Gajar Halwa Burfi
Who wants to have a piece of this gorgeous looking Gajar Halwa Burfi?
This burfi is a soft, delicious, and a melt-in-your-mouth Indian sweet dish. It is made using grated carrots, milk, milk powder, sugar, and flavored with cardamom powder.
I named this burfi as gajar halwa burfi as it tastes very similar to gajar halwa. The ingredients are cooked into a thicker consistency and shaped into a diamond or square shape.
Gajar halwa burfi makes a perfect addition to any special occasion or festive season. Make this milk based and easy to make burfi on the auspicious day, Guru Purnima. This recipe requires some patience and accuracy until the mixture thickens, so it can form into the proper shape.
The grated carrots are fully cooked using some ghee. They are cooked further in some milk to make the carrots soft and creamy. Some milk powder is added to the mixture for drying out the moisture and adding some texture to the dish.
Some freshly ground cardamom adds so much flavor into the gajar halwa burfi. You can absolutely incorporate a touch of rose flavor in the burfi and that will help to give the burfi some deep red color as well. Sprinkle some almonds or pistachios on the top of burfi for some crunchiness.
Table of Contents
Ingredients
- Carrots
- Sugar
- Milk
- Milk powder
- Ghee
- Cardamom powder
- Almonds
Gajar Halwa Burfi Step By Step Recipe
Wash the carrots very well, peel them, and grate.
Line a tray with parchment paper or a plate, grease it with ½ tsp ghee, and set aside.
Heat some ghee on medium low heat in the pan. Add some grated carrots, mix everything well, cover them with a lid, and cook for 4-5 minutes.
Take out the lid, stir well, and cook for 4-5 more minutes in a similar way.
Next, add some milk in the mixture, mix well, and cover it with a lid. Cook for 4-5 minutes.
Stir the mixture well, and cook for 4-5 more minutes in a similar way until the raw smell of the carrots is gone.
After the milk thickens, add milk powder, mix, add some sugar, stir it well, and keep on cooking the mixture for 15-17 minutes until it separates from the pan.
Next, add some freshly ground cardamom powder and mix well.
Transfer the mixture to a greased tray and press the mixture with the spatula or back of a measuring cup – try to form 1/2 inch thickness of the mixture.
Sprinkle some almond pieces and press them well with a spatula or the back of a measuring cup.
Using a sharp knife, cut the burfi in your desired shape, and set aside to dry out completely.
Separate the burfi pieces carefully, flip the other side up, and let them dry as well. Store them into an airtight container.
Tips For Making Gajar Halwa Burfi
- Grate the carrots in a food processor to fasten the process.
- Cook the carrots very well until the rawness is gone from them. Do not add sugar until the carrots are cooked.
- Keep on cooking the mixture continuously until it separates the pan, forms into a big lump, and turns heavy while handling.
- The gajar halwa burfi should be soft yet firm and not sticky. If you cannot form the mixture into burfi shape, make sure to cook it further in the pan for a couple of minutes.
Variations
- Use 1-2 tbsp rose syrup while making the burfi for flavoring and to achieve a deep red color.
- Add a pinch of orange color to give the burfi a vibrant color.
- Sprinkle some chopped pistachios and almonds for the toppings. It will give a beautiful color to the burfi.
- You can add some chopped nuts in the carrot mixture as well for an extra dose of nuts and crunch in the burfi.
How To Store Gajar Halwa Burfi?
You can store the burfis for 3-4 days in an airtight container.
Store them in the refrigerator in an airtight container for 1.5 weeks.
How To Serve Gajar Halwa Burfi?
These Burfis can be served on any occasion and are great additions to any festival.
Serve this burfi to kids as it has a fabulous attractive color, without any artificial colors.
Diwali Snacks Recipes
- Chakli
- Roasted Poha Chivda
- Namak Para
- Beetroot Coconut Burfi
- Dates And Apricot Dry Fruit Roll
- Besan Ladoo
- Karanji
- Badam Katli
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Gajar Halwa Burfi
Ingredients
- 500 grams Carrots
- 3/4 cup Sugar
- 1 cup Milk
- 1/2 cup Milk powder
- 1 tbsp Ghee
- 1 tsp Cardamom powder freshly ground
- 2 tbsp Almonds slivered
Instructions
- Wash the carrots very well, peel them, and grate.
- Line a tray with parchment paper or a plate, grease it with ½ tsp ghee, and set aside.
- Heat some ghee on medium low heat in the pan. Add some grated carrots, mix everything well, cover them with a lid, and cook for 4-5 minutes.
- Take out the lid, stir well, and cook for 4-5 more minutes in a similar way.
- Next, add some milk in the mixture, mix well, and cover it with a lid. Cook for 4-5Â minutes.
- Stir the mixture well, and cook for 4-5 more minutes in a similar way until the raw smell of the carrots is gone.
- After the milk thickens, add milk powder, mix, add some sugar, stir it well, and keep on cooking the mixture for 15-17 minutes until it separates from the pan.
- Next, add some freshly ground cardamom powder and mix well.
- Transfer the mixture to a greased tray and press the mixture with the spatula or back of a measuring cup – try to form 1/2 inch thickness of the mixture.
- Sprinkle some almond pieces and press them well with a spatula or the back of a measuring cup.
- Using a sharp knife, cut the burfi in your desired shape, and set aside to dry out completely.
- Separate the burfi pieces carefully, flip the other side up, and let them dry as well. Store them into an airtight container.
Notes
- Grate the carrots in a food processor to fasten the process.Â
- Cook the carrots very well until the rawness is gone from them. Do not add sugar until the carrots are cooked.Â
- Keep on cooking the mixture continuously until it separates the pan, forms into a big lump, and turns heavy while handling.Â
- The gajar halwa burfi should be soft yet firm and not sticky. If you cannot form the mixture into burfi shape, make sure to cook it further in the pan for a couple of minutes.
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