Home Festival Recipes Carrot burfi recipe | easy diwali sweets recipe

Carrot burfi recipe | easy diwali sweets recipe

by Jeyashris Kitchen
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CARROT BURFI RECIPE
carrot-burfi
After the very successful attempt of trying out the BADAM BURFI I wanted to try out the carrot burfi. To add more happiness, this carrot burfi turned out fantastically well and it took 15 minutes for me to finish making Burfi. It tasted awesome and my daughter Varsha who is a perfect taste maker, raised her thumbs on the very first bite.  If you are new for making sweets for the first time, this burfi is definitely an easy sweet to try out for this Diwali. So lets move on to the recipe of carrot burfi – Easy  Diwali Sweet. Recipe updated with Video now

PREPARATION TIME: 10 MINUTES.COOKING TIME: 15-20 MINUTES MAKES: 15 –17
INGREDIENTS:

CARROT (GRATED) 1 CUP
MILK 1/4 CUP
GHEE 1/4 CUP +2 TBLSP
SUGAR 1 CUP
BESAN | KADALAI MAAVU 1 CUP
PISTAS TO GARNISH(OPTIONAL)
CARDAMOM POWDER A PINCH

Full video of Carrot burfi recipe

Burfi - with-carrot
METHOD:

  • Grate the carrots and grind it into a paste by adding the milk.
  • Sieve the besan | kadalai maavu to avoid lumps. You can roast it for 5 minutes too.
carrotpaste besan
  • Grease a tray with ghee and set it aside.
  • In a wide bowl add the ground carrot mixture, sieved besan, sugar and start stirring in a medium low flame. Be careful not to get it burnt.
Burfi Carrot-burfi
  • Melt the ghee and add it slowly in regular intervals.
burfi Burfi
  • The mixture will start bubbling and at one stage it start leaving the sides and will form a mass. Switch off the flame.
burfi final stage
  • Transfer it to the greased tray.
  • I finely chopped pistachios and garnished on the burfi
burfi burfi
  • When warm cut this into desired shapes.
  • I finely chopped pistachios and garnished on the burfi.
burfi burfi
  • I generally struggle to cut the burfis into diamond shapes. My friend Shri made this for me and now i learnt the method of shaping the burfis into diamond .
  • The night light makes the color to look different. the burfis came out in the colour which you see in the main picture.

Carrot-burfi            Notes:

  • If by any chance you feel the burfis are very soft and can not cut, just put this again in the pan and stir for 3-5 minutes in low flame.
  • Always keep the flame in low. do not make it burnt

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47 comments

Veena Theagarajan October 24, 2013 - 7:48 am

super tasty bufi.. Love the addition of carrot

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Raji October 24, 2013 - 7:54 am

Lovely..very unique recipe..would surely make this for diwali.

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Kaveri Venkatesh October 24, 2013 - 7:55 am

Looks very delicious..my aunt used to make by adding carrots, cashews and coconut..even that used to be very delicious

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Hamsa Hari October 24, 2013 - 8:33 am

great innovation thank u for the recipe mam.

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AparnaRajeshkumar October 24, 2013 - 8:50 am

good one ! my thumbs up foru !

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Sowmya Madhavan October 24, 2013 - 9:56 am

Wish i stayed near you, this one looks awesome..bookmarked

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Anu Chandramohan October 24, 2013 - 10:13 am

wowwww

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Shama Nagarajan October 24, 2013 - 11:08 am

delicious burfi

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Hamaree Rasoi October 24, 2013 - 12:57 pm

Delightful sweet with carrot in it…

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Hema October 24, 2013 - 4:45 pm

Wow, mouthwatering here, very innovative Jeyashri..

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divya October 24, 2013 - 10:38 pm

wow……looks awesome…

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Vidhya Shyam October 25, 2013 - 2:42 am

should we boil the carrot after grating. If it is raw will it taste good.

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jeyashri suresh October 25, 2013 - 2:59 am

No need to boil the carrots, just grind with milk and add to the besan mixture and start stirring. No raw smell of carrots will come as it is cooked while stirring.

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Priti S October 25, 2013 - 2:56 am

Looks so yum and perfectly done …we do same with other fruits too

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Sowmya Dinavahi October 25, 2013 - 3:37 am

I adore your passion for cooking 🙂 such a beautiful shot … thanks for sharing the recipe!!

