Carrot Burfi, also known as Gajar ki Burfi, is a delightful variation of the classic Indian dessert, Gajar ka Hawa (carrot pudding). 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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Carrot Burfi recipe is a fun variation of the popular Gajar Halwa, a quintessential winter comfort food in every Punjabi home. I wanted to turn this rich, luxurious pudding into finger food for my Diwali celebrations- that's how I came up with this carrot Burfi recipe.
It's a really simple recipe in which I pressure cook grated carrots with milk and sugar, then simmer them along with milk powder and almond flour, until they thicken to a fudge-like consistency.
Why I Love This Recipe
- This Carrot Burfi is a finger food, making it perfect for serving at parties.
- It can be made a few days in advance and refrigerated.
- The bigger advantage for me is that these individual-sized squares work great for portion control. It allows me to enjoy this delicacy without overindulging.
- 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 need a handful of ingredients to make this delicious fudge. Here's what we need:
Carrots: I use regular carrots, cleaned, peeled, and trimmed of their ends. Then I grate them in a KitchenAid food processor, or by using the large side of a box grater.
Ghee: This clear Indian 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 made from blanched almonds that have been 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 two 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 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 the mixture evenly and smooth the top. (pics 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:
📖 Recipe
Carrot Burfi - Gajar Burfi (Indian Carrot Fudge)
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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 tablespoon almonds + 2 tablespoon cashews)
- 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.
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.
Neelu Gupta says
Hi Aneesha,
Which brand milk powder you suggest? Pl let me know. Thanks
Aneesha Gupta says
Hi Neelu, I like Nido brand and you can find it in most stores. Alternatively, use any full-fat brand of dry milk. Enjoy!
Danielle Ouellet says
We used to make this on the electric range. It literally took a couple hours of continuous mixing to prevent burning. Doing it with the Instant Pot reduces the time by more than 50%. The recipe is excellent.
However, the recipe is not clear regarding the amount of almonds and cashews: is it 1/4 cup of combined almonds and cashews or 1/4 cup of each. I suggest you modify the recipe to clarify this point.
Aneesha Gupta says
Hi Danielle, thank you! I'm so glad you enjoy this recipe! I've clarified on the quantity of nuts in the recipe card. Thanks for your suggestion!
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!