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 koha (ricotta cheese) or milk and sugar and flavored with cardamoms and saffron (kesar), which gives this burfi an awesome flavor.
Carrot is such a vegetable that you can consume it in so many forms. You can make tasty desserts with it or cook as a vegetable, make raitas or pickle or eat it as a salad. 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 makeing carot burfi.
Carrot is such a vegetable that you can consume it in so many forms. You can make tasty desserts with it or cook as a vegetable, make raitas or pickle or eat it as a salad. 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 makeing carot burfi.
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Ingredients:
2 Pounds of carrots 1 Pounds ricotta cheese-Full or part skim or substitute with ½ Gallon of whole milk. (Ricotta cheese is a substitute of khoya) ½ Teaspoon crushed cardamom seed 10 Strings of saffron ¾ Cup of sugar or to your taste 2 Tablespoons sweet melted butter or ghee (optional) Also needed: 12” Plate 12’ to 14” sheet of aluminum foil or plastic food wrap Knife or pizza cutting wheel Cooking measurement conversion Measurement converter |
Carrots (Gajar)
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Directions:
1. Peal and wash the carrots, chop the bottom and top off. Chop the carrots into
small pieces.
2. In the blender or food processer add carrots pieces and ricotta cheese and grind
them coarsely. If using milk instead of cheese then just grind the carrots.
3. Transfer the grinded carrots from blender or food processer to a non stick
frying pan and cook on medium heat. If using milk then add milk with carrots
and cook.
1. Peal and wash the carrots, chop the bottom and top off. Chop the carrots into
small pieces.
2. In the blender or food processer add carrots pieces and ricotta cheese and grind
them coarsely. If using milk instead of cheese then just grind the carrots.
3. Transfer the grinded carrots from blender or food processer to a non stick
frying pan and cook on medium heat. If using milk then add milk with carrots
and cook.
Grinned carrots and ricotta cheese mix
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Transfer the mix into frying pan
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4. In few minutes the carrots and cheese (or) milk mixture start splattering cover
the pan and cook on medium heat for 10 to 15 minute or untill stop splattering
while stirring frequently because cheese (or milk) tend to burn from the bottom.
5. Once splattering stop take the cover off, and reduce the heat to low and let it
cook untill all the water evaporates while stirring frequently and scraping down
the sides of the pan. Carrots, cheese or milk has lot of moisture, it takes some
time to evaporate.
6. In about 45 minutes to 1 hour water will eveporate, add sugar, crushed
cardamoms and saffron and mix it well.
the pan and cook on medium heat for 10 to 15 minute or untill stop splattering
while stirring frequently because cheese (or milk) tend to burn from the bottom.
5. Once splattering stop take the cover off, and reduce the heat to low and let it
cook untill all the water evaporates while stirring frequently and scraping down
the sides of the pan. Carrots, cheese or milk has lot of moisture, it takes some
time to evaporate.
6. In about 45 minutes to 1 hour water will eveporate, add sugar, crushed
cardamoms and saffron and mix it well.
Add crushed cardamoms and saffron and mix
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Add sugar and mix
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7. The sugar will cause the carrots to take out more liquid, continue to cook on
low heat until all the liquid dry up and you start seeing the oil in the pan.
8. If you wish add butter or ghee and mix well and let it cook for few minutes.
Turn the stove off.
low heat until all the liquid dry up and you start seeing the oil in the pan.
8. If you wish add butter or ghee and mix well and let it cook for few minutes.
Turn the stove off.
Mix the sugar well
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Add butter or melted butter or ghee and mix
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9. Grease the plate with few drops of oil.
10. Let the cooked carrots cool down a little then transfer it on the plate.
10. Let the cooked carrots cool down a little then transfer it on the plate.
carrot burfi mixture is ready
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Transfer the mixture in the plate and spread the clear plastic wrap
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11. Carrots mixture is hot, take a sheet of plastic food wrap or aluminum foil
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.
12. Lift the foil or the plastic sheet, now you have spread carrot mixture evenly.
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.
12. Lift the foil or the plastic sheet, now you have spread carrot mixture evenly.
Spread the carrot
mixture
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With the pizza cutter wheel cut the carrot spread
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13. Take a knife or a pizza cutter wheel, 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.
14. Place the plate in the refrigerator for at least one hour or untill spread become
hard.
15. Once the spread become hard, take a knife and slide under the spread and pick
the burffi pieces and store them in an air tight container.
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.
14. Place the plate in the refrigerator for at least one hour or untill spread become
hard.
15. Once the spread become hard, take a knife and slide under the spread and pick
the burffi pieces and store them in an air tight container.
Carrot burfi is ready
Carrot Burfi / Gajar Burfi
Tips:
1. Ricotta cheese could be substituted with ½ Gallon of whole milk.
2. Ricotta cheese is a substitute of khoya.It is also known as Mawa. It is
difficult to find khoya outside of India but you can substitute it by ricotta
cheese. Khoya is lower in moisture then ricotta cheese that is the reason we
need to dry the water from the ricotta and make it like khoya.
1. Ricotta cheese could be substituted with ½ Gallon of whole milk.
2. Ricotta cheese is a substitute of khoya.It is also known as Mawa. It is
difficult to find khoya outside of India but you can substitute it by ricotta
cheese. Khoya is lower in moisture then ricotta cheese that is the reason we
need to dry the water from the ricotta and make it like khoya.
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)
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)
