Carrot Burfi Recipe – Easy Indian Sweet with Besan & Pistachios

Last Updated on 2 months by Neha Deshmukh

Carrot Burfi Recipe – Easy Indian Sweet with Besan & Pistachios

Hey everyone! If you’re looking for a sweet treat that’s both comforting and surprisingly easy to make, you’ve come to the right place. I remember the first time I made this Carrot Burfi – it was for Diwali, and I was a little intimidated. But honestly? It turned out amazing, and it’s been a family favorite ever since. This recipe combines the goodness of carrots with the richness of ghee and the nutty flavor of besan, resulting in a melt-in-your-mouth burfi that everyone will love. Let’s get started!

Yields: 15-17 pieces
Prep time: 10 minutes
Cook time: 20 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This Carrot Burfi is more than just a dessert; it’s a little piece of happiness. It’s perfect for festivals, special occasions, or just when you’re craving something sweet. Plus, it’s a great way to sneak in some veggies – don’t tell the kids! The texture is incredibly smooth and creamy, and the cardamom and pistachio garnish add a delightful aroma and crunch.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup grated carrot
• ¼ cup milk
• ¼ cup + 2 tbsp ghee (clarified butter)
• 1 cup sugar
• 1 cup besan (gram flour)
• To garnish: Pistachios, chopped
• A pinch of cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Carrot Varieties for Best Flavor

While you can use any carrots, I find that sweeter varieties like Nantes carrots give the best flavor to the burfi. They have a naturally higher sugar content, which complements the other ingredients beautifully.

The Role of Besan (Gram Flour)

Besan is key to the texture of this burfi. It adds a lovely nutty flavor and helps bind everything together. Sifting it is optional, but it prevents lumps and ensures a smoother final product. You can even lightly dry roast the besan for 5 minutes to enhance its aroma!

Ghee: Choosing the Right Kind

Ghee is the heart and soul of many Indian sweets. Use good quality ghee for the best flavor. Homemade is wonderful if you have the time, but a good store-bought brand works perfectly too.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom has a much more potent aroma than store-bought powder. If you can, crack open a few green cardamom pods and grind the seeds yourself. It makes a world of difference!

Pistachio Garnish: Regional Variations

While pistachios are traditional, you can also use almonds, cashews, or a mix of nuts for garnish. My aunt always adds a sprinkle of silver leaf (vark) for special occasions – it looks stunning!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the grated carrots with the milk into a smooth paste. This is easiest done in a blender or food processor.
2. If you haven’t already, sieve the besan to remove any lumps.
3. Grease a tray (around 7×9 inches) with ghee and set it aside. This prevents the burfi from sticking.
4. In a heavy-bottomed pan, combine the carrot paste, sieved besan, and sugar.
5. Cook the mixture on medium-low heat, stirring constantly. This is important to prevent burning!
6. Gradually add the melted ghee while continuing to stir.
7. Keep cooking and stirring for about 15-20 minutes, until the mixture thickens, leaves the sides of the pan, and forms a cohesive mass. You’ll know it’s ready when it looks glossy and pulls away from the pan easily.
8. Transfer the mixture to the greased tray and gently flatten the surface with a spatula.
9. Sprinkle the chopped pistachios and cardamom powder evenly over the top.
10. Let it cool slightly, then cut into diamond-shaped pieces while it’s still warm. If it’s too soft to cut, don’t worry – see the tips below!

Expert Tips

• Don’t rush the cooking process: Low and slow is the key to a smooth, non-grainy burfi.
• Stir, stir, stir! Seriously, constant stirring is crucial.
• Check for doneness: A small test – take a tiny bit of the mixture and drop it into cold milk. If it forms a ball, it’s ready.
• Too soft? If the burfi is too soft to set, reheat the mixture in the pan for another 3-5 minutes and then try again.

Variations

Want to switch things up? Here are a few ideas:

Vegan Carrot Burfi

Substitute the ghee with coconut oil or a vegan butter alternative. It will slightly alter the flavor, but it’s still delicious!

Gluten-Free Adaptations

This recipe is naturally gluten-free as long as you use pure besan.

Adjusting the Sweetness Level

Reduce the sugar to ¾ cup for a less sweet burfi. You can also add a tablespoon of honey or maple syrup for a different flavor profile.

Festival Adaptations (Holi, Diwali)

For Diwali, I like to add a few strands of saffron to the mixture for a beautiful color and aroma. During Holi, you can use food coloring to make the burfi vibrant and festive!

Using Carrot Juice for a Smoother Texture

For an even smoother texture, you can use ½ cup of carrot juice instead of grated carrots. Just reduce the milk slightly.

Serving Suggestions

Carrot Burfi is best enjoyed at room temperature. It pairs perfectly with a glass of warm milk or a cup of masala chai. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

What is the best way to grate carrots for burfi?

A box grater works perfectly! You want fine, even shreds.

Can I use a different type of flour instead of besan?

While you can experiment, besan really is the best choice for the traditional flavor and texture. Other flours might result in a different consistency.

How do I know when the burfi mixture is cooked properly?

The mixture should thicken considerably, leave the sides of the pan, and form a cohesive mass. The test with cold milk is a good indicator too!

My burfi is grainy, what went wrong?

Graininess usually happens when the mixture isn’t cooked long enough, or if the heat is too high. Be patient and stir constantly!

Can this burfi be made ahead of time?

Yes! You can make it a day or two in advance and store it in an airtight container.

What is the shelf life of Carrot Burfi?

At room temperature, it lasts for about 5 days. In the refrigerator, it can last up to a week.