Carrot burfi recipe (Gajar ki burfi)
Carrot burfi formula – rich Indian special aka mithai created from grated carrot, heavy cream, condensed dairy and khoya.
This gajar ki burfi may be the modified version of the favorite gajar ka halwa The ingredients useful for making burfi are almost identical to the halwa recipe. But the proportion is different, therefore the halwa will arranged and you may cut into parts.
The khoya makes the burfi rich and heavy.
A bit of it is more than enough for one person. Of course no one is stopping you to definitely have got another piece. But the moderation is the important to a healthy life.
Substances for carrot burfi:
Carrots (gajar) – 10 large or 750 grams or 5 ½ cups grated
Large cream – ½ cup
Sweetened condensed milk – ½ can easily (7 oz or 200 grams or ½ cup + 2 tablespoons)
Cardamom natural powder – ½ teaspoon
Raisins – 2 tablespoons
Pistachio or almonds or cashews – 2 tablespoons, chopped for garnishing on top
How to make carrot burfi:
1) Grease the 8×8 inch skillet or any thali with great sides using ghee. Maintain it apart till needed.
2) Wash the carrots well. Scrape the outside or peel them if needed.
Grate the carrots using container grater. This is large quantity, so I have done it in food processor. Take grated carrots in a skillet. Turn heat on medium temperature.
3) Add heavy cream.
7) Cook till all of the dampness is evaporated.
8) By this time gajar will also gets tender. It had taken me 20-25 moments.
9) Now add khoya.
10) Blend well and cook for 7-8 minutes or till it becomes thick
11) Lastly add cardamom natural powder and cauliflower risotto sage raisins.
12) Mix well and switch off the stove.
13) Take it off towards the prepared pan, smooth out the surface as evenly as you possibly can. Sprinkle cut pistachios and lightly press it therefore pistachios stick to the burfi.
14) Allow it cool down completely and let it set. Then make the parts using sharp blade. This gave me 16 solid pieces.
Carefully remove the pieces and arrange them in serving plate or keep them in airtight container.
Serving suggestion: Enjoy this as a dessert following meal or together with your meal. My family like to have a piece of burfi with food on special occasion or festival.
– Check out more Indian sweets meals –
Diwali festival season will start soon. THEREFORE I possess made this burfi this weekend and I am sharing this formula here. That is a huge batch, I got 16 dense burfi pieces. It is too much for two of us. We had couple of parts and rest he required to his office. His colleagues enjoyed it and everything vanished in minutes.
The texture of almost any burfi ought to be dense and fudge like. To get this texture, we are using good quantity of khoya or mawa. As the burfi cools, mawa can help the burfi to set properly.
Here I’ve used sweetened condensed milk which gives the sweetness in addition to creamy and smooth texture. If we’ve added dairy and sugar instead of condensed dairy, we need to make for very long time in order to evaporate the dairy. Which means this condensed milk aka mithai mate saves our lots of time during this festive season.
Gajar ki burfi (Printable):
Carrots (gajar) – 10 good sized or 750 grams or 5 ½ cups grated
Heavy cream – ½ cup
Sweetened condensed milk – ½ can (7 oz or 200 grams or ½ glass + 2 tablespoons)
Cardamom natural powder – ½ teaspoon
Raisins – 2 tablespoons
Pistachio or almonds or cashews – 2 tablespoons, chopped for garnishing on top
Grease the 8×8 inches skillet or any thali with large sides using ghee. Maintain it apart till needed.
Wash the carrots well. Scrape the exterior or peel off them if required. Grate the carrots using package grater. That is large quantity, so I have done it in meals processor. Take grated carrots in a skillet. Turn the heat on medium high temperature.
Add heavy cream.
Let it arrived at a simmer.
Cook till all the wetness is evaporated. By this time around gajar will also gets tender. It got me 20-25 minutes.
Blend well and make for 7-8 mins or till it becomes thick
Lastly add cardamom powder and raisins.
Blend well and turn off the stove.
Remove it towards the prepared pan, smooth out the top as evenly as possible. Sprinkle chopped pistachios and gently press it therefore pistachios stick to the burfi.
Let it cool down completely and allow it set. After that make the parts using sharp knife. This gave me 16 solid pieces.
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