Wednesday, August 28, 2013

Carrot Burfi

Carrot Burfi is a newly tried recipe. I saw this recipe in a cook book written by Kaveri B S. The recipe was interesting as she had included coconut. This burfi tastes some-what like carrot halwa but it is cooked longer and is much sweeter. As it is cooked for a long time, the carrot halwa develops a different taste to form burfi. It is chewy and doesn't turn hard on cooling unlike other burfis. I really liked the taste. 

This burfi demands more time (for grating as well as cooking). But hard work always gets paid :-) This is a 'must try' for carrot halwa fans.

  • Carrot- 1 kg
  • Sugar - 2 cups 
  • Grated coconut, fresh/frozen - 1/3 cup
  • Ghee (clarified butter), melted- 4 Tbsp
  • Milk - 1 cup
  • Cardamom pods- 5-6
  • Almonds- For garnishing


Wash the carrots and peel them. Then grate it.

Now take the grated carrots in a cooker along with milk (I also added 1/4 cup of water) and pressure cook it for 2 whistles (you can as well cook it in a cooking pot).
Now transfer the cooked carrot into a cooking pot (preferably non-stick).

Start heating it on a medium flame until the milk evaporates. Then add in the grated coconut and mix well.
Then add sugar and ghee.

Continue heating on a medium flame with constant stirring until the mixture comes together to form a mass (for me it took 55 minutes excluding the cooking time in pressure cooker).

Then transfer it into a greased deep plate (I used a cake pan) and spread it evenly to desired thickness. Smoothen it and garnish with chopped almonds.

Allow it to cool for 30 minutes and then cut it into desired shape and size. Carrot Burfi is ready!!

Store it in an air tight container. It stays good for 3-4 days. Above measurement makes 16 good sized pieces.

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