Carrot and Cashew nut Burfi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 2 cups grated carrot (peeled)
  • 2 cups milk
  • 1 cup cashew nut, powdered
  • 2 cups sugar
  • 1/4 cup ghee
  • A few drops of almond essence

How to Make Carrot and Cashew nut Burfi

  • Cook carrot with milk till it softens.
  • Cool and grind smoothly.
  • Pour into a thick kadai.
  • Add cashewnut powder, sugar and ghee.
  • Keep stirring till the mixture turns into a thick lump that comes away from the sides of the kadai. (To test, take a tsp of the mixture and drop on a small plate).
  • Rub with the back of the spoon.
  • If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right.
  • If not, cook for some more time. To check, remove the kadai from fire.
  • Stir in little essence and pour on a greased thali.
  • Cool it till it gets firm and cut to pieces for serving.