If you love carrots and desserts, then know that there is a palatable Indian dessert with the name carrot burfi or gajar ki burfi. This recipe was derived from gajar ka halwa that we talked about from the other article.
The texture of carrot burfi, just like any other burfi, should be dense and fudgy. In order to successfully achieve this, we are going to use a good amount of khoya or mawa. Without further ado, let’s begin with our recipe:
- 10 large (equivalent to 750g or 5 ½ cups) carrots (gajar), grated
- ½ cup of heavy cream
- ½ can (equivalent to 7 oz. or 200g or ½ cup + 2 tbsp.) sweetened condensed milk
- ¼ cup of sugar
- ½ cup of khoya or mawa, grated or crumbled
- ½ tsp. of cardamom powder
- 2 tbsp. of raisins
- 2 tbsp. of pistachio or almonds or cashews, chopped (for garnish)
- Grease your thali with high sides (or an 8×8-inch pan) with ghee and set it aside.
- Heat a pan over medium flame and put grated carrots, heavy cream & condensed sugar and mix them well.
- Bring them into a simmer and cook for about20-25 minutes or until the moisture has evaporated and the gajar is tender.
- Add the khoya, mix well and cook for another 7-8 minutes or until its consistency becomes rather thick.
- Finally, stir in the cardamom powder and raisins. Mix them well, turn off the flame and remove pan from stove.
- Remove the burfi from the pan and smoothen out the surface for as evenly as possible.
- Sprinkle the top with chopped pistachios and slightly press them onto the surface of the burfi.
- Let it cool down completely and set it aside until ready. You can also divide it into 16 thick pieces or in any size you want it to be.
Time and Serving
- Preparation : 20 minutes
- Cooking : 35 minutes
- Serving : makes 16 thick pieces