Oct 18, 2014

Carrot Burfi Recipe / Gajar Ki Burfi Recipe


Carrot halwa is one of my all time favourite deserts, i make it more often than any other sweets. I make it lots of different way and each time it turn out to be good. Carrots are a great veg for deserts, anything made out of it taste yum, like american carrot cake and my carrot raisan cake.


Few weeks back, when we went to our near by bakery. I was looking at their sweets section. I found a lovely looking orange colour burfi on their sweets array. Loved it so much, i bought couple of pieces for taste. When i came home, i tasted it and it was like kalakand. I am sure they used chenna in that. I wanted to try my version if it.


This is the recipe which i came up with and it turned out to be good..Hope you will love it and let me know how it turned out for you..


Preparation Time : 10 mins
Cooking Time : 45 mins to 1 hour
Makes : 20 pieces

Ingredients:

Carrots - 1/2 kg
Milk - 1/2 liter
Sugar - 1.5 cup
Condensed Milk / Milkmaid - 1/2 cup
Milk Powder - 2 tblspn
Ghee - 3/4 cup
Cardamom Powder - 1 tsp
Badam / Almonds - 3 tblspn chopped
Pistachios - 2 tblspn chopped
Saffron a pinch
Red Food Colouring a pinch

Method:

Take carrots and little milk in a blender and make it into a coarse puree. Set aside.

Heat 2 tblspn of ghee in a heavy bottom kadai. Add in the puree and cook till the mix gets dry and raw smell leaves from carrot.

Now add in milk and cook till the carrot is cooked and milk is evaporated.

Add in sugar and mix well. Keep cooking till it gets little thick.

Now mix condensed milk with some milk powder and add it to the carrot.

Add in food coloring if using and mix well.

Add in ghee spoonful at a time and keep cooking till it gets thick.

It will get really thick and starts to leave the sides.

Now heat a tsp of ghee and fry some badam in it. Pour this over the barfi and mix well.

Add in cardamom powder and mix as well.

Now pour this into greased pan and let it set for 4 to 5 hours.

Now cut into slices and serve.

Notes:

1)This burfi will be on the softer side. But taste really yummy.
2)Instead of setting it as burfi, you can spoon it into bowls and serve as halwa.

Pictorial:
Take your ingredients


chop carrots into small pieces


Take carrot in a mixer


add some milk


make it into a coarse puree


remove it to a bowl


Heat some ghee in a kadai


Add in carrot puree


Keep sauteing


cook till the raw smell leaves and carrots get dry


add in milk


mix well


cover and cook


now the carrot is cooked and dry


add in sugar


keep cooking


while it is cooking, take condensed milk in a bowl


add in some milk powder


mix well


Now the mix has got little thick


add in condensed milk mix


mix well


add some food colouring as well


mix well


Cook well


Add in ghee


keep cooking


it will start to thick


add some more ghee


Cook till the mix starts to leave the sides


now heat a tsp of ghee in a pan


add some chopped badam


fry till golden


pour this into the carrot mix


add in some cardamom powder


mix well


Pour this into greased tray


sprinkle top with some pista


sprinkle some saffron


Let it set, cut into squares


enjoy



7 comments:

  1. Thts a gorgeous colored burfi. Looks yummy.

    ReplyDelete
  2. Is milk powder mandatory?

    ReplyDelete
  3. @Anonymousyes it gives the texture..u can skip it if you dont want too

    ReplyDelete
  4. Hi i love yummy tummy. Plss keep updated Chinese recipie

    ReplyDelete
  5. Taste was good aarthi but not able to cut like pieces as it is Very soft even afterresting.

    ReplyDelete
  6. Hi aarthi can i add khoya instead of condensed milk

    ReplyDelete

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