Gajar Halwa Burfi
This burfi is a soft, delicious, and a melt-in-your-mouth Indian sweet dish. It is made using grated carrots, milk, milk powder, sugar, and flavored with cardamom powder.
Ingredients
- 500 grams Carrots
- 3/4 cup Sugar
- 1 cup Milk
- 1/2 cup Milk powder
- 1 tbsp Ghee
- 1 tsp Cardamom powder freshly ground
- 2 tbsp Almonds slivered
Instructions
- Wash the carrots very well, peel them, and grate.
- Line a tray with parchment paper or a plate, grease it with ½ tsp ghee, and set aside.
- Heat some ghee on medium low heat in the pan. Add some grated carrots, mix everything well, cover them with a lid, and cook for 4-5 minutes.
- Take out the lid, stir well, and cook for 4-5 more minutes in a similar way.
- Next, add some milk in the mixture, mix well, and cover it with a lid. Cook for 4-5 minutes.
- Stir the mixture well, and cook for 4-5 more minutes in a similar way until the raw smell of the carrots is gone.
- After the milk thickens, add milk powder, mix, add some sugar, stir it well, and keep on cooking the mixture for 15-17 minutes until it separates from the pan.
- Next, add some freshly ground cardamom powder and mix well.
- Transfer the mixture to a greased tray and press the mixture with the spatula or back of a measuring cup - try to form 1/2 inch thickness of the mixture.
- Sprinkle some almond pieces and press them well with a spatula or the back of a measuring cup.
- Using a sharp knife, cut the burfi in your desired shape, and set aside to dry out completely.
- Separate the burfi pieces carefully, flip the other side up, and let them dry as well. Store them into an airtight container.
Notes
- Grate the carrots in a food processor to fasten the process.
- Cook the carrots very well until the rawness is gone from them. Do not add sugar until the carrots are cooked.
- Keep on cooking the mixture continuously until it separates the pan, forms into a big lump, and turns heavy while handling.
- The gajar halwa burfi should be soft yet firm and not sticky. If you cannot form the mixture into burfi shape, make sure to cook it further in the pan for a couple of minutes.