Carrot Coconut Burfi Recipe – Authentic Indian Sweet Recipe

Last Updated on 4 months by Neha Deshmukh

Carrot Coconut Burfi Recipe – Authentic Indian Sweet Recipe

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai (sweet). Today, I’m sharing a recipe that’s been a family favorite for years – Carrot Coconut Burfi. It’s vibrant, flavorful, and surprisingly easy to make. I first made this for Diwali a few years back, and it was a huge hit! It’s become a tradition ever since. Let’s get started, shall we?

Why You’ll Love This Recipe

This Carrot Coconut Burfi is more than just a sweet treat; it’s a little slice of happiness. It’s got the perfect balance of flavors – the sweetness of carrots and coconut, the richness of ghee, and a hint of fragrant cardamom. Plus, it’s relatively quick to make, perfect for when you’re craving something special but don’t want to spend hours in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, it just feels festive!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious burfi:

• 2 ¼ cups grated carrot (about 2 medium carrots)
• 1 cup grated coconut (freshly grated is best, but unsweetened desiccated coconut works too!)
• 3 tbsp ghee (clarified butter)
• 1 cup milk (full fat milk gives the best results)
• ¾ cup sugar
• ¼ tsp cardamom powder
• 10-12 cashew nuts

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Ghee: Seriously, don’t skimp on the ghee! It’s what gives burfi its signature rich flavor and smooth texture. It’s a staple in Indian cooking, and for good reason. If you’re not familiar, ghee is clarified butter – it has a nutty aroma and a higher smoke point than regular butter.
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! But if you’re short on time, good quality store-bought cardamom powder will do.
• Regional Variations: Burfi making is an art, and every family (and region!) has its own little twist. Some people add a pinch of saffron for color and flavor, others use different nuts like almonds or pistachios. Feel free to experiment and make it your own! In some parts of India, they even add a touch of rose water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, line a tray (about 8×8 inches) with parchment paper and set it aside. This will prevent the burfi from sticking.
2. Grate your carrots and coconut. A coarse grater works best for both.
3. In a small pan, sauté the cashew nuts in 1 tsp of ghee until they’re lightly golden. Set these aside – they’ll add a lovely crunch.
4. Now, heat the remaining 2 tbsp ghee in a larger pan. Add the grated carrots and coconut and sauté for about 5-7 minutes, until the carrots start to soften.
5. Pour in the milk and cook on medium heat, stirring frequently. This is where patience comes in! Keep stirring until the milk evaporates and the mixture starts to come together.
6. Add the sugar, remaining ghee, and the roasted cashews. Now, keep stirring! This is important to prevent sticking and ensure everything melts evenly. Continue stirring until the mixture thickens and starts to leave the sides of the pan. It should take about 5-8 minutes.
7. Mix in the cardamom powder. The aroma at this point is heavenly!
8. Transfer the mixture to the prepared tray and flatten it with a greased spoon or spatula.
9. Let it cool completely, then refrigerate for at least an hour to firm up.
10. Once firm, cut into squares and serve!

Expert Tips

• Stirring is Key: Seriously, don’t walk away from the pan while the milk is evaporating and the sugar is melting. Constant stirring is crucial for a smooth, creamy burfi.
• Don’t Overcook: Overcooking will result in a hard burfi. You want it to be firm but still slightly soft.
• Grease Your Spoon: When flattening the burfi in the tray, grease your spoon or spatula with ghee to prevent the mixture from sticking.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based ghee and milk (almond or soy milk work well).
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more. My friend, Priya, adds a tiny pinch of nutmeg too – it’s delicious!
• Festival Adaptations: This burfi is perfect for Diwali, Holi, or any festive occasion. You can even add edible silver leaf (varak) for a more luxurious touch during Diwali.

Serving Suggestions

Carrot Coconut Burfi is delicious on its own, but it’s also lovely served with a glass of warm milk or a cup of chai. It’s a perfect little treat to enjoy with family and friends.

Storage Instructions

Store the burfi in an airtight container in the refrigerator for up to 5-7 days. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What is Burfi and its origins? Burfi is a traditional Indian sweet made from milk solids, sugar, and various flavorings. It originated in the Indian subcontinent and is a popular treat during festivals and celebrations.
• Can I use store-bought grated coconut? Yes, you can! Just make sure it’s unsweetened. Freshly grated coconut is always best, but store-bought is a convenient alternative.
• How do I know when the Burfi mixture is ready? The mixture is ready when it thickens and starts to leave the sides of the pan. It should have a slightly sticky consistency.
• Can I add other nuts like almonds or pistachios? Absolutely! Feel free to add any nuts you like. Almonds and pistachios are both delicious additions.
• How long does Carrot Coconut Burfi stay fresh? Properly stored in an airtight container in the refrigerator, it will stay fresh for up to 5-7 days.

Enjoy making this delightful Carrot Coconut Burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!