Carrot Burfi / Gajar Burfi

Here's an easy Diwali recipe to make at home. Diwali is almost here and I see sweets of different colours, shapes and sizes stacked in decorated boxes at Indian stores here. Though we don't celebrate Diwali, for the past few years, I've been making some kind of Diwali sweet at home. I didn't want to break the tradition this year, so…

When I make Indian sweets at home, I try to find the easiest and simplest recipes with minimal effort and ingredients. It so happened that while I was organising some stuff last month, I came across a number of Milkmaid Pamphlets which my aunt gave me years ago. The moment I saw the recipe for this burfi, I decided this will be this year's Diwali sweet.

It's one of the easiest, quickest and simplest recipe that I've tried. It's kinda foolproof and if you look at the ingredients, you'll know, it tastes great too. So if you are planning to make some last min Diwali sweet at home, this is your recipe.

Btw, you can check out other Diwali recipes here.

Some of my fav are Maladu, Rava Laddu, Kalakand and my absolute fav Boli :)

Wish you and your loved ones a very Happy Diwali! May this festive season gift you the best of everything!

Here is the recipe…

Pressure cook grated carrots in 1/2 cup water till tender (about 4-5 whistles on high flame). If there is excess water, continue to cook on low flame till it's dried. Transfer the cooked carrots to a wide non-stick pan…

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Add condensed milk, ghee and cornflour to cooked carrots. Mix well…

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Cook the mixture with constant stirring till it becomes thick and starts leaving the sides of the pan. Grease a serving dish with ghee. Remove from fire and spread on to the greased-plate and garnish with nuts. Leave it aside for half an hour to set. Slice and serve…

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Carrot Burfi

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Course: Dessert, Sweets
Cuisine: Indian
Servings: 6 -7
Author: Maria Jose Martin

Ingredients

  • 1/2 kg Carrots (peeled and grated)
  • 200 gms Condensed milk
  • 1/3 cup Ghee
  • 2 tbsp Cornflour
  • 1/2 cup Water
  • 8-10 Cashew nuts (to garnish)

Instructions

  • Pressure cook grated carrots in 1/2 cup water till tender (about 4-5 whistles on high flame). If there is excess water, continue to cook on low flame till it's dried. Transfer the cooked carrots to a wide non-stick pan.
  • Add condensed milk, ghee and cornflour to cooked carrots. Mix well.
  • Cook the mixture with constant stirring till it becomes thick and starts leaving the sides of the pan.
  • Grease a serving dish with ghee. Remove from fire and spread on to the greased-plate and garnish with nuts. Leave it aside for half an hour to set. Slice and serve.

Notes

I got around 15 medium size pieces from the above qty. You can keep it at room temp for a day. For longer shelf life, refrigerate.
You can also use Pistachios or Almonds or a combination of nuts for garnishing.
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