Carrot burfi formula (Gajar ki burfi)
Carrot burfi recipe – rich Indian special aka mithai created from grated carrot, heavy cream, condensed milk and khoya.
This gajar ki burfi may be the modified version of the favorite gajar ka halwa The ingredients used for making burfi are almost same as the halwa recipe. But the proportion differs, therefore the halwa will arranged and you may cut into parts.
The khoya makes the burfi rich and heavy. A bit of it is plenty of for one person. Of course no one can be stopping you to have another piece. However the moderation is the key to a wholesome life.
Ingredients for carrot burfi:
Carrots (gajar) – 10 large or 750 grams or 5 ½ mugs grated
Large 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 at the top
Steps to make carrot burfi:
1) Grease the 8×8 in . pan or any thali with great sides using ghee. Maintain it apart till needed.
2) Clean the carrots good. Scrape the exterior or peel off them if required. Grate the carrots using package grater. That is large quantity, so I did it in food processor. Consider grated carrots within a skillet. Turn heat on medium high temperature.
3) Add large cream.
7) Cook till all the wetness is evaporated.
8) By this time around gajar will also gets tender. It took me 20-25 moments.
9) Now add khoya.
10) Combine well and cook for 7-8 minutes or till it becomes thick
11) Lastly increase cardamom natural powder and raisins.
12) Blend well and switch off the stove.
13) Take it off to the prepared skillet, smooth out the top as evenly as possible. Sprinkle chopped pistachios and lightly press it therefore pistachios stick to the burfi.
14) Allow it cool off completely and let it set. Then make the pieces using sharp knife. This gave me 16 thick pieces.
Carefully remove the pieces and arrange them about serving plate or keep them in airtight container.
Serving suggestion: Enjoy this being a dessert after meal or along with your meal. My family like to have a bit of burfi with meal on special occasion or festival.
– Check out more Indian sweets dishes –
Diwali festival season will start soon. So I possess produced this burfi this weekend and I am posting this cauliflower risotto recipe here. This is a large batch, I acquired 16 dense burfi pieces. It really is too much for two people. We had handful of parts and rest he required to his workplace. His colleagues enjoyed it and everything vanished in minutes.
The texture of any kind of burfi should be thick and fudge like. To get this texture, we are using good quantity of khoya or mawa. As the burfi cools, mawa will help the burfi to set properly.
Here I’ve used sweetened condensed dairy which gives the sweetness in addition to creamy and smooth consistency. If we’ve added milk and sugar instead of condensed dairy, we have to make for long time to be able to evaporate the dairy. So this condensed milk aka mithai partner saves our plenty of time during this festive season.
Gajar ki burfi (Printable):
Carrots (gajar) – 10 good sized or 750 grams or 5 ½ mugs grated
Heavy 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 on top
Grease the 8×8 in . skillet or any thali with large sides using ghee. Keep it aside till needed.
Clean the carrots well. Scrape the exterior or peel off them if needed. Grate the carrots using package grater. This is large quantity, so I have done it in food processor. Consider grated carrots inside a skillet. Turn the heat on medium high temperature.
Add heavy cream.
Let it get to a simmer.
Cook till all of the wetness is evaporated. By this time around gajar may also gets sensitive. It required me 20-25 mins.
Combine well and cook for 7-8 minutes or till it becomes thick
Finally add cardamom powder and raisins.
Combine well and switch off the stove.
Remove it towards the ready pan, erase the top as evenly as you possibly can. Sprinkle cut pistachios and gently press it so pistachios adhere to the burfi.
Let it cool off completely and let it set. Then make the parts using sharp knife. This gave me 16 thick pieces.
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