Carrot Burfi, or Gajar ki Burfi, is a fun variation of the classic Indian dessert, Carrot Halwa. Grated carrots get cooked in flavored milk, then sautéed with milk powder and almond flour to make a delicious carrot fudge.
Enjoy this quick and easy instant pot recipe for Diwali or other Indian festivities.

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The Carrot Burfi recipe is a fun variation of the extremely popular carrot halwa.
It's a really simple recipe in which I pressure cook grated carrots with milk and sugar, then simmer it along with milk powder and almond flour, until it thickens to a fudge-like consistency.
Why I Love This Recipe
- The best part of making this Carrot Burfi is that it's finger food, which makes this great for serving at parties. I make it often for get-togethers for Diwali, Holi, and other Indian festive occasions.
- Carrot Burfi can be made ahead a few days in advance and refrigerated. It's best served at room temperature or cold.
- The bigger advantage for me is that these individual-sized squares work great for portion control. It lets me enjoy this delicacy without over-indulging.
- Adding almond flour also boosts the protein content of the dish.
- This recipe can be made 100% vegan and dairy-free too (instructions mentioned in 'notes').
Let's get started!
Ingredients - Notes & Substitutions
You'll just need a handful of ingredients to make this delicious fudge. Here's what we need:
Carrots: I use regular carrots, cleaned, peeled, and ends trimmed. Then I grate them in a KitchenAid food processor, or by using the large side of a box grater.
Ghee: This clear Indian butter fat is the traditional choice for sauteing carrots. I use homemade ghee, but a good quality store-bought one works too. Substitute it with oil for a vegan burfi.
Milk Powder: Milk powder helps achieve the iconic rich, fudgy, and creamy texture of this burfi. I use the full-fat kind, but feel free to use non-fat milk powder to save some calories!
Almond Flour: Almond flour is basically blanched almonds ground to a powdery consistency. I use store-bought super-fine almond flour for this recipe. Bob's Red Mill and Kirkland are my favorite brands. If you can't find it, almond meal will work, but you will see brown specs throughout the burfi.
Sugar: Regular granulated sugar works great here. This quantity results in a medium-sweet burfi. Add another 2 tablespoons for a sweeter fudge.
Flavorings: Freshly ground cardamom is the best way to flavor this dish. I buy cardamom seeds from the Indian store or online, or simply deseed 4-6 green pods and grind them to a fine powder using a spice or coffee grinder.
Nuts: I use an assortment of cashews, almonds, and pistachios, but feel free to use your favorite kind. Skip for a nut-free burfi.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Carrot Burfi
Normally, Gajar ki Burfi takes much longer on the stovetop, plus one has to stir and watch the dish the whole time. By using the Instant Pot, I cut that time in half, and I don't have to stand by it for most of the cooking process.
Saute: Turn on the instant pot to SAUTE mode, when it displays "hot", add ghee or butter. Add chopped nuts and carrots and saute for 2-3 minutes. This prevents the carrots from turning mushy later. (pic 1 & 2)
Add Milk: Add warm milk and sugar, and stir well. Adding warm milk ensures that the milk won't curdle under pressure, and, speeds up the pressure-building time significantly. (pic 3 & 4)
Pressure Cook: Close the lid and pressure cook for 5 minutes on high pressure. When the cooking is done, manually release the pressure (QR) and open the lid after the pin drops.
Simmer: Turn on SAUTE. Add milk powder and almond flour, and stir. Cook off the liquid, stirring every few minutes initially, and then every 30 seconds or so towards the end. (pic 5 & 6)
This takes around 8-10 minutes. The actual time depends on the quantity you're making. For this quantity, it took me 9 minutes to reach my desired consistency.
Add finishing and transfer: Add cardamom powder and stir. Transfer the carrot fudge to a parchment-lined loaf pan. Using the back of a spoon, or an offset spatula, spread it evenly and smoothen the top. (pic 7 & 8)
Garnish and set: Garnish with chopped nuts and gently press into the fudge. Cover and refrigerate for 30 minutes to an hour. Remove and cut into shapes of your choice. (pic 9 & 10)
Variation: How to Make Vegan Carrot Burfi
You can easily customize this recipe to make dairy-free and Vegan Carrot Burfi, by substituting:
- Regular milk with Almond Milk
- Milk powder with Almond Flour, and,
- Ghee with coconut or light olive oil.
Recipe Tips & Notes
- Almond flour: Use super-fine almond flour for the best results.
