Carrot Burfi

Course: Dessert, Sweets
Cuisine: Indian
Servings: 6 -7
Author: Maria Jose Martin
Print Recipe


  • 1/2 kg Carrots peeled and grated
  • 200 gms Condensed milk
  • 1/3 cup Ghee
  • 2 tbsp Cornflour
  • 1/2 cup Water
  • 8-10 Cashew nuts to garnish


  • Pressure cook grated carrots in 1/2 cup water till tender (about 4-5 whistles on high flame). If there is excess water, continue to cook on low flame till it's dried. Transfer the cooked carrots to a wide non-stick pan.
  • Add condensed milk, ghee and cornflour to cooked carrots. Mix well.
  • Cook the mixture with constant stirring till it becomes thick and starts leaving the sides of the pan.
  • Grease a serving dish with ghee. Remove from fire and spread on to the greased-plate and garnish with nuts. Leave it aside for half an hour to set. Slice and serve.


I got around 15 medium size pieces from the above qty. You can keep it at room temp for a day. For longer shelf life, refrigerate.
You can also use Pistachios or Almonds or a combination of nuts for garnishing.