Carrot Dry Fruits Burfi | Carrot Dry Fruits Fudge

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Another recipe that I wanted to make was yet another form of the Gajar Halwa. However since I already had different versions up on the site, I decided I must make something else. So this Burfi was very attractive and didn’t want to miss making it.

This recipe called for using cashew and sugar syrup in thread consistency so that the burfi holds it’s shape. Infact until I actually went through the recipe again, I was under the impression that I should be adding more milk as in halwa and get it set. Well with the sugar caramilsed it got done very well.

And this is one of those recipes that you can make when you have sugar syrup / jeera or chashni left over and you are not sure how to use it up. I normally end up making Coconut burfi in such cases, so making something different was a good change.











Preparation Time: 15 mins
Cooking Time : 15 mins

Carrot Dry fruits Burfi


Carrots, grated – 1 cup
Dry fruits (Cashew, Almond, Walnuts – 3/4 cup
Sugar – 1 cup
Milk – 1 cup
Cardamom powder a pinch
Ghee – 2 tbsp

How to make the burfi

Wash, peel and grate the carrots, keep it aside.

In a nonstick pan, add ghee and fry carrot till the Rava smell leaves and the carrot is slightly cooked.

Melt the sugar in another pan, remove scum if any and bring to a single thread consistency.

Meanwhile, add milk to the carrots and stir well so that the carrots are cooked in the milk.

Now add the sugar syrup to the pan and cook on high.

When the mix comes close to thick halwa, add the nuts powder, and combine everything well. You can remove it when the sides start leaving.

Add cardamom powder, mix well, pour on a greased plate.

Allow it to cool. Then cut into burfi.


You can refrigerate this since this has milk and can serve it warm.
As I said if you have leftover sugar syrup you can use here.

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Carrot Dry Fruits Burfi | Carrot Dry Fruits Fudge
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  1. This is a lovely burfi , but valli u say melt the sugar and at the same time u say we can use chaashni, so do we make a sugar and water chaashni or are we just melting sugar? From what I understand sugar and water syrup has to be made, please correct me if I am wrong.

  2. Vaishali You will have to make a single thread consistency for this burfi, so if you have left over chasni, you can use it here is what I meant. If you don't have, you will have to make sugar syrup to get the burfi texture. Even then this is not your typical hard burfi, rather soft in texture because of carrot.

  3. I know how this tastes. Yum yum. 🙂
    Valli, you can make burfi even without adding nuts. Carrot burfi is my sister's favorite and she always used to be after our mother when we were kids. It takes a little more time but you get hard, burfi shape with carrot alone.

  4. Nice one this, Valli. Sometimes we get so comfortable with the standard recipes that we hardly try something else! Thanks so much for BM and the varied themes, I am sure I wouldn't try so many recipes without it!

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