🥕Carrot Burfi🥕

Carrot Burfi Recipe

Carrot Burfi, also known as Gajar Ki Barfi, is a popular Indian sweet made primarily from grated carrots. It is often enjoyed during festivals and special occasions due to its rich flavor and appealing texture. Below is a detailed recipe to prepare this delightful treat.

Ingredients

• Carrots: 550 grams (about 4 cups grated)
• Ghee (clarified butter): 2 tablespoons (plus additional for greasing)
• Milk: 1 cup (or 250 ml full-fat milk)
• Sugar: ⅓ cup (approximately 65-70 grams, adjust to taste)
• Milk Powder: 1 cup (about 100-105 grams) (Optional)
• Cardamom Powder: ½ teaspoon
• Cinnamon stick: 1 small size
• Nutmeg powder: 1 pinch
• Nuts: Chopped pistachios or almonds for garnish

Instructions

1. Preparation:
   • Rinse, peel, and grate the carrots. Set aside.

1. Grease a tray or pan with a little ghee and keep it ready for setting the burfi.

1. Preparation of Carrots :
2. Add finely grated carrots, full fat milk, small piece of cinnamon stick and 2-3 cardamom seeds into a pressure cooker. Finely grated carrots help to cook evenly in a steam cooker and blend well with the milk.
3. Allow 3 whistles to cook evenly with full fat milk

• Once cooked, let the pressure settle down. Remove the lid and allow it to cool.

• In a heavy-bottomed kadai or pan, heat 2 tablespoons of ghee over medium heat.
• Pour the cooked grated carrots, whole full fat milk along with cinnamon stick and cardamom into the kadai (pan).
• Bring the mixture to a boil over medium heat, then reduce to low heat. Stir occasionally to prevent sticking.
• sauté them for about 10-12 minutes until they soften, and the raw smell dissipates.

1. In a small sized kadai slightly fry the cashews and dried grapes (
2. Kishmish) until slightly golden in ghee, do not over fry it.
3. In a heavy-bottomed kadai or pan, heat 2 tablespoons of ghee over medium heat.
4. Add the grated carrots and sauté them for about 10-12 minutes until they soften, and the raw smell dissipates.
5. Continue to cook until the milk evaporates, and the mixture thickens.
6. Incorporating Jaggery
   • Add powdered jaggery and mix well until it melts completely.
   • Gradually incorporate the milk powder (Optional) into the mixture, stirring continuously to avoid lumps.

1. Final Cooking:
   • Cook the mixture on low heat until it thickens further and starts to leave the sides of the pan.
   • Add cardamom powder and mix thoroughly.
   • Add more ghee/butter and cook until the ghee/butter separates from the carrot mixture.

1. Setting the Burfi:
   • Transfer the mixture to the greased tray, smoothing out the top with a spatula.
   • Optionally, sprinkle chopped nuts on top and gently press them in.

• Allow it to cool at room temperature for about 4-5 hours or until set.

• Serving:
  • Once set, cut into squares or desired shapes and serve.