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