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Gayathri Ramanan October 25, 2013 - 4:04 am

super yummy and mouthwatering burfi…really tempting

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Nagalakshmi V October 25, 2013 - 5:45 am

love it jey! 🙂

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Rumana Ambrin October 25, 2013 - 7:16 am

Very and delicious..

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Shobana Vijay October 25, 2013 - 11:21 am

Love the thought of carrots. Hearing for the first time but really wonderful.

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Shabitha Karthikeyan October 25, 2013 - 4:34 pm

Never tasted Carrot Burfi !! Looks gorgeous Jey !!

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Vimitha Anand October 25, 2013 - 5:44 pm

I am so gonna try this… Looks perfect

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Priya Suresh October 25, 2013 - 10:53 pm

Wat an incredible and very innovative burfi..Well done.

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arthy October 31, 2013 - 12:02 am

Hi jeyasri,
I tried your carrot burfi yesterday. The taste was awesome . I tried the exact recipe you mentioned but instead of burfi it became halwa. Could you tell what went wrong?

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jeyashri suresh November 1, 2013 - 1:09 am

Arthy, you could have taken it few minutes before from the kadai. Just take it when it starts leaving the pan and comes into a whole mass

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surekha November 3, 2013 - 12:09 am

Hai jeyashri I tried u carrot burfi . It came out really good and tasted awesome ! Thanks for this recipe!

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Gayathri srinivasan November 3, 2013 - 5:54 pm

method seems to be very easy. i am going to try this week end. Thank you very much jeyashri

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Subha shini November 4, 2013 - 8:44 am

hai jey .I tried ur carrot burfi. taste is good but I cannot make it into pieces. after taking it from kadaai how long it takes for warming? when I can make it into pieces?

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jeyashri suresh September 29, 2014 - 2:13 pm

If you are not able to make pieces, it means it still needs cooking for few more minutes in the kadai. After spreading it , in 15 to 20 minutes you can put pieces

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SHARMILEE J November 6, 2013 - 3:07 pm

Wow looking burfi…super setup and pics too!

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Snow White January 1, 2014 - 10:08 am

beautiful..

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Aysha September 21, 2014 - 1:55 pm

Can i use butter instead of ghee?

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jeyashri suresh September 29, 2014 - 2:13 pm

Never tried though aysha

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விழி வழி October 11, 2014 - 3:46 pm

it came well.but it was in semi solid,not in solid shape,wt may be the pblm

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jeyashri suresh October 12, 2014 - 2:17 pm

Either u would have added more milk than i mentioned or would have taken before few minutes from the pan. If u stir for some more time you can make burfis

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NTLLF October 18, 2014 - 9:56 pm

How long can he burfi last? Can it be kept in the fridge?

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jeyashri suresh October 19, 2014 - 2:36 am

This will last for a week too. Can keep outside only

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Radhu R October 24, 2014 - 3:21 pm

Hi.. Tried ur recipe.. I cud cut into pieces.. But it is soft but very tasty.. Does ths sweet meant to be soft

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somanywindows January 3, 2015 - 7:02 am

Hi – the burfis came out very soft like some of the others have mentioned here. I did keep the mixture on the stove for as long as possible since the texture did not look like it will come into solid burfis. Does it need more sugar?
The soft burfis were very delicious and addictive. It was a big hit!
Thanks for sharing!

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jeyashri suresh January 5, 2015 - 6:37 am

Even i don't know why it is coming out soft. Adding more sugar will spoil the taste and will be sugary. can try by adding little more besan

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Indira Rajesh May 14, 2015 - 7:27 am

simply superb! Jeyashri. I tried it out just now. It tastes really good. looked like a new version of Mysore pak. Thank you for sharing the recipe

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shruti keny September 5, 2015 - 3:27 am

Did you add pure ghee or dalda

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jeyashri suresh September 5, 2015 - 11:40 am

I always use ghee only. Dalda i don't use in my cooking

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Lakshmi V October 5, 2015 - 11:03 am

Hii I got the besan's raw smell what can I do to that now???

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jeyashri suresh October 6, 2015 - 3:00 am

Generally we dont get it as we are cooking it for a long time. May be depends on the besan too. Next time may be u roast the besan separately for few minutes and then add

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sangeetha narasimhan November 9, 2015 - 11:05 am

What's the shelf life of this burfi jeyashri??

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jeyashri suresh November 10, 2015 - 11:02 am

It stays good for a week in room temperature

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Latha Mohan October 25, 2019 - 2:39 pm

It came out like halwa even though I kept for long time

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