Here is a simple, easy and delicious 4 ingredient Gajar Ki Barfi recipe that you can try with winter special red carrots. Next time you get your hands on this fresh produce during the season, give this dessert a try. I’m not saying don’t do halwa. What I want to say is that this Carrot Burfi is also a way to get a halwa-like flavor in mithai (sweet) form. Plus, it also allows you to control portion sizes because you know you’ll be eating one piece and not overfilling the bowl, as is the case with halwa!
About Gajar Ki Balfi
This Gajar Ki Barfi is one of the many variations of Barfi, one of the most popular Indian desserts. Interestingly, the word “barfi” is derived from the Hindi word “barf” which literally means “snow”.As traditional milk or coyabulfi It does have a snow-like appearance, hence the name. The similarities end there, though, as the sweetened parfait has more flavor than the tasteless snow!
The classic burfi uses milk as raw material without adding any special ingredients and remains pure white, cream or colorless. But this carrot burfi has a beautiful red color due to the use of fresh red carrots. It does have powdered milk, but apparently the color of the vegetables is too strong.
Apart from gajar (carrot) and milk powder, the other ingredients in Gajar Ki Barfi recipe are ghee and sugar. The condiment is made from cardamom powder and pistachios and complements the overall flavor of this gajar ka halwaish burfi.
Once the carrot buffet is properly placed, you can cut it into any shape you like (square, rectangular, diamond, etc.) and serve. Apart from this vegetable-based burfi, there are many other versions of mithai in the Indian subcontinent. Some are even quirky and modern. For example, burfis made with chocolate, rose, mango etc.
More information about this recipe
As I said earlier in this post, winter also brings fresh red carrots which are more popular in North India, especially Delhi. Therefore, these special carrots are also known as Red Delhi carrots. Since I also have strong ties to this side of the country, I get to make a lot of carrot-based recipes at home during this season.
Gajar Ki Barfi is one of them.Others include essence Gajar Ka Halwa And this cute one Gajar Ka Muraba I prepare this with tender and juicy red carrots from winter. There are actually 4 ways to make this gajar ka halwa recipe, including a vegan version too.Actually I have this too Instant Pot Gajar Halwa You have to try.
The recipe of this carrot burfi is similar to that of gajar halwa. Here at burfi, I use milk powder. Obviously, there is no milk, condensed milk or even khoya involved in the preparation.
But you can use any gajar halwa recipe to make this Gajar Ki Barfi. All you have to do is cook more than the halwa so that the sugar cooks more and the parfait sets after cooling.
This carrot burfi doesn’t take much time to make. Aside from grating the carrots and laying out the burfi, the recipe is actually pretty hassle-free and simple. Eat this burfi as dessert or dessert after dinner, either way it's great. You can also adjust the recipe.
Step-by-step guide
How to Make Gajar Ki Barfi
Prepare
1. Wash, peel and chop 550g carrots. By the cup, you will need 4 cups of grated carrots.
2. Grease a pan or tray with ½ teaspoon ghee and set aside.
cooking carrots
3. Then, in a kadai or heavy bottomed pan, melt 2 tablespoons of ghee (clarified butter).
4. Add chopped carrots.
5. Mix well.
6. Then, over low to medium heat, fry the carrots until almost cooked. Often sti.
7. Fry the carrots over low to medium heat for about 10 to 12 minutes.
Make the Buffy Mix
8. Then add 1 cup (100 to 105 grams) of milk powder.
9. Stir the milk powder and carrots evenly.
10. Saute the mixture for one minute.
11. Then, add ⅓ cup of sugar and ½ teaspoon of cardamom powder.
12. Mix the sugar and cardamom powder well with the carrot mixture.
13. As the sugar melts, the mixture will loosen. Continue to fry over low to medium heat for about 7 to 9 minutes. Stir frequently.
To make the parfait firmer and denser, you can cook it for an additional 10 to 12 minutes. I wanted a texture that wasn't too hard, so the cooking time was shorter.
