Sweets recipes | Havyaka

Gajari halwa | Carrot burfi

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Though there is a little difference between halwa and burfi, we havyakas call them all halwa. Burfi or barfi is an extended version of halwa where carrots are cooked to more thick consistency, set, and shaped. Nevertheless, both halwa and burfi are borrowed words. Not sure what was this dish called in ancient times as these kind of dishes did exist though not with carrots but with local ingredients like coconut, banana, etc.

This gajari halwa or carrot burfi is a tasty, yet simple recipe. This dish gets a beautiful shade of yellowish red or red to it depending on the type of carrots used. Although we get this root vegetable all year round, carrots are winter crop and have a special place in winter. With fresh sweet carrots, milk, jaggery, ghee, and cardamoms, this dish gets a mixed flavor of freshness. Optionally, you can add any dry fruits or nuts for garnishing this halwa or burfi.

Prep time

15 mins

Cook time

25 mins

Cool off time

10 mins

Total time

50 mins

Course

Sweets

Diet

Vegetarian

Difficulty level

Moderate

Servings

20 pieces

Ingredients

5 cups grated fresh carrots – tightly packed
½ cup jaggery
1.5 cups milk
2 tablespoons ghee (clarified butter)
5 cardamoms
15 almonds or any other nuts (optional)
½ teaspoon ghee for greasing plate or tray

Cookware / Utensils

Thick pan
Bowl
Spoon or spatula
Steel plate or tray
Grater
Mortar and pestle (optional)

Instructions

Rinse and soak almonds for about 5 to 6 hours or overnight.
Peel almonds and chop them. Remove, rinse, and powder cardamom seeds.
Grease a plate or tray with ½ teaspoon ghee. Cover and keep aside.
Wash carrots well. Peel or not peel depending on the quality of carrots.
Grate 5 cups carrots tightly packed.
Take 2 tablespoons ghee in a thick pan or vessel and heat on a medium flame.
Add grated carrots and mix well.
Stirring frequently sauté the carrots on medium heat for about 10 minutes or till carrots are almost cooked.
Then add 1.5 cups milk.
Mix well and continue to cook. Stir frequently.
Cook the carrots with milk for few minutes or till the carrots are well cooked in milk.
Then add ½ cup jaggery.
Mix the jaggery well and continue to sauté for about 10 minutes.
Once the mixture starts thickening, stir continuously or more frequently.
When the mixture thickens and reduces, switch off the heat.

If you need more firm and dense halwa or burfi, continue to cook for more 8 to 10 minutes.
Take a small portion of the mixture, cool it, and then roll into a small ball.
It should easily form a ball. If not, cook the mixture a few minutes more.
Add cardamom powder and mix well.
Pour the mixture on the greased plate or tray.
Spread and smoothen with a flat spoon or spatula.
Sprinkle the chopped almonds on top of the halwa and gently press them with a spatula.
Cover and keep aside for about 10 minutes. Let the halwa or burfi get cool.
Cut the halwa into pieces.
Serve, eat, or store carrot halwa or burfi.

Step by step guide

How to make Gajari halwa / carrot burfi

1. Rinse and soak almonds for about 5 to 6 hours or overnight.

2. Peel almonds and chop them. Remove, rinse, and powder cardamom seeds.

3. Grease a plate or tray with ½ teaspoon ghee. Cover and keep aside.

4. Wash carrots well. Peel or not peel depending on the quality of carrots. Grate 5 cups carrots tightly packed.

5. Take 2 tablespoons ghee in a thick pan or vessel and heat on a medium flame.

6. Add grated carrots and mix well.

7. Stirring frequently sauté the carrots on medium heat for about 10 minutes or till carrots are almost cooked.

8. Then add 1.5 cups milk.

9. Mix well and continue to cook. Stir frequently.

10. Cook the carrots with milk for few minutes or till the carrots are well cooked in milk. There should not be any milk or liquid left in the carrot mixture.

11. Then add ½ cup jaggery.

12. Mix the jaggery well and continue to sauté for about 10 minutes. Once the mixture starts thickening, stir continuously or more frequently.

13. When the mixture thickens and reduces, switch off the heat.

If you need more firm and dense halwa or burfi, continue to cook for more 8 to 10 minutes.

14. Take a small portion of the mixture, cool it, and then roll into a small ball. It should easily form a ball. If not, cook the mixture a few minutes more.

15. Add cardamom powder and mix well.

16. Pour the mixture on the greased plate or tray.

17. Spread and smoothen with a flat spoon or spatula.

18. Sprinkle the chopped almonds on top of the halwa and gently press them with a spatula. Cover and keep aside for about 10 minutes. Let the halwa or burfi get cool.

19. Cut the halwa into pieces.

20. Serve, eat, or store carrot halwa or burfi.

Notes

Increase or decrease the jaggery quantity as per your taste.
You can use any type of jaggery. But texture and taste will vary accordingly.
The exact time may vary depending on the type of pan used, flame intensity, and the ingredients type.
Well-cooked carrot halwa or burfi stays good for a day or two at room temperature. However, shelf life depends on ingredients quality, storage, and room and weather condition.