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Sunday, November 1, 2015

Carrot burfi is made with grated carrot, coconut, sugar as main ingredients. Very easy and simple straight forward recipe without any fancy ingredient or method.  I had this recipe in a cook book, but the ghee quantity given made me keep thinking for past 2 years. This year, decided to try with less ghee with the confidence given by co sis. Until we tasted the burfi, kept fingers crossed how it turned out. But it was awesome. The colour from carrot is really pleasant to eyes. It tastes similar to coconut burfi and the method also the same as I have posted earlier in coconut burfi post. You can try this simple burfi for this Diwali 2015.


Check out my other burfi recipes too.

badam burfi Coconut burfi recipe kesar+burfi recipe  Kaju katli recipe Maida burfi recipe

Full video for carrot burfi

Carrot burfi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time 15 Mins    |  Cook time: 20 mins     Makes: 15 squares


Carrot, grated – 1 cup

Coconut, grated – 1 cup

Sugar – 2 cup

Cardamom – 1

Ghee – 2 tbsp


  1. In a heavy bottomed pan, heat ghee, add coconut and carrot to it. Fry until the raw smell of carrot goes away and becomes fragrant. Keep a greased tray ready.
  2. 1-mix
  3. Add sugar and keep mixing. Once starts bubbling, keep the flame in medium always and keep stirring.
  4. 2-add-sugar
  5. After sometime, the mixture will start leaving the pan and thickens. Also the ghee will start to ooze. It will be frothy. Add powdered cardamom lastly.
  6. 3-consistency
  7. Pour in the greased tray. Let it become warm. Cut using a sharp spatula or knife and make squares.
  8. 4-ready


    • I used very fine grater for grating carrot.
    • Let the whole process be in medium flame. Otherwise you may easily miss the right consistency.

Store in air tight container and it can stay good for 3-4 days.

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  1. Lovely color..I also posted a different version of this recently..:)

  2. Wow...it's look so perfect with natural colour...This sweet is ofcourse one in my diwali sweet list.

  3. wow recipe! looks so beautiful ! One question - can i use frozen grated coconut that we get at NTUC or we need the fresh coconut to be grated? Please advice. Thankyou

  4. your recipes are very easy and tasty and carrot burfi is yummy............

  5. Awesome . Raks always rocks.

  6. Beautiful Colour.

    Small question: Will the carrots get cooked while mixed with coconut? Tia.

  7. What is the shelf life of carrot burfi if kept in fridge ?

    1. 10 days but becomes slightly harder

  8. wow recipe! looks so beautiful ! One question - can i use frozen grated coconut that we get at NTUC or we need the fresh coconut to be grated? Please advice. Thankyou

    1. Frozen is fine, you can thaw and use as mentioned.

  9. I tried same way but mixture s not cmg together like pic 3. Shall i add some water. I added less sugar bcos i dnt like vry sweet

  10. Hi raks,

    I tried making carrot burfi today. It turned out pretty well. I have transferred it to a greased tray and found that I have added more ghee. Will it set together and become thick with time?

    1. Drain the excess ghee. I think it will set.

  11. Hey can we make this without coconut...

    1. I have not tried. Chances are there to get chewy.

    2. Raks, Happy Thamizh New Year !
      Made this and loved it !
      Long time wish to make Carrot Burfi happened today, thanks to your simple recipe :)
      This is the first burfi that I managed to cut as burfis !!


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