Saturday, November 29, 2008

Carrot Burfi

Carrot burfi, is one of the easiest and quickest sweet I have ever made. It is so tasty and nutritious at the same time. Carrot is such a vegetable, in so many forms you can consume it. Keeping in mind the nutritional benefits of carrot (which lists Beta-carotene, Vitamin A, fibre, minerals), I try to keep it in my daily diet in any forms.
From Wiki, a light laugh,"The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes. It reinforced existing German Folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable."

So now it's time to list the Ingredients :

Grated Carrot : 2 cups
Shredded coconut : 3/4 cup
Milk : 21/2 cup
Sugar : 2/3 cup ( adjust accr. to your taste)
Cardamom powder : 2 tsp.(teaspoon)
Cashews : 7-8 nos.
Ghee : 2 tblsp.(tablespoon)
Almonds to garnish

Method :
  • Remove the seeds from the cardamom pods, crush them in a coffee grinder or mortar and pestle. Dry roast the cashews and break them into small pieces. Keep aside.
  • In a non-stick pan, pour the ghee leaving a little to grease a plate. Then add grated carrots and fry them for about 2-3 minutes. Then pour the milk over and let it cook in medium flame.
  • When carrots are almost cooked, add coconut and sugar adding little by little, stir until it dissolves and then check the sweet level. If needed, add some more.
  • Keep stirring when you see the milk has totally dried up and carrots are well-cooked and forming a dough and carrot is leaving the side of the pan.
  • Add roasted cashews and cardamom powder to it and mix together finely and take it out off the heat.
  • Grease a wide plate with a little ghee, pour the carrot halwa over it and with the back of your spatula, spread halwa evenly in a circle of 1/2" high. Let it cool completely. You can keep in the refrigerator to set it more quicker.
  • Then cut it in desired shape, square or diamond. Garnish each burfi with an almond on top.
Carrot burfi is ready to serve. Wasn't it a quick dessert? The whole process takes not more than 30-45 minutes.
This sweet treat is travelling to JFI : Carrot hosted by The cooker this month and an original brainchild of Mahanadi.

9 comments:

sowmya said...

quick indeed..looks delicious..have tried only halwa yet, but i tried burfi with beetroot with almost same recipe..

Priya said...

Delicious Colourful Burfi..great entry for the event..

Divya Kudua said...

Yummy Barfi...have never heard of it!!Seems to be a quick and easy recipe!!

Usha said...

Loved this version of carrot burfi, bet it tasted awesome :-)

Indrani said...

Thanks a lot ,
Sowmya, Priya, Divya & Usha

Arundhuti said...

thank u so much for ur wishes...:-)

Colors of India said...

Carrot is very versatile. Loved your burfi with carrots ;)

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Anonymous said...

Hi Indrani,
could you help me out. I am trying to make carrot burfi for a tea party but since I have never had it, am not sure how firm it should be. I have tried the recipe but the burfi is not so firm. If I hold a piece in my hand, it gets oily. Is that right? Or should I increase the carrots so that it gets firmer. I'd like people to be able to hold a piece in their hands and walk around. Thanks, Fran

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