PREPARATION TIME: 10 MINUTES.COOKING TIME: 15-20 MINUTES MAKES: 15 –17 INGREDIENTS:
| CARROT (GRATED) | 1 CUP |
|---|---|
| MILK | 1/4 CUP |
| GHEE | 1/4 CUP +2 TBLSP |
| SUGAR | 1 CUP |
| BESAN | KADALAI MAAVU | 1 CUP |
| PISTAS | TO GARNISH(OPTIONAL) |
| CARDAMOM POWDER | A PINCH |
Full video of Carrot burfi recipe
- Grate the carrots and grind it into a paste by adding the milk.
- Sieve the besan | kadalai maavu to avoid lumps. You can roast it for 5 minutes too.
- Grease a tray with ghee and set it aside.
- In a wide bowl add the ground carrot mixture, sieved besan, sugar and start stirring in a medium low flame. Be careful not to get it burnt.
- Melt the ghee and add it slowly in regular intervals.
- The mixture will start bubbling and at one stage it start leaving the sides and will form a mass. Switch off the flame.
- Transfer it to the greased tray.
- I finely chopped pistachios and garnished on the burfi
- When warm cut this into desired shapes.
- I finely chopped pistachios and garnished on the burfi.
- I generally struggle to cut the burfis into diamond shapes. My friend Shri made this for me and now i learnt the method of shaping the burfis into diamond .
- The night light makes the color to look different. the burfis came out in the colour which you see in the main picture.
           Notes:
- If by any chance you feel the burfis are very soft and can not be cut, just put this again in the pan and stir for 3-5 minutes in low flame.
- Always keep the flame in low. do not make it burnt.
- Carrot burfi stays good in room temperature for a week.
