Carrot Burfi

 

           Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. There are varieties of Burfi that can be dished out. So want to surprise your family and friends with a really unique dessert? 

         

          Do check out an easy and instant Burfi prepared of carrots. They come out real yummy and takes very little time to make. I bet no one will be able to guess the core ingredient. 

          Adjust the ghee and sweetness according to your preference and surprise your loved ones with this sweet treat. I have made use of jaggery instead of sugar to make  them healthy. 

          Carrot Burfi is a great party recipe, apt for special occasions or as a festive dessert. Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy dessert.  

• 2-3 medium size carrots, roughly chopped
• 1/2 cup jaggery or to taste
• 1/3 cup water
• 2 tbsp. ghee
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 cup milk
• 1/3 cup corn flour
• 1 tsp. kewra / rose water 
• 1 tbsp. chopped nuts & dry rose petals 

           In a bowl, mix together the milk, kewra water and corn flour. Keep aside. 

          Blend the carrots and some water into a puree. Keep aside. 

          In a pan, melt the jaggery and water till everything is well dissolved. 

          Add the cardamom powder and ghee and give it a stir. Then add the saffron and keep aside.

          Transfer the carrot puree to a pan. To it add the milk-corn flour-kewra water mix. Mix well and simmer on a low flame by continuously stirring till it thickens slightly.

          Now add the melted jaggery and continue to simmer till it thickens and leaves the sides of the pan. 

          Transfer to a greased plate and garnish with chopped nuts and dry rose petals. Keep aside to cool down. Then cut into desired shapes and enjoy.

               Blend the carrots & some water into a puree. Keep aside. 

 In a pan, melt the jaggery & water till everything is well dissolved. Add the cardamom powder & ghee & give it a stir.

                     Then add the saffron and keep aside.

                    Transfer the carrot puree to a pan. 

To it add the milk-corn flour-kewra water slurry. Mix well & simmer on a low flame by continuously stirring till it thickens slightly.

Now add the melted jaggery & continue to simmer till it thickens & leaves the sides of the pan. 

Transfer to a greased plate & garnish with chopped nuts & dry rose petals. Keep aside to cool down. 

                      Then cut into desired shapes and enjoy.