Carrot Burfi | Gajar ki Burfi can be best described as Carrot Fudge. It is a fudge-like variation of the classic sweet-dish, called Gajar Halwa, from the region of Punjab, in the Indian subcontinent. It is made by slow-cooking grated carrots with milk, ghee, nuts and sugar. I saute the cooked carrots till they are dry enough to form a fudge like consistency.
My Healthier Spin
In this recipe, I have made this dessert healthier (and guilt-free), by substituting half the milk powder with Almond Flour. Adding almond meal, boosts the protein content of the dish and makes this dessert lighter as compared to the full-dairy version. You can customize it further, and make this dairy-free by substituting ‘milk with Almond Milk’, ‘milk powder with Almond Flour‘, and, ‘ghee with coconut or refined olive oil’.
Great for Entertaining
The best part of making this Carrot Burfi, is that it is a finger-food, no utensils required to eat this, which makes this great for serving at parties. This can be made a few days in advance and refrigerated.
The bigger advantage for me is, that these small individual size squares work great for portion control for me. It lets me enjoy this delicacy without over-indulging, which is really easy in this case 😉
Tips to Cut Cooking Time in Half for Gajar ki Burfi
Normally, Gajar ki burfi would take much longer on the stove-top, plus I would have to baby-sit this dish the whole time. By using my electrical pressure cooker, Instant Pot, I cut that time in half, and I don’t have to stand by it for most of the cooking process.
The traditional recipe also calls for an equal amount of milk and carrots. The milk is reduced on slow heat, till it dries up, leaving behind the fudgy creamy milk solids, which add to the richness of the halwa. The end result is divine, but it does take a fair amount of time, babysitting and muscle power:-)
By substituting most of that milk with dried milk powder and Almond meal, I am able to cut down on that active cooking time, without losing the texture and taste. Dare I mention, I used non-fat milk powder, so I saved a few calories too!
Almond Meal or Almond Flour
Almond meal is basically almonds ground to a powdery consistency. A finer blend called Almond Flour is also a great option in this recipe. It is available in most supermarkets, and on Amazon too. But, if you cannot find it, simply grind whole almonds into a powder, using a spice or Coffee Bean Grinder.
If you like this recipe, you might enjoy the Gajar ka Halwa / Carrol Halwa recipe too! Slight variation in the recipe, but the end result is too hard to resist!
Stove-Top Method for Carrot Burfi
You could follow this recipe steps and cook this halwa on medium heat, till the liquid dries up and you get a fudge-like consistency. It can take around 25-30 minutes. This time can vary, depending on the quantity you’re making.
Carrot Burfi: Watch Video Recipe
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More Indian desserts to enjoy
Here are some other Indian desserts that I love to make and my family really enjoys.
Sooji Sheera (Semolina Pudding)
Kesar Badam Halwa
10-Minute Coconut Laddoo
Easiest Besan Laddoo
Gajar ka halwa
Deep Fried Gujiya
Kheer, Rice Pudding
Nankhatai (Almond Spice Cookies)
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Gajar ki Burfi can be best described as Carrot Fudge. It's a delicious fudge-like variation of the classic Indian sweet, called Gajar ka Halwa! This healthier recipe substitutes some of the milk powder with almond flour and cuts cooking time using the instant pot pressure cooker.
- 3 tablespoon ghee or unsalted butter
- 4 cups carrots grated. About 4-5 large or 7-9 medium
- 3/4 cup milk microwaved for 1 min (I use 2%, can use whole milk too, or Almond Milk)
- 1/2 cup sugar
- 1/2 cup nonfat milk powder
- 1/2 cup almond flour or almond meal
- (I use a combination of milk powder and almond flour, you can use one instead. Adjust quantity accordingly )
- 1/2 teaspoon green cardamom powder : about 6 pods, de-seeded and crushed
- 1/4 cup cashews and almonds chopped
- 2 tablespoons cashews and almonds chopped for garnish
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, stir well. Adding warm milk ensures that the milk won't curdle under pressure, and, speeds up the pressure building time significantly. Close lid and cook on Manual/Pressure Cook for 5 minutes. Set the valve to Sealing position.
- Manually release pressure (QR) and open the lid after the pin drops. Turn on SAUTE (normal). 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. Remove the carrot mix (fudge) in a parchment lined 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, so that the nuts stick to the fudge. Cover and refrigerate for 30 minutes to an hour. Remove and cut into shapes of your choice. Enjoy with a cup of tea!
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
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