14. When the mixture thickens and reduces, turn off the heat. The test is to take a small portion of the mixture and cool it. Then, roll into a small ball. It should form into a ball easily.
Setting Gajar Ki Barfi
15. Immediately pour the barfi mixture into the greased pan. Smooth the top with a spatula or spoon.
16. Sprinkle 18 to 20 chopped pistachios on top and gently press them onto the halwa with a spoon or spatula. You can also use any other dry fruit in place of the pistachios.
17. Cover and let the barfi mixture cool and set at room temperature. Once the Barfi mixture has cooled to room temperature, you can also store it in the refrigerator.
18. Slice the carrot burfi and serve. The rest can be refrigerated.
Expert Tips
- Substitute: Beetroot instead of carrots; Almond meal or ground almonds instead of milk powder; Coconut oil instead of ghee; Any other dry fruits like almonds, cashews, raisins etc. instead of pistachios
- If you want the burfi to be firmer and denser, cook it longer. I cooked it for a shorter time because I wanted the texture of the burfi to be less gritty.
- A test to check if the mixture is ready for the burfi is: take a small portion of the mixture and roll it into a ball. You should be able to form the ball easily.
- You can also keep the burfi in the refrigerator. Once cooled to room temperature, simply place the burfi mixture in the refrigerator.
- You can decorate the buffalo slices with some edible silver leaves (silver varq) if you have them at home.
More Barfi recipes to try!
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Gajar Ki Barfi | Gajar Ki Barfi Carrot Burfi
Easy, quick and delicious Carrot Buffy recipe made with carrots, milk powder, ghee sugar and cardamom powder.
Preparation time 15 minute
cooking time 20 minute
total time 35 minute
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grate carrots
Rinse, peel and grate 550 g carrots. By the cup, you will need 4 cups of grated carrots.
Grease a pan or tray with 1/2 to 1 teaspoon ghee and set aside.
Make Carrot Parfait
Then in a kadai or heavy bottomed pan, melt 2 tablespoons of ghee (clarified butter).
Add grated carrots. Mix well.
Then over low to medium heat, stirring constantly, sauté the carrots until almost cooked. It will take about 10 to 12 minutes over low to medium heat.
Then add 1 cup of milk powder (100 to 105 grams).
Mix the milk powder and carrots thoroughly. Saute for one minute.
Then add 1/3 cup sugar and 1/2 teaspoon cardamom powder.
Mix the sugar and cardamom powder well with the rest of the ingredients.
The mixture will loosen as the sugar melts. Continue to sauté over low to medium heat for about 7 to 9 minutes, stirring frequently.
When the mixture thickens and reduces, it's time to turn off the flame and pour the mixture into a greased pan.
The test is to take a small amount of the mixture and cool it. Then roll into a small ball. It should form into a ball easily.
Immediately pour the buffalo mixture into the greased pan and smooth the top with a spatula or spoon.
Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them onto the halwa with a spoon or spatula.
Cover and let the carrot parfait cool and set at room temperature. Once the Barfi has cooled to room temperature, you can also store it in the refrigerator.
Slice and enjoy gajar ki barfi. Leftovers can be refrigerated.
- Milk Powder – Almond flour or almond flour.
- Ghee – coconut oil.
- Pistachios – any dried fruit such as cashews, almonds, raisins, etc.
- Carrot – beetroot.
nutrient content
Gajar Ki Barfi | Gajar Ki Barfi Carrot Burfi
Amount per serving
Calories 98 Calories from Fat 36
% Daily Value*
fat 4 grams6%
Saturated fat 2g13%
cholesterol 13 mg4%
sodium 57 mg2%
Potassium 244 mg7%
carbohydrate 11 grams4%
Fiber 1g4%
9 grams of sugar10%
protein 2 grams4%
Vitamin A 6265IU125%
Vitamin C 2.9 mg4%
calcium 91 mg9%
iron 0.2 mg1%
*Percent Daily Values based on a 2,000 calorie diet.
This Gajar Ki Barfi recipe from the archives was first published in April 2016. Updated and republished in March 2024.
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