 more tbsp of ghee to it.Cook for about 20 mins. Keep stirring occasionally at the same time keep scraping the sides to avoid burning.Add 1/2 tbsp ghee if you feel the mixture is very dry. Below photo is taken in interval of every 5 mins.


  • After 20-25 mins or when the mixture starts becoming one single lump check whether it has reached a setting point. (normally it takes 25-30 mins to reach a setting point)
  • How to check whether the setting point has reached or not? : Pinch out a small portion.Let it cool for a minute.Now try to make a string out of it, if you can make it you are done. Else cook/saute for few more mins and check again.(refer the tips section for more)
  • After you reach setting point, Add cardamom powder, cashew nuts and raisins to it and mix it well. Saute for 2-3 more minutes and switch off the flame. (you can keep few cashew nuts and raisins for garnishing on the top later)
  • Transfer mixture to the greased plate and press firmly into a square shape.Using a knife cut into square/diamond shape burfis. Don't lift the burfis, just chop/cut them into shapes.Garnish with cashews and rasinis on top of burfis.
  • Let it rest for at least 2 hours. After 2 hours lift the burfis slowly and tap the sides gently with finger to give a nice shapes to the sides of burfis. Let it rest for another 30 mins. After 30 mins , Store the burfis in air tight container. Serve the burfis after 4-5 hours.
  • Don't use excess ghee. Burfis doesn't set properly if you use more ghee.
  • You can keep the burfis in freezer to set.
  • My mother used to prepare this burfis in iron banale/kadai/pan. She used to make the burfis little more harder.To make the burfis harder, you have to cook/saute the mixture for about 35-40 mins. 
  • It took almost 25 mins for me to reach a setting point keeping the flame in medium.

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