After the very successful attempt of trying out the BADAM BURFI I wanted to try out the carrot burfi. To add more happiness, this carrot burfi turned out fantastically well and it took 15 minutes for me to finish making Burfi. It tasted awesome and my daughter Varsha who is a perfect taste maker, raised her thumbs on the very first bite. If you are new for making sweets for the first time, this burfi is definitely an easy sweet to try out for this Diwali. So lets move on to the recipe of carrot burfi – Easy Diwali Sweet. Recipe updated with Video now
Grate the carrots and grind it into a paste by adding the milk.
Sieve the besan | kadalai maavu to avoid lumps. You can roast it for 5 minutes too.
Grease a tray with ghee and set it aside.
In a wide bowl add the ground carrot mixture, sieved besan, sugar and start stirring in a medium low flame. Be careful not to get it burnt.
Melt the ghee and add it slowly in regular intervals.
The mixture will start bubbling and at one stage it start leaving the sides and will form a mass. Switch off the flame.
Transfer it to the greased tray.
I finely chopped pistachios and garnished on the burfi
When warm cut this into desired shapes.
I finely chopped pistachios and garnished on the burfi.
I generally struggle to cut the burfis into diamond shapes. My friend Shri made this for me and now i learnt the method of shaping the burfis into diamond .
The night light makes the color to look different. the burfis came out in the colour which you see in the main picture.
Notes:
If by any chance you feel the burfis are very soft and can not cut, just put this again in the pan and stir for 3-5 minutes in low flame.
Always keep the flame in low. do not make it burnt
No need to boil the carrots, just grind with milk and add to the besan mixture and start stirring. No raw smell of carrots will come as it is cooked while stirring.
Hi jeyasri, I tried your carrot burfi yesterday. The taste was awesome . I tried the exact recipe you mentioned but instead of burfi it became halwa. Could you tell what went wrong?
If you are not able to make pieces, it means it still needs cooking for few more minutes in the kadai. After spreading it , in 15 to 20 minutes you can put pieces
Either u would have added more milk than i mentioned or would have taken before few minutes from the pan. If u stir for some more time you can make burfis
Hi - the burfis came out very soft like some of the others have mentioned here. I did keep the mixture on the stove for as long as possible since the texture did not look like it will come into solid burfis. Does it need more sugar? The soft burfis were very delicious and addictive. It was a big hit! Thanks for sharing!
Generally we dont get it as we are cooking it for a long time. May be depends on the besan too. Next time may be u roast the besan separately for few minutes and then add
Notes:
super tasty bufi.. Love the addition of carrot
ReplyDeleteLovely..very unique recipe..would surely make this for diwali.
ReplyDeleteLooks very delicious..my aunt used to make by adding carrots, cashews and coconut..even that used to be very delicious
ReplyDeletegreat innovation thank u for the recipe mam.
ReplyDeletegood one ! my thumbs up foru !
ReplyDeleteWish i stayed near you, this one looks awesome..bookmarked
ReplyDeletewowwww
ReplyDeletedelicious burfi
ReplyDeleteDelightful sweet with carrot in it...
ReplyDeleteWow, mouthwatering here, very innovative Jeyashri..
ReplyDeletewow......looks awesome...
ReplyDeleteshould we boil the carrot after grating. If it is raw will it taste good.
ReplyDeleteNo need to boil the carrots, just grind with milk and add to the besan mixture and start stirring. No raw smell of carrots will come as it is cooked while stirring.
DeleteLooks so yum and perfectly done ...we do same with other fruits too
ReplyDeleteI adore your passion for cooking :) such a beautiful shot ... thanks for sharing the recipe!!
ReplyDeletesuper yummy and mouthwatering burfi...really tempting
ReplyDeletelove it jey! :)
ReplyDeleteVery and delicious..
ReplyDeleteLove the thought of carrots. Hearing for the first time but really wonderful.
ReplyDeleteNever tasted Carrot Burfi !! Looks gorgeous Jey !!
ReplyDeleteI am so gonna try this... Looks perfect
ReplyDeleteWat an incredible and very innovative burfi..Well done.
ReplyDeleteHi jeyasri,
ReplyDeleteI tried your carrot burfi yesterday. The taste was awesome . I tried the exact recipe you mentioned but instead of burfi it became halwa. Could you tell what went wrong?
Arthy, you could have taken it few minutes before from the kadai. Just take it when it starts leaving the pan and comes into a whole mass
DeleteHai jeyashri I tried u carrot burfi . It came out really good and tasted awesome ! Thanks for this recipe!
Deletemethod seems to be very easy. i am going to try this week end. Thank you very much jeyashri
ReplyDeleteWow looking burfi...super setup and pics too!
ReplyDeletebeautiful..
ReplyDeleteCan i use butter instead of ghee?
ReplyDeleteNever tried though aysha
DeleteIf you are not able to make pieces, it means it still needs cooking for few more minutes in the kadai. After spreading it , in 15 to 20 minutes you can put pieces
ReplyDeleteit came well.but it was in semi solid,not in solid shape,wt may be the pblm
ReplyDeleteEither u would have added more milk than i mentioned or would have taken before few minutes from the pan. If u stir for some more time you can make burfis
ReplyDeleteHow long can he burfi last? Can it be kept in the fridge?
ReplyDeleteThis will last for a week too. Can keep outside only
DeleteHi.. Tried ur recipe.. I cud cut into pieces.. But it is soft but very tasty.. Does ths sweet meant to be soft
ReplyDeleteHi - the burfis came out very soft like some of the others have mentioned here. I did keep the mixture on the stove for as long as possible since the texture did not look like it will come into solid burfis. Does it need more sugar?
ReplyDeleteThe soft burfis were very delicious and addictive. It was a big hit!
Thanks for sharing!
Even i don't know why it is coming out soft. Adding more sugar will spoil the taste and will be sugary. can try by adding little more besan
Deletesimply superb! Jeyashri. I tried it out just now. It tastes really good. looked like a new version of Mysore pak. Thank you for sharing the recipe
ReplyDeleteDid you add pure ghee or dalda
ReplyDeleteI always use ghee only. Dalda i don't use in my cooking
DeleteHii I got the besan's raw smell what can I do to that now???
ReplyDeleteGenerally we dont get it as we are cooking it for a long time. May be depends on the besan too. Next time may be u roast the besan separately for few minutes and then add
DeleteWhat's the shelf life of this burfi jeyashri??
ReplyDeleteIt stays good for a week in room temperature
DeleteHi madam can I use pottukadalai maavu instead of kadalai maavu? Poornima Rajesh
ReplyDeleteI haven't used it, not sure how it will come out
Delete