Ingredients for Carrot Burfi
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How to Make Carrot Burfi
- Grate 1 kg (approximately 4 cups) of carrots finely.
- In a large, heavy-bottomed skillet or pan, combine the grated carrots with 1 cup of granulated sugar. Cook over medium heat, covered, for 20 minutes, stirring occasionally to prevent burning.
- Add 1 cup of dry milk powder and mix well.
- Continue cooking, stirring frequently to prevent sticking, until all moisture evaporates and the mixture thickens considerably (approximately 30-40 minutes).
- Stir in 4 tablespoons of unsalted butter.
- Reduce heat to medium-low and cook until the mixture reaches a firm, fudge-like consistency, about 10-15 minutes (it should be able to hold its shape). Add 1-2 tablespoons more dry milk powder if needed to reach desired thickness.
- Remove from heat and gently stir in 1 teaspoon of ground cardamom.
- Grease a 9x13 inch baking sheet. Pour the carrot mixture onto the prepared baking sheet and spread evenly.
- Garnish with chopped nuts (e.g., pistachios, almonds, cashews) – approximately ½ cup.
- Allow the burfi to cool completely at room temperature before refrigerating for at least 2 hours to firm up.
- Cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
62g
Fat
3g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Desserts Vegetables Asian Indian Finger Food Kid Friendly Vegetarian Cookies And Brownies Bar Cookies Brownies Dietary Low Sodium Low Cholesterol High Calcium Inexpensive Healthy 2 High In Something Low In Something Number Of Servings Presentation 4 Hours Or Less
