This post contains affiliate links. Please see our disclosure policy.

Layered Carrot Halwa Coconut Burfi Bars are two of my favorite Indian desserts combined into one delicious moist and chewy burfi! They are portable, look sersiously impressive and make for the perfect edible gift for the holidays. Vegan dairyfree, Glutenfree Nutfree option

carrot halwa coconut burfi bars topped with chopped pistachios
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

Why make just 1 dessert when you can make 2? These layered Carrot Halwa Coconut Burfi Bars use only few ingredients and come together super quickly. The perfect bites for any festive season.

stacked carrot halwa coconut burfi bars on a wooden board

These consist of a moist layer of shredded coconut Burfi that tastes a bit like a coconut macaroon with cardamom. The topping is made with sweet, caramelized shredded carrots which we season with a hint of cardamom and lime. DIVINE.

Like all Indian sweets, these burfi bars are seriously sweet but you can reduce the amount of sugar used by a bit to make them less sweet. Indian sweets and desserts are usually served on special occasions and festivals(Indian holidays), they aren’t eaten as an everyday thing. They tend to be small portions and a bit on the sweet side.

carrot halwa coconut burfi bars topped with chopped pistachios

They are easily portable, so make for a great edible gift. They last quite a bit so you can make them ahead of time with no problem.

Just make sure you chill them well before cutting them or they will not cut into neat slices.

With those gorgeous layers, they already look pretty impressive but a sprinkling of chopped pistachios takes them to the next level. You could also sprinkle them with some culinary rose petals, or apple culinary silver or top witb other nuts or seeds.

Don’t like coconut, make my almond Burfi or cashew Burfi and use that as the bottom layer instead!

a stack of carrot halwa coconut burfi bars topped with pistachios

More Indian Sweets:

Vegan Almond Burfi

Vegan Almond Halwa; Instant Pot Badam Halwa (No Oil)

Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars

Vegan Gulab Jamun Dry Mix

Rasmalai Tres Leches Cake (Vegan)

Layered Carrot Halwa Coconut Burfi Bars Vegan

5 from 5 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 35 minutes
Chill time: 1 hour
Total: 1 hour 50 minutes
Servings: 12
Course: Dessert
Cuisine: Indian
Layered Carrot Halwa Coconut Burfi Bars are two of my favorite Indian desserts combined into one delicious moist and chewy bar! They are portable, look sersiously impressive and make for the perfect edible gift for the holidays. Vegan Dairyfree Glutenfree Nutfree option
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

For the Coconut Burfi layer

  • 1.5 cups desiccated coconut, this is just finely shredded coconut. If your shreds are large or medium, pulse them in a blender until they are somewhat closer to semolina
  • 1 1/4 cup full fat coconut milk
  • 1/2 cup sugar, (Indian sweets are sweet! Use 2 tbsp less if needed)
  • Pinch of salt
  • 1/4 teaspoon ground cardamom or crushed seeds of 2 cardamom pods

For carrot halwa layer

  • 1 1/4 cup grated carrot
  • 2 tablespoons maple syrup
  • 1/4 cup almond flour
  • 1/4 cup sugar
  • 1/4 teaspoon cardamom
  • 1/8 tsp lime zest,, optional
  • 1 tablespoon all purpose flour or use rice flour or cornstarch for gluten-free
  • 1 teaspoon vegan butter

