Carrot Burfi Recipe / Gajar Ki Burfi Recipe

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 - ½ kg
Milk - ½ liter
Sugar - 1.5 cup
Condensed Milk / Milkmaid - ½ cup
Milk Powder - 2 tblspn
Ghee - ¾ 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: