Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Sweet Varieties

Carrot Coconut Burfi Recipe

Last Updated On: Jun 3, 2019 by Sowmya Venkatachalam

Jump to Recipe Jump to Video Print Recipe

Carrot Coconut Burfi is a little twist to our conventional coconut burfi. Just adding carrots to the coconut not only enhances the flavour but also makes this unique and appetizing. Sugary sweets are always calorie rich. But once a while we can have this delicious burfi. Especially for festivals like Diwali, this is one of the unique treat to your family and friends.

In coconut burfi, While grating coconut, we need to make sure we are grating without any brown parts of the shell to get a pure white color burfi. Here, in carrot coconut burfi, as we are adding carrot, the color naturally change to light orange. So we don't need to carefully grate the coconut but I would recommend that white gratings are perfect without shell mixings. I don't like to add any artificial colors, but if you like you can add saffron threads to get natural color or you can add 2-3 drops of Orange Food Color.

Table of Contents

Toggle
      • Other Burfi Varieties to Try:
    • Recipe Card:
  • Carrot Coconut Burfi
        • Equipments Needed
    • Ingredients
    • Instructions 
    • Video
    • Notes
    • Nutritional Info
    • Method with Step by Step Pictures:

Other Burfi Varieties to Try:

1. Thengai (Coconut) Burfi
2. Badam Burfi
3. Maida Burfi
4. Chocolate Khova Burfi
5. Almond Cashew Burfi
6. Mango Besan Burfi
7. Kaju Katli

Recipe Card:

Carrot Coconut Burfi Recipe
Pin Recipe

Carrot Coconut Burfi

Course: Dessert, Sweet
Cuisine: Indian, South Indian, Tamilnadu
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 15 Burfis
Calories: 60kcal
Author: Sowmya Venkatachalam
Carrot Coconut Burfi, a Slight variation to the conventional Coconut Burfi. Adding coconut enhances the flavor. Easy to make dessert! For Diwali and other occasions, this Coconut Burfi is a perfect sweet to share with family and friends!
Print Recipe

Ingredients

  • 1 Cup Grated Coconut
  • 1 Cup Carrot Grated
  • 2 Cups Sugar
  • 1 Cup Water
  • ½ teaspoon Cardamom Powder
  • 2 tablespoon Ghee (Clarified butter)

Instructions 

  • Grease a tray with ghee and set it aside
  • In a pan, add the ghee. Add grated coconut and carrot and saute in ghee for 4-5 minutes till the raw smell of the carrot goes off and you get a nice aroma.  Take this aside
  • In another pan, add sugar and water. Allow the sugar to get dissolved. Add cardamom Powder 
  • Keep stirring the sugar syrup till the syrup gets thicken up and forms a one string consistency. If you take a drop of syrup and rub between your thumb and index finger, then a string should form, this is the right consistency
  • Once the one-string consistency is formed, add the carrot-coconut mixture and start stirring
  • Initially the burfi mixture will look like so watery. Keep stirring, till it gets thicken up and doesn’t stick to the sides of the pan
  • Switch off the flame and pour the mixture to the greased tray. Grease the back of a spoon with ghee and level the mixture in the tray. Allow it to cool off and then cut into square shaped pieces
  • Store the delicious carrot Coconut Burfi in an air-tight container and enjoy the sweet!

Video

Notes

  1. Freshy grated coconut is the best choice for this burfi. Also while grating coconut, make sure to take only the white portion without scraping the sides of the shell
  2. You can store in air-tight container and we can use it for a week.
  3. Cut the burfi when it is still slightly warm. Once it cools down completely, you will not be able to cut it into pieces.
  4.  

Nutritional Info

Nutrition Facts
Carrot Coconut Burfi
Amount Per Serving (1 Burfi)
Calories 60 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 8g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Carrot Coconut Burfi Recipe
Carrot Coconut Burfi Recipe

 

Method with Step by Step Pictures:

    1. Grease a tray with ghee and set it aside
    2. In a pan, add the ghee. Add grated coconut and carrot and saute in ghee for 4-5 minutes till the raw smell of the carrot goes off and you get a nice aroma.  Take this aside
    3. In another pan, add sugar and water. Allow the sugar to get dissolved. Add cardamom Powder
    4. Keep stirring the sugar syrup till the syrup gets thicken up and forms a one string consistency. If you take a drop of syrup and rub between your thumb and index finger, then a string should form, this is the right consistency
    5. Once the one-string consistency is formed, add the carrot-coconut mixture and start stirring
    6. Initially the burfi mixture will look like so watery. Keep stirring, till it gets thicken up and doesn't stick to the sides of the pan
    7. Switch off the flame and pour the mixture to the greased tray. Grease the back of a spoon with ghee and level the mixture in the tray. Allow it to cool off and then cut into square shaped pieces
    8. Store the delicious carrot Coconut Burfi in an air-tight container and enjoy the sweet!

 

Love the Recipe? Share with Everyone
       

More Sweet Varieties

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • A bowl of rich and creamy Carrot Halwa (Gajar Ka Halwa) garnished with fried cashews, almonds, and pistachios.
    Carrot Halwa | Gajar Ka Halwa
  • Plate of Rasmalai, featuring soft paneer discs soaked in creamy saffron milk, garnished with chopped pistachios and almonds.
    Rasmalai Recipe
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Khandvi
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe
  • A bowl of Dal Palak, a creamy and nutritious Indian lentil curry made with spinach, garnished with a flavorful ghee tempering of cumin seeds, red chilies, and garlic, served alongside rice and roti.
    Dal Palak
  • A bowl of rich, dark brown Vatha Kuzhambu Paste with a glossy texture, garnished with fried curry leaves and turkey berries, placed on a wooden surface alongside tamarind, red chilies, and spice ingredients.
    Vatha Kuzhambu Paste

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required