Instructions 

  • Make the coconut Burfi layer: Add the coconut milk and sugar to a pan over medium heat and bring to a boil. Mix well to mix in the sugar. Add in the dessicated coconut and mix well to hydrate all the coconut by pressing and mixing. Cook until the mixture comes together like a soft dough. 7 to 10 minutes depending on the pan and stove. Stir frequently so coconut doesn’t burn.
  • Then add in the cardamom and salt and mix in and take off heat. Transfer into a parchment lined brownie pan or baking dish – 8 x 8” or 9×9 inch. Press it evenly with a spatula then put it in the fridge to set for 15-20 mins.
    (Don’t like coconut, make my almond Burfi or cashew Burfi and use that as the bottom layer instead!)
  • Make the carrot halwa: Add the carrots, maple syrup, almond flour to the skillet over medium heat. Cook until the carrots don’t smell raw and and aren’t leaking moisture. 6 to 8 mins. Then add the sugar, flour, cardamom , zest if using and butter and mix in. Cook for another 5 to 8 minutes. Taste to check if the carrots are cooked and caramelized to preference. Else cook longer. Press and mix and bring together like a dough.
  • Take the pan out of the fridge. Transfer the carrot mixture to the pan and press and spread it evenly on top of the coconut layer using a spatula. Top with chopped pistachios, press them in. Chill the Burfi for an hour, then remove the Burfi bars using the parchment, then slice and serve.
  • Storage: Store on the counter if using in a few hours. Else refrigerate for upto 4 days. Freeze for upto a month

Video

Notes

I use cardamom as the flavor as that is the preferred flavor in some Indian desserts. but you can change it up your preference. Use vanilla or add some cinnamon and nutmeg to the carrot layer for a carrot cake flavor.
  • Nutfree: omit the pistachios and almond flour. Use  shredded coconut instead of the almond flour.
  • For this recipe, I use finely shredded coconut. If your shreds are large or medium, just pulse them in a blender until they somewhat closer to semolina
  • I love using whole cardamom here. Take seeds from 2 pods for each layer. Crush in a mortar pestle and use.

Nutrition

Calories: 209kcal, Carbohydrates: 21g, Protein: 2g, Fat: 14g, Saturated Fat: 10g, Sodium: 20mg, Potassium: 175mg, Fiber: 3g, Sugar: 17g, Vitamin A: 2243IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
ingredients for making carrot halwa coconut burfi bars

Ingredients:

  • for the coconut layer, we simmer desiccated coconut in some full fat coconut milk along with sugar and cardamom
  • for the carrot layer, we sautee some grated carrots with maple syrup and sugar to enhance their natural sweetness
  • vegan butter is added for richness
  • almond flour is the sub used for the khoya(milk solids)
  • flour helps thicken the carrot mix
  • the carrot layer is also flavored with cardamom and a hit of lime zest

Tips:

  • For this recipe, I use finely shredded coconut. If your shreds are large or medium, just pulse them in a blender until they somewhat closer to semolina
  • I use cardamom as the main flavor but you can change it up to your preference. Use vanilla or add some cinnamon and nutmeg to the carrot layer for a carrot cake flavor.
  • For making without nuts omit the pistachios and almond flour. Use shredded coconut instead of almond flour in the carrot layer
  • glutenfree: use rice flour or cornstarch for glutenfree burfi bars
  • Indian sweets are seriously sweet! If you don’t have a major sweet tooth, use 2 tbsp less if needed

How to make Vegan Carrot Halwa Coconut Burfi

coconut milk in a sauteeing pan

Add the coconut milk and sugar to a pan and bring to a boil over medium heat , stir to mix in the sugar.

coconut milk and sugar in a sauteeing pan

Add in the coconut and mix in. cook until it comes together like a soft dough. 7-10 mins

shredded coconut being added to a sauteeing pan with coconut milk
shredded coconut burfi paste in a sauteeing pan

Then add in the cardamom and mix in and take off the heat.

Press into a lined baking dish – 8 x 8” or 9 x9 inch.

coconut burfi batter being pressed into a rectangular pan
shredded carrots being added to sauteeing pan

Make the carrot layer: Add the carrots maple syrup almond flour to the skillet and cook until the carrots are somewhat dry and not leaking moisture. 6-8 mins

shredded carrots and maple syrup in a sauteeing pan
shredded carrots and almond flour in a sauteeing pan
sugar and shredded sauteed carrots in a sauteeing pan

Then add the sugar, flour, cardamom , zest if using and butter and mix in.

flour being added to shredded carrots in a frying pan
shredded caramelized carrots in a frying pan

Cook for another 5 to 8 minutes. Taste to check if the carrots are cooked and caramelized to preference. Else continue to cook.

