Carrot burfi recipe (Gajar ki burfi)

Carrot burfi recipe – wealthy Indian special aka mithai made from grated carrot, heavy cream, condensed milk and khoya.
This gajar ki burfi may be the modified version of the popular gajar ka halwa The ingredients useful for producing burfi are almost same as the halwa recipe. However the proportion differs, therefore the halwa will arranged and you can cut into pieces.
The khoya makes the burfi rich and crispy pork belly en castellano heavy. A bit of it is more than enough for one person. Needless to say no one is stopping you to definitely possess another piece. But the moderation may be the key to a wholesome life.
Ingredients for carrot burfi:
Carrots (gajar) – 10 good sized or 750 grams or 5 ½ cups grated
Large cream – ½ cup
Sweetened condensed milk – ½ can (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
Steps to make carrot burfi:
1) Grease the 8×8 inch skillet or any thali with large sides using ghee. Keep it apart till needed.
2) Clean the carrots well. Scrape the outside or peel them if needed. Grate the carrots using box grater. That is large quantity, therefore i did it in meals processor. Consider grated carrots inside a pan. Turn the heat on medium temperature.
3) Add heavy cream.
7) Cook till all of the wetness is evaporated.
8) By this time gajar may also gets tender. It had taken me 20-25 a few minutes.
9) Now add khoya.
10) Blend well and cook for 7-8 minutes or till it becomes thick
11) Lastly put cardamom powder and raisins.
12) Blend well and switch off the stove.
13) Take it off towards the prepared skillet, smooth out the top as evenly as you possibly can. Sprinkle chopped pistachios and gently press it therefore pistachios stick to the burfi.
14) Let it cool off completely and let it set. After that make the pieces using sharp blade. This gave me 16 dense pieces.
Carefully remove the pieces and arrange them about serving plate or keep them in airtight container.
Serving suggestion: Enjoy this like a dessert following meal or together with your meal. My family like to possess a bit of burfi with food on special occasion or festival.
– Check out even more Indian sweets formulas –
Diwali festival season will start soon. THEREFORE I have made this burfi this weekend and I am sharing this recipe here. This is a huge batch, I acquired 16 dense burfi pieces. It really is too much for two people. We had handful of pieces and rest he required to his office. His colleagues treasured it and everything vanished in a few minutes.
The texture of any kind of burfi should be thick and fudge like. To get this texture, we are using good amount of khoya or mawa. Because the burfi cools, mawa will help the burfi to set properly.
Here I have used sweetened condensed milk which provides the sweetness as well as creamy and smooth structure. If we have added milk and sugar instead of condensed milk, we need to cook for very long time to be able to evaporate the dairy. So this condensed milk aka mithai partner saves our plenty of time in this festive season.
Gajar ki burfi (Printable):
Carrots (gajar) – 10 good sized 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 glass + 2 tablespoons)
Cardamom powder – ½ teaspoon
Raisins – 2 tablespoons
Pistachio or almonds or cashews – 2 tablespoons, chopped for garnishing at the top
Grease the 8×8 inches pan or any thali with large edges using ghee. Maintain it apart till needed.
Clean the carrots well. Scrape the exterior or peel off them if required. Grate the carrots using box grater. This is large quantity, therefore i did it in food processor. Take grated carrots within a skillet. Turn heat on medium high temperature.
Add heavy cream.
Let it come to a simmer.
Cook till all the wetness is evaporated. By this time around gajar will also gets sensitive. It got me 20-25 minutes.
Mix well and make for 7-8 a few minutes or till it becomes thick
Finally add cardamom powder and raisins.
Combine well and turn off the stove.
Remove it towards the prepared pan, erase the top as evenly as you possibly can. Sprinkle cut pistachios and gently press it so pistachios stick to the burfi.
Let it cool down completely and let it set. Then make the pieces using sharp blade. This gave me 16 dense pieces.
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