I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Easy and Tasty
This carrot burfi recipe is an easy dessert that anyone can make without fear of making mistakes. The cakes are delicious with a lovely, rich aroma.
Carrots are a popular vegetable that is used extensively in curries, salads, snacks and juices—as well as desserts. It is a crunchy, mildly sweet, and colorful vegetable.
Carrots are high in antioxidants, beta-carotene, thiamine, niacin, fiber, potassium, and vitamins A, B6, and K. They are very low in saturated fat and cholesterol. As they are soft and easily digestible when cooked, they are often prepared for young children as well as the elderly.
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16 pieces of carrot burfi
- 1 packed bowl carrots, grated
- 3/4 cup sugar or jaggery powder (I used sugar)
- 1 small cup milk cream, fresh or frozen
- 1 small cup all-purpose flour (maida)
- 1/2 cup ghee (clarified butter)
- 2 tablespoons pistachios and almonds, together, thinly sliced, for garnishing
- 2 pinches dark yellow food color (optional)
- 4 cardamom, finely crushed or powdered
- Grease a deep-bottomed square plate or any other plate with some ghee. Set aside. You will pour the hot carrot burfi mix into this plate.
- Saute grated carrot with some ghee in a deep-bottomed pan. A non-stick pan is preferred for making this dish. If you don't have one, any pan is fine.
- Saute the grated carrot for about 5 minutes or until it becomes almost dry. Transfer the carrots to a plate. Set aside.
- In the same pan, add the plain flour. Saute with some ghee for 5 minutes or until you get a nice aroma.
- Add sauteed carrots, crushed cardamom, and remaining ghee. Thoroughly blend them.
- Add sugar and milk cream. Stir-cook until the mix becomes thick and a bit dry and forms a single lump.
- In the final stages, you should be able to see ghee oozing out of the edges. Turn off the heat. This step may take about 15 minutes.
- Transfer the mixture to the greased plate. Spread it (with the help of a spatula) to make a 1/2-inch thick slab.
- Spread chopped pistachios and almonds on it. Press them in a little so that they stick to the burfi.
- Set aside to cool. When it's less hot, make square shapes by drawing lines on the burfi with the help of a knife.
- Insert the knife along these lines to cut the square-shaped burfi.
- Take the pieces out once it completely cools down.
- Enjoy eating this yummy sweet treat whenever you desire. Store them in the refrigerator after 2 days.