- Milk powder: Use a full-fat powder for a rich and creamy taste. Swap with non-fat milk powder to reduce calories.
- Consistency: Continue to cook the carrot mix until it reaches a soft-dough-like consistency.
- Nuts: Finely chop or slice the nuts so they can be pressed easily into the fudge. I use the classic combination of almonds, cashews, and pistachios
- Make it Vegan: To make a vegan variation, use almond milk instead of dairy milk, additional almond flour instead of milk powder, and coconut or olive oil instead of ghee.
More EASY Indian Desserts
These recipes are part of the Indian Dessert Recipes Collection:
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📖 Recipe
Carrot Burfi (Indian Carrot Fudge)
Equipment
Ingredients
- 3 tablespoon ghee or unsalted butter
- 4 cups carrots grated. About 4-5 large
- ¾ cup milk microwaved for 1 min (I use 2%, can use whole milk too, or Almond Milk)
- ½ cup sugar
- ½ cup milk powder
- ½ cup super-fine almond flour
- ½ teaspoon green cardamom powder : about 6 pods, de-seeded and ground
- ¼ cup cashews and almonds chopped
- 2 tablespoons cashews and almonds chopped for garnish
Instructions
- Turn on the instant pot to SAUTE mode, when it displays "hot", add ghee or butter. Add chopped nuts and carrots and saute for 2-3 minutes. This prevents the carrots from turning mushy later.
- Add warm milk and sugar, and stir well. Adding warm milk ensures that the milk won't curdle under pressure, and, speeds up the pressure-building time significantly.
- Close the lid and pressure cook for 5 minutes on high pressure (sealing position). When the cooking is done, manually release the pressure (QR) and open the lid after the pin drops.
- Turn on SAUTE. Add milk powder and almond flour, and stir. Cook off the liquid, stirring every few minutes initially, and then every 30 seconds or so towards the end. This takes around 8-10 minutes. The actual time depends on the quantity you're making. For this quantity, it took me 9 minutes to reach my desired consistency.
- Add cardamom powder and stir. Transfer the carrot fudge to a parchment-lined loaf pan. Using the back of a spoon, or an offset spatula, spread it evenly and smoothen the top.
- Garnish with chopped nuts and gently press into the fudge. Cover and refrigerate for 30 minutes to an hour. Remove and cut into shapes of your choice.
Video
Notes
- Almond flour: Use super-fine almond flour for the best results.
- Milk powder: Use a full-fat powder for a rich and creamy taste. Swap with non-fat milk powder to reduce calories.
- Consistency: Continue to cook the carrot mix until it reaches a soft-dough-like consistency.
- Nuts: Finely chop or slice the nuts so they can be pressed easily into the fudge. I use the classic combination of almonds, cashews, and pistachios
- Make it Vegan: To make a vegan variation, use almond milk instead of dairy milk, additional almond flour instead of milk powder, and coconut or olive oil instead of ghee.
Nutrition
This recipe has been recently updated with step-by-step instructions and photos.
Mika says
Hi, can I make this without a pressure cooker?
Aneesha says
Yes. You can assemble everything in a deep skillet or dutch oven and cook on medium heat until the mix reduces and becomes fudgy.
Kavi says
Can wheat laddoo flour be used instead of milk powder or almond flour?
Aneesha says
Hi Kavi, I've never tried it, so can't say for sure. But I would think that it'll alter the taste a bit.
Ashok says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.
Aneesha says
Hi Ashok, thank you! I'm so glad you enjoyed it, and thanks for sharing it with your friends. Do give it a star rating when you have a chance (just click on the stars in the recipe card), Thanks!
Supri says
Hi, the recipe is so delicious and can't resist to make it. I am planning to make it for a party of 50 people. Is it possible to add three times of all the ingredients in 6qt.
Aneesha says
Hi Supri, thank you:) Yes you can triple this recipe. Please keep in mind that for that quantity your saute/stirring time will go up. Hope you and your guests enjoy it. I'd love to hear how it turns out!
Jagu Patel says
I tried this recipe and it turned out perfect
Aneesha says
Hi Jagu, thank you so much, I'm so glad you enjoyed it!
Sunanda says
I made this last weekend for A Diwali party , super hit. Everyone loved it. Thanks for sharing this recipe.
Aneesha says
Hi Sunanda, so glad to hear that. I'm glad your guests enjoyed it too. Thanks for sharing your feedback. Diwali greetings to you!