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Carrot Burfi - Burfi with carrots, coconut and milk powder - Easy Sweet for Diwali

Carrot Burfi is prepared with grated carrot, grated coconut, milk powder, sugar and ghee. This is similar to my mango coconut burfi but it is quicker than mango burfi.  The moisture in the mango pulp takes some time to get thick whereas in this carrot burfi it gets easily thick and perfect for kids birthday party and also for potlucks. If you use fresh, juicy carrots it will be easy to grate it finely. No need to grind the carrots. The milk powder gives a nice texture to the burfi and it also helps to give perfect consistency to cut the burfis. When it comes to burfi the sugar level is high when compared to other varieties.


The first step is to saute the grated carrots and coconut for a few minutes on medium heat to remove the raw smell of the carrots and the moisture from the coconut. Then you have to combine the milk powder and sugar. This burfi does not require any sugar syrup consistency, so you can start stirring the carrot coconut mixture on medium heat. You have to add ghee in regular intervals and stir until the mixture gets thick. It takes around 20 to 25 minutes to finish the entire process. In the final stage, when you roll the mixture it won't stick to your fingers. This is the perfect time to transfer the mixture to the greased plate. After 10 minutes, cut them into small pieces. As I had many preparation works for Diwali festival, I have totally forgotten to take the final pictures for this carrot burfi. These are the sample pictures taken for the step by step procedures. Soon I will try to do it again and update it.  Now let's see how to prepare these Carrot burfis with step by step instructions.

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Carrot Burfi Recipe Details


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Prep time : 20 minutes
Cook time : 30 minutes
Yields : 30 to 35 pieces
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cup grated carrot ( 7 to 9 medium carrots)
  • 1 cup fresh grated coconut
  • 3 cup sugar
  • 1 cup amulya milk powder
  • 2 tsp cardamom powder
  • 5 to 7 tbsp ghee

Cooking Directions
  1. Wash and peel the carrots. Grate it finely using a grater without any solid pieces. Similarly grate the coconut, finely without any brown parts. Heat 1 tbsp ghee in a heavy bottomed non stick kadai and add the grated carrots.
  2. After 2 minutes, add the grated coconut and mix it well with the carrots and fry for 3 to 5 minutes. Turn off the heat.
  3. Next, add the milk powder and sugar. Mix well with the carrot coconut mixture.
  4. Now keep the kadai on low heat and add 2 tbsp ghee and start your stirring process. The sugar will start to melt and it will bubble up here and there.
  5. Now add the remaining ghee & cardamom powder and stir it well on low heat. You can notice the sweet starts to froth around the corners. Now turn off the heat.
  6. Stir it continuously for 4 minutes in the kadai heat. After 4 minutes, take a small piece and roll it like a small  in between your fingers as I have shown in the picture below.  If it won't stick to your fingers, it is perfect to transfer it to the greased plate.
  7. Now transfer it to the greased plate. Use a greased ladle and level them equally. After 5 minutes, use a greased knife and cut them into small pieces.


Carrot Burfi with step by step photos

Wash and peel the carrots. Grate it finely using a grater without any solid pieces. Similarly grate the coconut, finely without any brown parts. Heat 1 tbsp ghee in a heavy bottomed non stick kadai and add the grated carrots.

After 2 minutes, add the grated coconut and mix it well with the carrots and fry for 3 to 5 minutes. Turn off the heat.


 Next, add the milk powder and sugar. Mix well with the carrot coconut mixture.


 Now keep the kadai on low heat and add 2 tbsp ghee and start your stirring process.

The sugar will start to melt and it will bubble up here and there. Don't get afraid because it will be stopped when it starts to get thick.

 Now add the remaining ghee & cardamom powder and stir it well on low heat.

  You can notice the sweet starts to froth around the corners. Now turn off the heat.

Stir it continuously for 4 minutes in the kadai heat itself. After 4 minutes, take a small piece and roll it like a small  in between your fingers as I have shown in the picture below. If it won't stick to your fingers, it is perfect to transfer it to the greased plate.

 Now transfer it to the greased plate. Use a greased ladle and level them equally.


After 5 minutes, use a greased knife and cut them into small pieces.

Once it has cooled down completely, transfer the pieces to an air tight box. Delicious carrot burfi is ready.


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