Carrot Burfi



Shredded Carrot – 4 Cups
Sugar – 1 1/2 Cup
Ghee – 2 tblspn
Cardamon Powder – 1 tsp
Saffron – few strands
Milk – 1/4 cup
Heavy Cream (or) Condensed Milk – 1/2 cup
Milk powder or Khoya/Mawa – 1 cup
Chopped Nuts – 1/4 cup

Makes around 25 Pieces


  • Add the ghee in a heavy bottom vessel.
  • Add the grated carrot and saute till it is coated with ghee.
  • Add the sugar, milk and mix well.
  • Cook closed for 10 – 15 minutes on low – medium heat. The carrots would have cooked in milk and sugar.
  • Add the heavy cream and mix well. Cook this mixture (open) on medium low heat for 45 minutes – 1 hour.
  • Keep stirring in between and take care not to burn.
  • The moisture would have evaporated and the mixture would have thickened.
  • Add the milk powder, 2 tblspn of the chopped nuts, cardamon powder, saffron.
  • Mix well and cook for another 1 hour on low – medium heat on open.
  • Keep stirring in between.
  • All the moisture should have evaporated and the mixture should be thick and should not stick to the pan.
  • If there is still some moisture left then cook till it is almost dry.
  • Grease a pan with ghee, pour this into the pan.
  • It would not spread on its own as it is very thick, so spread evenly with a greased spoon.
  • Garnish with the remaining chopped nuts and gentle press with the spoon.
  • Cool this for 45 minutes or refrigerate for quicker cooling.
  • Slice out any desired shape and serve.


  1. Hi: In many cases the items in a recipe do not tally with the items given in the process; for instance in the carrot burfi, in the Process you want milk powder to be added, whereas it is not mentioned in the Ingredients’ portion. I found similar situation in a few earlier recipes. You may wish to avoid this confusion. Thanks.


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