Press and mix and bring together like a dough.

Spread this over the coconut layer.

carrot halwa layer being spread over coconut burfi layer in a square glass pan
layered carrot halwa coconut burfi bars in a glass pan

Top with chopped pistachios. press them in and chill for an hour.

carrot halwa coconut burfi bars topped with chopped pistachios in a glass dish
coconut burfi carrot halwa bars topped with pistachios

Remove the Burfi bars from the pan using the parchment. Slice and serve.

Storage: Store on the counter if using in a few hours. Else refrigerate for upto 4 days. Freeze for upto a month

layered carrot halwa coconut burfu bars topped with chopped pistachios

Variations

  • Use vanilla instead of cardamom for flavor
  • Make a thicker carrot layer. Double up on the carrots. Cook longer and make a thicker halwa layer
stacked carrot halwa coconut burfi bars on a wooden board

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 5 votes (2 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

18 Comments

  1. Sonia M says:

    5 stars
    This turned out soooo good! I might double the carrot halwa portion since it’s my favorite part. Loved the step by step photos so I know when the color/ consistency of things were right.

    1. Vegan Richa Support says:

      Yay! Glad you liked it!

  2. Shilpa Sharma says:

    Hi there, could I make just the barfi layer? I’e been looking for a good vegan coconut barfi recipe..

    1. Richa says:

      Yes!

  3. Priya says:

    Hi Richa,

    Can the vegan butter be omitted or replaced with Rapeseed Oil?

    1. Richa says:

      Yes use oil

  4. Guy Vickers says:

    5 stars
    Hi Richa, I have just finished making this recipe and it looks amazing! I used all the ingredients you did, except I used coconut powder and water (2 Tbsp powder to 300ml water, then reduced to 283 mls) as a substitute for coconut milk and it worked perfectly. I also used a few drops of concentrated lime juice from a bottle instead of lime zest in the halwa and it worked well. Mine looks just like your photos. Perhaps making a double batch would make the layers thicker, I could just spread it in our 22cm x 22 cm (8 and 3/4 inch) brownie pan. It looks so colorful and unique, the family will love to try this one this evening, thank you for sharing this fantastic recipe.

    1. Vegan Richa Support says:

      Wonderful! Thank you.

  5. shikha says:

    can this be made without sugar and substituted with jaggery

    1. Richa says:

      Yes use jaggery powder. The coconut layer will be light brown in color

  6. Rajitha says:

    Dear Richa,
    Do you use the dry desiccated coconut or fresh/frozen ones?

    1. Richa says:

      Dry. Frozen will work as well. It will just take longer to thicken to a dough

  7. Lynley Lewis says:

    I’ve made many of your recipes, all very tasty. I wanted to ask you to double check your measurements for the coconut burfi. It didn’t come together as a dough and I followed your ingredients list. The coconut mix was all separated and not clumping together. I had to boil about 1/2 or 2/3 cup more sugar, some maple syrup and some water to make a syrup which I added to the dough before it started forming.

    The only substitution I did was coconut flour instead of desiccated coconut but I figured they were essentially the same thing. Can you help me figure what went wrong?

    TIA

    1. Richa says:

      Coconut flour and desiccated coconut are not the same. Desiccated coconut is just shredded coconut that’s smaller shred. Coconut flour is defatted flour if the shreds. It absorbs a lottttt more moisture and won’t obviously come together without the added moisture.

  8. Sue says:

    These look beautiful! Love the ingredients. Will make next time we have company or we are guests. Thanks Richa.

    1. Vegan Richa Support says:

      Awesome!! Do leave a rating too if you feel like it!

  9. Divisha says:

    5 stars
    Hi Richa
    Thanks for sharing this yummy recipe of coconut carrot barfi.
    Pls can I know which brand of full fat coconut milk have you used for this recipe.
    Awaiting your reply
    Thank you 🙏
    Divisha

    1. Richa says:

      I use Whole Foods brand or Thai kitchen brand canned full fat coconut milk