Carrot Burfi

Carrot Burfi
Carrot Burfi is a simple recipe that is somehow same as Gajar ka Halwa, made with a lot of Carrots and nuts. So obviously the recipe does not have milk or condensed milk or khoya. Though you can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling.
This is a quick recipe and does not take much time, apart from grating carrots. The recipe can also be doubled or tripled.
Serve Carrot Burfi as a Sweet or after dinner dessert.
Recipe Type: Dessert
Cuisine: North Indian
Preperation Time:  15 mins 
Cooking Time:  20 mins 
Total Time:  35 mins
Serving: 2-3
(measuring cup used, 1 cup = 250 ml)
2 tbsp ghee/clarified butter
550 grams carrots, about 4 cups grated carrots/gajar
1 cup milk powder, 100 to 105 grams
⅓ cup sugar, 65 to 70 grams or add as required
½ tsp cardamom powder
20 unsalted pistachios, sliced or any other dry fruits (optional)
½ tsp ghee for greasing pan/tray/plate
Rinse, peel and then grate 550 grams carrots. In cup measurement, you will need 4 cups grated carrots.
Grease a pan or tray with ½ to 1 tsp ghee and keep aside.
Then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).
Add the grated carrots. Mix very well.
Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. Takes about 10 to 12 minutes on a low to medium flame.
Then add 1 cup milk powder (100 to 105 grams).
Mix the milk powder with the carrots very well. Saute for a minute.
Then add ⅓ cup sugar and ½ tsp cardamom powder.
Mix the sugar and cardamom powder with the rest of the ingredients very well.
The mixture will loosen up as the sugar melts. Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan. A test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball.
Immediately, pour the halwa mixture in the greased pan and with a spatula or spoon smoothen the top part.
Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.
Cover and allow the barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature.
Slice and serve carrot burfi. Leftovers can be refrigerated.
Milk powder - Almond meal or almond powder
Ghee - Coconut oil
Pistachios- any dry fruits like cashews, almonds, raisins etc
Carrots - Beetroots

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