Carrot burfi
                                        (Gajar ki burfi)

Carrot Burfi (Gajar ki Burfi) is tasty, healthy and nutritious, with their yellow and orange color any one will be tempted to eat them. It is prepared with carrots. milk and sugar. nuts and flavored with cardamoms and saffron (kesar), which gives this burfi an awesome flavor. This vibrant, healthy dessert is often garnished with nuts and set in diamond or square shape.

 Children mostly avoid eating vegetables, but this way of sweet will attract
 any child to eat carrots. Carrot burfi is easy to make and usually served cold.
This is a very easy recipe for making carrot burfi.

Ingredients:

 1½  Pounds of carrots
 12  Cashew 
 10 Almonds
   6  Halves walnuts (About half cup nuts)
   ½  Cup desiccated Coconut 
½   Teaspoon crushed cardamom seed
10   Strings of saffron 
 ½    Cup of sugar or to your taste
3    Tablespoons sweet melted butter or ghee (optional)

Ingredients for garnish:

  8-10  Pistachios -sliced or crushed
  8-10  Almonds  - sliced or crushed

Aalso needed:

Large Plate 
 wax paper or  plastic food wrap
 Knife  


 Cooking measurement conversion
Measurement converter

Carrots

Milk

Nuts

Butter-melted

Saffron

Cardamom -crushed

Sugar

Milk powder

Ingredients for garnish burfi:

Almonds- sliced

Pistachio -sliced

Mix nuts

Coconut powder

large plate & Knife

Wax paper

Directions: 
 
1. Chop the bottom and top of the carrots and peal. 

​2. Wash carrots​

Peel the carrots

Wash peeled carrots

3. Chop carrots into small pieces.

Chop carrots into small pieces

4.  In a blender or food processer add carrots pieces and grind them coarsely. 
     (You can also fine shreds carrots)

Add chopped carrot pieces into food processor

Coarsely grind carrots

Coarsely grinded carrots

5. In a thick bottom kadhai/pan, heat 2 tablespoon ghee or melted sweet
     butter.

In a pan add Ghee or butter

6.   Once ghee heats up transfer the grinded carrots into the frying pan and mix
       with melted ghee or butter and mix it well. Sauté grated carrots in ghee
       for 5–7 minutes or until they are aromatic.   ​

In the pan add grinded carrots

Mix carrot with ghee

7.  ​Carrots start to release moisture. Cover the pan and cook on medium low
​     heat for 12-12 minutes, frequently take the cover off and stir. 

Carrots are mixed with ghee well

Cover the pan and let carrot cook

8. While carrot is cooking grind nuts and make powder.

9. Add coconut powder in blender with nut powder and blend in.

10. Add crushed cardamom and milk powder and mix.

In a blender add nuts

Add coconut powder

Grind nuts

Blend in coconut powder with nuts

Add milk powder in nut, coconut powder & mix

Add crushed cardamom & mix

11. Take the cover off the carrots. Now carrots become little soft and some of the
     moisture is dried up and they have shrunk and changed color slightly

Carrots become little soft

12. Now add milk and mix. Milk started to boil in few minutes.

Add milk

Mix milk with carrots

Milk start boiling

13. let the milk boil with carrots for few minutes then add nut mixture in the
      carrots and keep stringing for a while, that will absorb some milk and carrot
​      mixture becomes little thick

Add nut mixture in the carrots

Mix nut powder well with carrots

Let the carrot cook

Carrot dough becomes thick

14.Cook on low-medium heat until the milk evaporates almost completely, then
    add sugar and mix​, sugar will cause the carrots to take out more liquid,
    continue to cook on low heat until all the liquid dry up. While string 
​    occasionally.

Add sugar

Mix sugar with carrot dough

All the liquid dried up

15. Add ghee or butter in carrot dough.

Add melted Ghee or butter

16. Mix ghee or butter well and continue cooking on medium-low heat. The sugar
      will caramelize, and the ghee will begin to separate from the sides of the pan,
      signaling that the binding consistency for burfi dough is ready.

    The mixture should be thick, reduced, and ghee should be separating before   
​    removing from heat.

Mix ghee or butter with carrots

Burfi dough is ready

17  Grease the plate with few drops of oil.

18.  Transfer carrot burfi mixture on to the plate.

Grease the plate

Spread the carrot dough over a plate

19. With a butter knife even the edges of burfi dough.

With a knife even the edge around

20.  Carrots mixture is hot, take a sheet of wax paper or plastic food wrap  
       and place over the carrots and with the fingers press and spread in a circular
        motion or use the rolling pin to spread the mixture evenly into ½” thickness. 
        There should not be any cracks in the spread.

21.  Lift the wax paper or plastic sheet, now you have spread carrot  mixture
​       evenly.

With a rolling pin spread the mixture evenly

Carrot dough is evenly spread

​22. let the burfi dough cool to room temperature, and then cover the burfi dough
      with wax paper refrigerate for1 to 2 hours or until dough become firm before
      slicing into pieces. Refrigeration helps harden the ghee and makes clean,
      sharp cuts possible. ​

​23  Take a sharp knife grease it a little and make the cuts in the spread, either
      diamond shape or square shape. For diamond shape first cut one side straight
      lines and flips the plate around about 45 degrees and start cutting diagonally.
      For square shape cut straight lines both sides.

With a knife slice the Carrot burfi

24. Slice thin almonds and Pistachios or crush them and sprinkle over the sliced
​       burfi. (It is easier to crush almonds & pistachios in mortar and pestle)

Sprinkle nuts over burfi

25. Cover the wax paper over the nuts and press gently so that nuts settle  over
      the carrot burfi. 

26. Store them in an air tight container. 

Press the nuts over burfi dough

Carrot burfi

Carrot burfi

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you      

Geeta Seth 

Other recipes:

Carrot halwa (Gajar ka halwa)                          Pumpkin burfi

Coconut burfi                                                     Pistichio burfi

Almond burfi                                                     Seasame seed burfi (Til ki burfi)

Cashew burfi                                             Lauki ka halwa (Bottle gourd, Ghiya)