Carrot Burfi, a delightful Indian sweet, offers a unique and surprisingly delicious twist on traditional desserts. Imagine the vibrant orange hue of perfectly cooked carrots transforming into a rich, melt-in-your-mouth fudge-like confection. This isn't your average carrot cake; it's a concentrated burst of carrot flavor sweetened to perfection with a subtle hint of cardamom and ghee. It's a treat that's both comforting and sophisticated, perfect for celebrations or a simple indulgence. The texture is wonderfully dense and creamy, a delightful contrast to its vibrant color.
This recipe simplifies the often-daunting process of making Indian sweets, making it accessible to even novice cooks. We'll guide you through each step, ensuring you achieve that perfect balance of sweetness and carrot flavor. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create this irresistible Carrot Burfi together.
Tools Needed
- Grater
- Pan
- Tray
- Spatula
Ingredients
- Carrots: 1 kg
- Ghee: 1 tablespoon + more as needed
- Milk: 1 liter (boiled)
- Sugar: 3-4 cups
- Khoya: 1/2 cup (optional)
- Cream: 2 tablespoons (optional)
- Cardamom powder: 1 teaspoon
- Cornflour: 1/2 teaspoon
- Pistachios: null
- Silver thread: null
Step-by-Step Instructions
Step 1. Prepare the Carrot Base
- Peel and grate 1 kg of carrots.
- Heat 1 tablespoon of ghee in a pan and sauté the grated carrots over medium-high heat until the excess water evaporates.
- Add 1 liter of boiled milk to the carrots and cook until the milk reduces and the carrots soften. Cover and cook for 10-15 minutes.
- Add 3-4 cups of sugar and 1/2 cup of khoya (optional). Continue cooking and stir until well combined and the mixture thickens.
Step 2. Enhance and Set the Burfi
- Add 2 tablespoons of cream (optional), 1 tablespoon of ghee, and 1 teaspoon of cardamom powder. Fry until well combined.
- Grease a tray with ghee. Pour the carrot mixture into the tray and spread evenly. Let it cool to room temperature for about an hour.
Step 3. Make and Apply the Khoya Topping
- Mix 1/2 cup milk, 1 cup khoya, 2 tablespoons sugar, and 1/2 teaspoon cornflour until smooth. Cook over low heat, stirring constantly, until thickened.
- Add 1 teaspoon of cardamom powder to the khoya mixture and continue to cook until it thickens to a spreadable consistency.
- Spread the khoya mixture evenly over the cooled carrot mixture.
Step 4. Decorate, Set, and Serve
- Decorate with silver thread, pistachios, or other nuts of your choice. Let it set completely (ideally overnight).
- Cut into barfi squares and serve.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Adding more khoya and milk will result in a richer, tastier burfi.
- You can skip the cream and khoya if desired.
- For a shiny finish, apply ghee on your hands before spreading the topping.
- If in a hurry, you can refrigerate the burfi to speed up the setting process, but it's best to let it set at room temperature overnight.
Nutrition
- N/A
FAQs
1. Can I use a different type of sweetener instead of sugar?
Yes, you can experiment with jaggery or other sweeteners, but adjust the amount according to your preference and the sweetness of the alternative. The final consistency might be slightly different.
2. How can I store leftover Carrot Burfi?
Store the burfi in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate it.
This Carrot Burfi recipe is a testament to the versatility of simple ingredients, transforming humble carrots into an extraordinary sweet treat. We hope you enjoyed the process as much as you will enjoy the delicious results. Now go ahead and impress your family and friends with this easy-to-make, yet incredibly flavorful, Indian dessert!