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Carrot Burfi Recipe

Carrot Burfi recipe with stepwise photos.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 4


  • Carrot - 1 cup grated
  • Milk - 4 tbsp
  • Gulab Jamun Mix - 1/2 cup
  • Sugar - 1 cup
  • Ghee - 1/4 cup
  • Cardamom - 2
  • Pistachios - 10


  • Peel and grate carrots.
  • Grind the carrots with cardamom and milk to a smooth paste in a mixie jar.
  • Crush the gulab jamun mix with your finger tips breaking off any lumps.
  • In a pan (preferbaly non stick), mix in carrot paste, gulab jamun mix and sugar together.
  • Place the pan on the stove and start cooking over a medium flame stirring continuously.
  • Start adding ghee at regular intervals. Once the mixture starts to thicken, reduce flame completely.
  • Keep stirring continuously till it all comes together in a mass and the ghee separates.
  • Transfer the mixture to a greased tray and garnish the top with finely chopped pistachios.
  • Let the carrot burfi cool down completely.
  • Cut into squares and serve.
  • Always keep refrigerated.