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Carrot Burfi  Making time: 45 minutes                    Makes: 750 gm Burfi approx.

 INGREDIENTS

500 gm carrots, grated finely
100 gm khova
300 gm. Sugar
3-4 drops kewra essence (optional)
50 gm ghee
1/4 tsp. crushed saffron strands
slivered thinly
1 tbsp. each pistachios and almonds
1/2 tsp. cardamom powder

PROCEDURE
  • If using milk powder, run both powder and cream in a mixer to get a smooth batter-like mixture.
  • Microwave (5 minutes on high, covered loosely) or steam over boiling water (7-8 minutes), till soft.
  • Heat ghee in a heavy pan, add carrots, stir continuously and cook till it is like soft lump.
  • Add grated or sieved khova or milk powder mixture, stirring continuously, again forming a lump.
  • Meanwhile, prepare 2-1/2 thread sugar syrup, add cardamom, saffron, stir.
  • Pour into carrot mixture, cook again add essence, mix.
  • Cook till a lump is formed.
  • Pour into a deep greased tray, sprinkle chopped nuts all over surface.
  • Pat smooth, allow to cool till almost set.
  • Cut neatly into squares or diamonds, as desired, and pry out carefully with a sharp spatula.
Store in butter paper lined boxes, and refrigerate.

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