Gajar Halwa Burfi/ Carrot Burfi

Name: Gajar Halwa Burfi/ Carrot Burfi
Total time: 2400 s
Yield: 15 units
Cuisine: Indian
Ingredients: 2 Carrots shredded; 100 gm Kova/Khoya/Mava(store-bought); 1/2 cup Sugar; 1/4 cup Milk; 6 tsp Ghee; 1/4 tsp Cardamom powder; as per requirement Broken nuts for garnish

Rajni @Rajjoskitchenn

A Burfi is the Indian cousin of the western Fudge. In a Burfi either milk or flour is a base along with fruit or vegetables or dry fruits or a combination of them. This is a sweet dish I tried just for fun and I really did not have an idea of the quantities. I just went by gut feeling and it ended up in something really yummy. It is a twist to the regular Gajar Halwa and takes just 1/4 of the time to get it done. It took me precisely 20 minutes for the entire cooking process, 5 minutes for grating the Carrot. It needs a 20-minute chilling time(in the refrigerator).

Theme- My favorite winter recipes
#Win #Week6 #gajarhalwa #burfi #indiansweets

Rajni @Rajjoskitchenn

Theme- My favorite winter recipes
#Win #Week6 #gajarhalwa #burfi #indiansweets

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Ingredients

40 minutes

15 units

2Carrots shredded
100 gmKova/Khoya/Mava(store-bought)
1/2 cupSugar
1/4 cupMilk
6 tspGhee
1/4 tspCardamom powder
as per requirementBroken nuts for garnish

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Steps

40 minutes

1

Assemble all ingredients. Grease a small plate with ghee and keep ready. In a Kadai or pan, take 2 tsp ghee and heat. Drop the grated carrot onto the Kadai or pan and saute on high for a minute.
2

Now add the milk, reduce the flame, and cook the carrots for 5 minutes. The carrots should cook but not turn limp. Now add the grated Khoya/Mava and continue to cook for a few minutes.
3

Once the Mava is added, the mixture becomes a little thick, now add the sugar and stir, the mixture liquefies a little as the sugar melts. Keep stirring for a few minutes, and the mixture will start to thicken up. When the mixture no longer sticks to the bottom of the pan, its time to transfer it into a greased plate. Before transferring to a greased plate, add cardamom powder and 2 tsp ghee.
4

Another method to check for doneness of the mixture is to wet your hands, take a small amount of the carrot mixture, and try to form a ball. If the ball retains shape, it's time to transfer into the greased plate. Before transferring to a greased plate, add cardamom powder and 2 tsp ghee.
5

Spread the mixture evenly on the plate, sprinkle some chopped nuts on top, and press it gently with the ladle back or your palm. Put the plate into the fridge for 20 minutes. Bring it out, cut into diamonds or squares, and it's