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.

Carrot Laddu

              Carrots are very much in season now and Halwas & Burfis are usually made out of it. But today I decided to make some Carrot Laddus, garnished with chopped nuts. They are very easy and simple to make and can be served as an after meal desserts or had any time if preferred. I added some brown sugar and desiccated coconut along with fresh coconut. 

• 1 & 1/2 cups carrot, grated
• 1/2 cup brown sugar
• 1/2 cup desiccated coconut
• 1/2 cup fresh grated coconut
• 1/4 tsp. cardamom powder
• 2 tbsp. chopped mixed nuts
• 1 tsp. rose water / kewra water
• 1 tbsp. ghee

          Heat ghee in a pan and sauté the carrots for 2 minutes. Add the sugar, desiccated coconut, cardamom powder and fresh coconut.

          Stir fry on a low flame till combined well and starts to thicken. Add the chopped nuts (leaving some to garnish) and rose water. Mix well and switch off the flame.

          Transfer to a plate and allow it to cool down a bit. Apply some ghee on your palm and form into small round balls. Garnish with the remaining nuts and chill to serve.