• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » indian sweet

    Layered Carrot Halwa Coconut Burfi Vegan

    Published: Oct 3, 2022 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    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

    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.

    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)

    Print Recipe
    5 from 3 votes

    Layered Carrot Halwa Coconut Burfi Bars Vegan

    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
    Prep Time15 mins
    Cook Time35 mins
    Chill time1 hr
    Total Time1 hr 50 mins
    Course: Dessert
    Cuisine: Indian
    Keyword: burfi bars, carrot halwa
    Servings: 12
    Calories: 209kcal
    Author: Vegan Richa

    Ingredients

    For the Coconut Burfi layer

    • 1.5 cups (127.5 g) 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 (282.5 g) full fat coconut milk
    • 1/2 cup (100 g) 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 (160 g) grated carrot
    • 2 tablespoons maple syrup
    • 1/4 cup (28 g) 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 9x9 inch. Press it evenly with a spatula then put it in the fridge to set for 15-20 mins.
    • 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

    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

    Nutrition Facts
    Layered Carrot Halwa Coconut Burfi Bars Vegan
    Amount Per Serving
    Calories 209 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 10g63%
    Sodium 20mg1%
    Potassium 175mg5%
    Carbohydrates 21g7%
    Fiber 3g13%
    Sugar 17g19%
    Protein 2g4%
    Vitamin A 2243IU45%
    Vitamin C 2mg2%
    Calcium 20mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Deep Dish Pizza with Pretzel Crust
    Chickpea Kathi Rolls – Chickpea Chutney Wraps »


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

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      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.

    1. Guy Vickers

      December 01, 2022 at 3:23 pm

      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.

      Reply
      • Vegan Richa Support

        December 02, 2022 at 11:20 am

        Wonderful! Thank you.

        Reply
    2. shikha

      October 16, 2022 at 10:38 pm

      can this be made without sugar and substituted with jaggery

      Reply
      • Richa

        October 16, 2022 at 10:40 pm

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

        Reply
    3. Rajitha

      October 09, 2022 at 7:45 pm

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

      Reply
      • Richa

        October 09, 2022 at 9:21 pm

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

        Reply
    4. Lynley Lewis

      October 09, 2022 at 5:04 pm

      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

      Reply
      • Richa

        October 09, 2022 at 7:26 pm

        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.

        Reply
    5. Sue

      October 03, 2022 at 10:19 am

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

      Reply
      • Vegan Richa Support

        October 03, 2022 at 1:45 pm

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

        Reply
    6. Divisha

      October 03, 2022 at 6:17 am

      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

      Reply
      • Richa

        October 03, 2022 at 10:34 am

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

        Reply

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa