Gajar Halwa Burfi

The classic Gajar Halwa Burfi is a carrot confectionary which is often called carrot pudding barfee. Halwa is always popular and this burfi is a take on that.

Makes about 600g.

Ingredients:

• 4-5 large carrots – thickly grated
• 4 tablespoons ghee with some for buttering/greasing a tray
• 1 cup/250g caster sugar
• 1 teaspoon green cardamom powder
• 1/2 tin/200g condensed milk
• 1 cup/180g khoya/mawa, grated
• 20 raisins
• 2 tablespoons/10-12 almonds, blanched, peeled and slivered
• 2 tablespoons/10-12 pistachios, peeled, blanched and slivered

Preparation:

1. Grease a 6 by 8 inch baking tray
2. Heat the ghee in a non-stick skillet, kadai or saucepan.
3. Add the carrots and sauté – the carrots should pick up the moisture.
4. Add sugar and mix in thoroughly. Keep stirring until the  grated carrot is thoroughly soft.
5. Add the milk, cardamom powder, khoya and mix.
6. Keep cooking until the khoya has melted and the mixture thickened. Add the raisins and mix again.
7. Pour the mixture into the greased baking tray and spread to form an even layer.
8. Sprinkle almond slivers onto the tray and set aside to cool. It can be chilled in a fridge.
9. Traditionally cut into diamond or square shapes for serving.