Carrot Burfi (Gajar Pak Recipe)
Gahar Burfi is a rich traditional Indian sweet made with fresh carrots, milk, sugar, nuts and pure ghee. Known for its delicious taste and festive appeal, it is perfect for celebrations, gifting, and special occasions.
Ingredients
- 500 g carrots grated, measured after grating
- 4 tablespoon ghee divided, measure after melting
- 400 ml whole milk
- ¾ cup granulated sugar can be reduced to ½ cup if desired
- 2 tablespoon ground almonds
- 2 tablespoon ground cashew nut
- 2 tablespoon ground pistachios
- ½ cup dessicated coconut unsweetened
- ⅓ cup milk powder I use Nido brand whole milk powder
- ½ teaspoon green cardamom powder
Instructions
- Heat up 2 tablespoon ghee in a wide, heavy pan or kadai that is about ten or twelve inches wide. Add the grated carrots and gently sauté them in the ghee for 3-4 minutes while stirring frequently on low to medium heat. As the carrots warm up, you will notice steam rising from the pan.
- Add the sugar and milk to the carrots and mix everything well. Let milk warm up and sugar will melt too. When the mixture is bubbling, cover the pan and let the carrots cook on low heat. Stir occasionally. Cook until the carrots become very soft and mash easily under the spatula and all the liquid has dried up. This usually takes about 12-15 minutes.
- Once the carrots are soft, add all the ground nuts and desiccated coconut. Stir immediately. The nuts will soak up the remaining moisture and the mixture will start to thicken.Keep the heat on low.
- Next, add the milk powder, green cardamom powder, and remaining ghee. Mix everything thoroughly and continue cooking on low heat for another two to three minutes while stirring. The burfi mixture will come together, cling to the spatula, and develop a glossy look. At this point, it is ready to set.Please see video or pictures in post to get a clearer idea.
- Transfer the burfi mixture to a greased sheet pan or any tray you like. Use a flat spatula to spread it evenly to your preferred thickness. Sprinkle chopped nuts of your choice on top. Let it set for four to six hours until ghee hardens slightly. If the weather is warm or if needed, you can refrigerate it.
- Once fully set, cut the burfi into sixteen squares. Gently lift each piece with a flat spatula and place them on a serving plate. This gajar burfi stays fresh in the refrigerator for five to six days and can also be frozen for longer storage.
Tried this recipe?Let us know how it was!