Carrot burfi – 600th post

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                                                                         Ready to serve carrot burfi

Time taken : 45 minutes

Makes: 30

Carrots the most popular veggie commonly used in almost all homes for the known health benefits.  Carrots can be too small to the extent of 2″-2 ft in size in length and one-half of an inch to over 2″ in diameter. .  It is available in 2 colours namely orange and the red and is now available all the year round. The most health benefits of carrots intake is it is helpful in improving the eye vision and it reduces  the risk of cardiovascular diseases.  It can be either cooked or used raw in salads etc.  Today i would like to present my 600th post as this fabulous carrot burfi.

What you need to have:

1. Grated carrots – 1 cup

2. Sugar – 1 cup

3 . Besan atta – 1/2 cup

4. Milk – 1/4 cup

5. Pure ghee – 1/4 cup and 2 Tablespoons

6. Pista – A fistful(to garnish, i used Almonds)

7. Cardamom powder – A little KONICA MINOLTA DIGITAL CAMERA

                                                                             Ingredients of carrot burfi

What you do with what you have:

1. Wash, peal and grate carrots and grind it  with milk.KONICA MINOLTA DIGITAL CAMERA

                                                                         Grated carrots grind with milk

2. Sieve besan atta and dry roast it adding very little ghee till a pleasant aroma oozes out, but does not change the colour.   Transfer all the ingredients including the carrot mix and sugar into a wide skillet.KONICA MINOLTA DIGITAL CAMERA

                                                                                All ingredients in a skillet 

3. Place the skillet filled with all the ingredients on medium flame and keep adding ghee in steps as and when the sugar starts melting and combines with other ingredients to stir conveniently and also not  to burn the mix.KONICA MINOLTA DIGITAL CAMERA

                                                                         Ghee being added in steps

4. Keep heating  on medium flame and add cardamom powder once it slowly starts leaving the sides of the skillet.KONICA MINOLTA DIGITAL CAMERA

                                                      Cardamom powder being added to the burfi mix

5. Continue heating on medium flame till the burfi mass  completely leaves the sides of the skillet and turns like chapati dough, drop a little in water and see if it can be rolled into a non stick ball, then  just switch of the flame and garnish with grated cashews and almonds.KONICA MINOLTA DIGITAL CAMERA                                                         Grated dry fruits being spread on the burfi mass

6. Grease the plate and spread the burfi mass on it and cut it immediately.KONICA MINOLTA DIGITAL CAMERA                                                                                    Carrot burfi being cut 

7. Transfer it to a plate for a closer view of the dish.  On cooling, store it in air tight containers and will be afresh for at least 10-15 days.KONICA MINOLTA DIGITAL CAMERA

                                                                               Ready to serve Carrot burfi

Time taken : 45 minutes

Makes : 30

Note: 1. Grated carrots should be grind fine with milk else will not be suitable to set the burfi.

2. One can replace the normal milk with full fat milk which will in turn be easier to set the same and also tasty for sure

3. Always once the burfi mass is spread on the plate cut it immediately.

2 thoughts on “Carrot burfi – 600th post

    Shubha said:
    April 24, 2014 at 7:45 am

    Excellent. Can’t wait to make it.Thank you for the post.

      prathibalrao responded:
      April 27, 2014 at 1:32 am

      Hi Shubha,

      Thanx a lot for your sweet words pf appreciation. It really tastes grea8!!!

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