Tuesday, October 25, 2011

Carrot Burfi

I just love any sweet with Carrot. The taste of carrot cooked in milk and sugar is just WOW! This dessert takes a very long time to cook, because the full cooking is done on low heat. It takes close to 3 hours, but it surely is worth the effort. Do try out the Carrot Halwa also.



Makes around 25 Pieces

Ingredients Required:
Shredded Carrot - 4 Cups
Sugar - 1 1/2 Cup
Ghee - 2 tblspn
Cardamon Powder - 1 tsp
Saffron - few strands
Milk - 1/4 cup
Heavy Cream (or) Condensed Milk - 1/2 cup
Milk Powder (or) Khoya/Mawa - 1 cup
Chopped Nuts - 1/4 cup

How to make?
Add the ghee in a heavy bottom vessel.
Add the grated carrot and saute till it is coated with ghee.
Add the sugar, milk and mix well.
Cook closed for 10 - 15 minutes on low - medium heat. The carrots would have cooked in milk and sugar.
Add the heavy cream and mix well. Cook this mixture (open) on medium low heat for 45 minutes - 1 hour.
Keep stirring in between and take care not to burn.
The moisture would have evaporated and the mixture would have thickened.
Add the milk powder, 2 tblspn of the chopped nuts, cardamon powder, saffron.
Mix well and cook for another 1 hour on low - medium  heat on open.
Keep stirring in between.
All the moisture should have evaporated and the mixture should be thick and should not stick to the pan.
If there is still some moisture left then cook till it is almost dry.
Grease a pan with ghee, pour this into the pan.
It would not spread on its own as it is very thick, so spread evenly with a greased spatula/spoon.
Garnish with the remaining chopped nuts and gentle press with the spoon.
Cool this for 45 minutes or refrigerate for quicker cooling.
Slice out any desired shape and serve!




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