Carrot Coconut Burfi Recipe

Ingredients

• 30 ml (2 tbsp)ghee
• 80 g (1 cup, tightly packed)grated coconut
• 110 g (1 cup, tightly packed)grated carrot
• 120 g (½ cup)unsweetened khova / mawa
• 80 ml (⅓ cup)condensed milk
• to tastepistachios, for decoration

Instructions

1. 1

   Mix the base

   Put the grated carrot, coconut and ghee in a pan and mix them together.

2. 2

   Roast until fragrant

   Roast the mixture until aromatic and beginning to change colour.

3. 3

   Add dairy ingredients

   Add the mawa and condensed milk, then mix well.

4. 4

   Cook until thick

   Stir over medium heat until the mixture is thick and dough-like and no longer sticks to the sides of the pan.

5. 5

   Prepare the tray

   Grease a tray with ghee and transfer the burfi mixture to it.

6. 6

   Flatten the mixture

   Add a little ghee on top, then use a spatula to flatten and spread the mixture across the tray.

7. 7

   Add pistachios

   Scatter chopped pistachios over the top and press them into the mixture.

8. 8

   Cool completely

   Leave the burfi to cool completely.

9. 9

   Chill until firm

   For even squares, refrigerate the tray for 2–3 hours, or until the mixture is firm.

10. 10

    Cut and store

    Use a sharp knife to cut the burfi into squares, then store it in an airtight container in the fridge.

What is carrot coconut burfi?

Burfi is a family of Indian sweets cooked into a thick mixture and set before serving. This version pairs carrot and coconut with khova, also called mawa, and condensed milk for a soft, rich sweet.

The combination is suited to a stovetop method: the carrot and coconut are first roasted, then the dairy ingredients help the mixture cook down and set. Chilling makes it easier to cut into squares.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1200 calories, 24g protein, 100g carbs, 76g fat.

Most of the carbohydrates come from the condensed milk, carrot and coconut, while ghee, coconut and mawa contribute much of the fat. Mawa and pistachios provide some protein. Enjoy a square alongside a meal with vegetables and a protein source to balance the plate.

The carrot and coconut base

Grating: Keep the carrot and coconut finely grated so they cook evenly and combine into a cohesive mixture.

Roasting: Cook them with the ghee until fragrant and lightly changed in colour, as directed. Stir as they roast to help prevent sticking or uneven browning.

Cooking the mawa mixture

Mawa: Unsweetened khova or mawa adds richness and body. Break up any large lumps as you mix it into the warm carrot and coconut.

Condensed milk: This adds sweetness and moisture, so keep stirring after adding it to help the mixture thicken evenly.

How to tell when it is ready

Texture: Keep cooking over medium heat until the mixture looks thick and dough-like. It should pull away from the sides of the pan rather than clinging to them.

Patience: The recipe gives no fixed cooking time, so use the texture cues rather than relying on a timer. Stir steadily and avoid raising the heat to speed things up.

Setting and cutting the burfi

Tray: Grease the tray with ghee before adding the mixture, then spread it into an even layer with a spatula. A level surface helps the pieces set to a similar thickness.

Chilling: Let the mixture cool completely, then refrigerate it for 2–3 hours or until firm. Press the chopped pistachios in before chilling so they stay in place when cut.

Serving ideas

Serve the squares as a small sweet after a meal or alongside tea or coffee. Their rich, sweet flavour pairs well with unsweetened drinks.

For a more balanced plate, serve a square after a meal that includes vegetables and a source of protein rather than treating the burfi as a meal on its own.

Recipe notes & tips

• Use a heavy-based pan to help the mixture cook evenly.
• Stir frequently while roasting the carrot and coconut so they do not catch on the pan.
• Keep the heat at medium after adding the mawa and condensed milk.
• Grease the tray before transferring the mixture so it is easier to spread.
• Wait until the burfi is completely cool before putting it in the fridge.
• Use a sharp knife for cleaner cuts once the mixture is firm.

Variations

• Extra pistachio: Add more chopped pistachios on top and press them into the mixture.
• Other nuts: Replace or supplement the pistachios with chopped almonds or cashews.
• Cardamom: Stir a little ground cardamom into the mixture for a fragrant variation.
• Smaller pieces: Spread the mixture in a wider tray for thinner squares.
• More carrot: Increase the grated carrot slightly for a stronger carrot flavour, allowing for extra cooking until thick.

Common mistakes to avoid

• High heat: The mixture can catch before it thickens; keep it over medium heat and stir steadily.
• Uneven grating: Large pieces can cook at different rates; grate the carrot and coconut finely.
• Stopping too soon: A loose mixture may not cut cleanly; cook until it is dough-like and pulls away from the pan.
• Skipping the tray grease: The burfi may be difficult to lift; grease the tray with ghee before adding the mixture.
• Cutting while warm: The squares can lose their shape; chill for 2–3 hours or until firm first.

How to store

Keep the squares in an airtight container in the fridge and use within 4–5 days. Serve chilled or let them stand briefly at room temperature; reheating is not needed.

Frequently asked questions