Carrot burfi

CARROT BURFI

by Navneet Kaur 

INGREDIENTS

• Carrot – 1/2 kg
• Milk – 1/2 ltr
• Sugar – 1 1/2 cup or as per taste
• Condensed milk – 1/4 cup
• Milk pwdr – 2 tbsp
• Ghee – 3/4 cup or 1 cup
• Cardamom pwdr – 1 tsp
• Almonds finely sliced – 3 tbsp [roasted or blanched ]
• Saffron – apinch
• Orange food colour if required .
• Greased tin or plate

**** adjust sugar accordingly ,as the carrot can also be sweet .

METHOD

Peel the carrot and chop it .

Grind it with little milk to make a thick paste .

Heat 2 tbsp oil in a thick bottom pan and add the carrot paste.

Stir and cook till all the moisture evaporates and it becomes aromatic.

Cook on medium flame .

Now add the remaining milk and again cook till there is no moisture .

Now add the milk powder and condensed milk and mix well .

Add sugar as per taste .[keep checking as we have added condensed milk .

Add food colour if required and mix well .

Add the remaining ghee little by little ,stir and cook .

Cook till it thicken and leaves the side of the pan .

Add the almonds and mix well .

Transfer it to the  greased tin and flatten it with a spatula .

Allow it cool for few hours .

Slice into desired shape and serve .

**** you can omit condensed milk and increase sugar .

NOTES 

We have grinded the carrot to ease the job of grating ,else you can grate and fry the carrot .

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