Carrot burfi formula - wealthy Indian sweet aka mithai made from grated carrot, large cream, condensed milk and khoya. This gajar ki burfi may be the modified version of the popular gajar ka halwa The ingredients used for making burfi are almost identical to the halwa recipe. But the proportion differs, so the halwa will established and you may cut into parts. The khoya makes the burfi rich and heavy. A bit of it is more than enough for just one person.(Image: https://pbs.twimg.com/media/EgfqLgCVoAA-Tcp.jpg) Needless to say no one is certainly stopping you to definitely possess another piece. However the moderation may be the essential to a wholesome life. Ingredients for carrot burfi: Carrots (gajar) - 10 good sized or 750 grams or 5 ½ cups grated Large cream - ½ cup Sweetened condensed milk - ½ can (7 oz or 200 grams or ½ glass + 2 tablespoons) Cardamom powder - ½ teaspoon Raisins - 2 tablespoons Pistachio or norwegian almond ca almonds or cashews - 2 tablespoons, chopped for garnishing on top How to make carrot burfi: 1) Grease the 8×8 inch skillet or any thali with large edges using ghee. Maintain it aside till needed. 2) Clean the carrots good. Scrape the outside or peel off them if needed. Grate the carrots using container grater. This is large quantity, so I did it in food processor. Consider grated carrots inside a skillet. Turn the heat on medium temperature. 3) Add large cream. 7) Make till all of the wetness is evaporated. 8) By this time around gajar may also gets tender. It required me 20-25 a few minutes. 9) Now add khoya. 10) Mix well and cook for 7-8 minutes or till it becomes thick 11) Lastly add cardamom natural powder and raisins. 12) Mix well and turn off the stove. 13) Remove it towards the prepared pan, smooth out the surface as evenly as you possibly can. Sprinkle cut pistachios and gently press it therefore pistachios stick to the burfi. 14) Allow it cool off completely and let it set. After that make the parts using sharp blade. This gave me 16 heavy pieces. Carefully remove the pieces and arrange them in serving plate or keep them in airtight container. Serving suggestion: Enjoy this like a dessert after meal or along with your meal. My family like to possess a piece of burfi with meal on special occasion or festival.(Image: https://pbs.twimg.com/media/EgrSHW6WsAAApwU.jpg) - Check out even more Indian sweets recipes - Diwali festival season is going to start soon. So I possess produced this burfi this weekend and I am sharing this formula here. That is a huge batch, I acquired 16 dense burfi pieces. It is too much for just two of us. We had couple of items and rest he took to his office. His colleagues adored it and everything vanished in moments. The texture of any kind of burfi should be thick and fudge like. To get this texture, we have been using good amount of khoya or mawa. Because the burfi cools, mawa can help the burfi to set properly. Here I have used sweetened condensed milk which gives the sweetness as well as creamy and smooth structure. If we have added milk and sugar rather than condensed milk, we need to make for long time in order to evaporate the dairy. Which means this condensed dairy aka mithai mate saves our plenty of time in this festive season. Gajar ki burfi (Printable): Carrots (gajar) - 10 large or 750 grams or 5 ½ cups grated Heavy cream - ½ cup Sweetened condensed milk - ½ can (7 oz or 200 grams or ½ cup + 2 tablespoons) Cardamom powder - ½ teaspoon Raisins - 2 tablespoons Pistachio or almonds or cashews - 2 tablespoons, chopped for garnishing on top Grease the 8×8 in . skillet or any thali with high edges using ghee. Keep it apart till needed. Wash the carrots well. Scrape the outside or peel them if needed. Grate the carrots using box grater. That is large quantity, so I did it in food processor. Consider grated carrots within a pan. Turn the heat on medium heat. Add heavy cream. Let it come to a simmer. Cook till all of the moisture is evaporated. By this time gajar may also gets sensitive. It required me 20-25 mins. Blend well and make for 7-8 a few minutes or right up until it becomes thick Lastly add cardamom powder and raisins. Combine well and switch off the stove. Remove it to the prepared pan, erase the top as evenly as possible. Sprinkle chopped pistachios and gently press it therefore pistachios adhere to the burfi. Let it cool off completely and allow it set. After that make the parts using sharp blade. This gave me 16 solid pieces. Punjabi Recipes Rajasthani Recipes Conversion Graph And Cooking Measurements US Measuring Mugs Are Used For All Recipes (1 glass = 240ml) If..