Thursday, Dec 20 2007

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Carrot Burfi

Ingredients

500 gms. carrots, grated finely
100 gms. khova
or 50 gms. wholemilk powder with 50 gms. double cream
300 gms. sugar
50 gms. ghee
3-4 drops kewra essence (optional)
1/2 tsp. cardamom powder
1/4 tsp. crushed saffron strands
1 tbsp. each pistachios and almonds, slivered thinly

Method

1. If using milk powder, run both powder and cream in a mixie to get a smooth batter-like mixture.
2. Microwave (5 minutes on high, covered loosely) or steam over boiling water (7-8 minutes), till soft.
3. Heat ghee in a heavy pan, add carrots, stir continuously and cook till it is like soft lump.
4. Add grated or sieved khova or milk powder mixture, stirring continuously, again forming a lump.
5. Meanwhile, prepare 2-1/2 thread sugar syrup, add cardamom, saffron, stir.
6. Pour into carrot mixture, cook again add essence, mix.
7. Cook till a lump is formed.
8. Pour into a deep greased tray, sprinkle chopped nuts all over surface.
9. Pat smooth, allow to cool till almost set.
10. Cut neatly into squares or diamonds, as desired, and pry out carefully with a sharp spatula.
11. Store in butterpaper lined boxes, and refrigerate.

Making time: 45 minutes
Makes: 750 gms. Burfi approx.
Shelflife: 8-10 days refrigerated

 

Carrot Dishes