how to make carrot burfi/burfi(gajar) with nuts
Ingredients
- Carrots - 8-9 no cut into small pieces
- Milk powder - little less than 1/2 cup
- grind both into a paste making it to one cup
- Almond cashew - 1/2 cup
- roast in little ghee and grind coarsely
- Coconut powder - 2tbsp
- Cardamom powder - 11/2 tsp
- Ghee - 1 tbsp
- Sugar - 1 cup
Instructions
- Take a kadai add tbsp ghee and add the ground carrot and milk powder.
- Roast almond-cashew in little ghee and grind coarsely and keep ready.
- Grease a tray with little ghee and keep ready.
- Nicely saute till raw-smell goes.
- In between Add sugar in a another pan with little water and just dissolve and add little lemon drops and then filter it and keep aside.
- Now add the syrup to the carrot mixture and let it boil.
- Then cook the mixture nicely by closing the lid and stirring then and their as it splutters out.
- when it is slightly thick add the almond-cashew powder.
- Mix it and the add coconut powder to it.
- When the mixture leaves the pan and able to make a ball add cardamom powder and mix nicely and put it in the greased plate and set it evenly to cool.
- After it cools cut it into suitable shapes and enjoy.
Notes
Almonds and cashews are roasted and ground coarsely.
Can refrigerate the burfi to get perfect solid shapes.
I have made sugar syrup to remove the dirt.
Adding lemon juice is to remove dirt and prevent crystal forming.
Nicely saute carrot mixture to remove raw smell.
Cook the mixture by closing the lid as it splutter out(after adding sugar syrup).
Can refrigerate the burfi to get perfect solid shapes.
I have made sugar syrup to remove the dirt.
Adding lemon juice is to remove dirt and prevent crystal forming.
Nicely saute carrot mixture to remove raw smell.
Cook the mixture by closing the lid as it splutter out(after adding sugar syrup).