Carrot Burfi

Ingredients

• 500 gCarrots, peeled and grated
• 200 gCondensed milk
• 80 ml (1/3 cup)Ghee
• 2 tbspCornflour
• 120 ml (1/2 cup)Water
• 8–10Cashew nuts, to garnish

Instructions

1. 1

   Cook the carrots

   Pressure-cook the grated carrots with 120 ml water until tender, about 4–5 whistles on high heat. If excess water remains, continue cooking over low heat until it has evaporated. Transfer the carrots to a wide non-stick pan.

2. 2

   Add the mixture

   Add the condensed milk, ghee and cornflour to the cooked carrots, then mix well.

3. 3

   Thicken the burfi

   Cook, stirring constantly, until the mixture is thick and begins to pull away from the sides of the pan.

4. 4

   Set and slice

   Grease a serving dish with ghee. Take the pan off the heat, spread the mixture in the dish and garnish with cashews. Leave it to set for 30 minutes, then slice and serve.

What is carrot burfi?

Burfi is a traditional Indian sweet, commonly made by cooking ingredients such as milk, sugar or nuts into a firm mixture that can be cut into pieces. This version uses grated carrots and condensed milk, with ghee adding richness.

Pressure-cooking softens the carrots before they are cooked down in a pan. Stirring until the mixture leaves the sides helps it set into slices rather than remain spoonable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 4g protein, 30g carbs, 11g fat.

Condensed milk and carrots provide most of the carbohydrates, while ghee contributes much of the fat; the cashews add a little fat and protein. Pair a piece with a meal that includes vegetables and a protein-rich food for a more balanced plate.

Why these ingredients work

Carrots: Grating them helps them soften quickly and blend evenly into the sweet mixture. Peel them first, as directed, and aim for a fairly even grate.

Condensed milk: It brings sweetness and a concentrated milky quality in one ingredient. The recipe does not call for extra sugar.

Ghee and cornflour: Ghee enriches the mixture, while cornflour helps give it body as it cooks. Stir them in thoroughly so the mixture is uniform.

Getting the texture right

Water: Use the stated 120 ml to pressure-cook the carrots, then check whether any liquid remains. Cook off excess water over low heat before moving on, as too much moisture can slow the mixture setting.

Stirring: Keep the mixture moving as it thickens, scraping across the base and sides of the pan. It is ready for the dish when it looks thick and starts to pull away from the pan.

Setting and slicing

Greased dish: Coat the serving dish with ghee before taking the mixture off the heat so it is ready to receive the hot mixture. Spread it out evenly for pieces of a consistent thickness.

Resting time: Leave the burfi undisturbed for 30 minutes to set before slicing. If it still feels too soft to cut cleanly, give it more time to cool.

Cashew garnish and serving

Cashews: Add them as a garnish after spreading the mixture in the dish, as the method specifies. Press them gently into the surface if needed so they stay in place when sliced.

Serving: Carrot burfi is rich and sweet, so small pieces work well after a meal or with tea. For a more balanced plate, serve it after a meal that includes vegetables and a source of protein.

Recipe notes & tips

• Grate the carrots evenly so they soften at a similar rate.
• Cook off excess water from the pressure-cooked carrots before adding the remaining ingredients.
• Use a wide non-stick pan to make the mixture easier to stir as it thickens.
• Stir continuously once the condensed milk, ghee and cornflour are added.
• Grease the serving dish before removing the pan from the heat.
• Allow the full 30 minutes for setting before slicing.

Variations

• Pistachio topping: Use chopped pistachios as a garnish in place of the cashews.
• Almond topping: Scatter chopped almonds over the surface before setting.
• Mixed nuts: Use a combination of chopped cashews and other nuts for the garnish.
• Smaller pieces: Spread the mixture in a wider dish for thinner slices.
• Extra carrot texture: Reserve a little of the grated carrot and stir it in after pressure-cooking.

Common mistakes to avoid

• Leaving excess water: Cook the carrots over low heat until the liquid has evaporated before transferring them to the pan.
• Skipping constant stirring: Keep stirring as the mixture thickens to prevent it catching on the pan.
• Stopping too early: Continue cooking until the mixture is thick and starts leaving the sides.
• Using an ungreased dish: Coat the dish with ghee so the set burfi is easier to remove and slice.
• Cutting too soon: Wait for the mixture to set for 30 minutes before slicing.

How to store

Store the cooled burfi in an airtight container in the fridge and use within 3–4 days. Bring pieces to room temperature before serving, or warm them briefly if you prefer them soft.

Frequently asked questions