Carrot Burfi Gajar Ki Barfi Carrot Fudge Recipes
CARROT BURFI RECIPE | GAJAR KI BARFI RECIPE | HOW TO MAKE CARROT BARFI
easy carrot burfi recipe | gajar ki barfi recipe | how to make carrot barfi
Provided by HEBBARS KITCHEN
Categories sweet
Time 40m
Number Of Ingredients 7
Steps:
- firstly, in a large kadai heat 2 tbsp ghee and roast in 4 cups grated carrot.
- saute in 5 minutes, or till the colour changes lightly and shrinks.
- now add in 1 cup milk and stir well.
- boil for 5 minutes or till the carrot turns soft.
- stir occasionally, till the milk reduces completely and thickens.
- now add in ½ cup of sugar and mix well till the sugar melts and thickens.
- add in ½ cup milk powder and give a good mix.
- make sure there are no lumps formed in the mixture and separates from pan.
- furthermore add in ¼ tsp cardamom powder and mix well.
- transfer the prepared mixture into greased plate lined with baking paper. alternatively, prepare balls to prepare carrot ladoo.
- set well forming a block.
- now top with few chopped almonds and press slightly.
- allow to set for 30 minute, or till it sets completely.
- now unmould and cut into square pieces.
- finally, serve carrot burfi or store in airtight container.
CARROT BURFI | GAJAR KI BARFI | CARROT FUDGE
Carrot Burfi or Gajar Ki Barfi is a quick and easy-to-make, soft and melt-in-mouth Indian sweet or mithai recipe prepared using freshly grated carrots.One of the best recipes to try when carrots are in season especially during festivals like Diwali, Karwa Chauth, Thanksgiving, and Christmas.
Provided by Kushi
Number Of Ingredients 7
Steps:
- Grease a plate or baking sheet, or line it with parchment paper and set aside.
- In a pan or kadai heat ghee. Now add the grated carrots and sauté them till the carrot starts changing color and begins to shrink.
- Next, add milk and stir well. Continue to cook till carrot turns soft and milk evaporates almost completely.
- Add sugar and stir till sugar melts and the mixture thickens.
- Now add milk powder and stir thoroughly. See that there are no lumps.
- Mix till mixture separates from the pan. Take a small piece of the mixture and try rolling it to form a ball. If you can do that easily then at this point add cardamom powder, mix, and switch off the flame. (You can make balls using this mixture if you love to serve these as ladoos.) check the video above recipe maker
- Transfer the mixture to the prepared plate and spread it evenly depending on the desired thickness. (approximately 1/2 to 3/4 inch thick)
- Top it with pistachios and press them gently using a spatula.
- Let it set for 30 minutes. Cut them into squares or desired shapes.
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5/5 (1)Total Time 30 minsCategory DessertCalories 171 per serving
- Grate the carrot and coconut and keep it ready. Grease a try with Ghee and keep it aside. In another pan Add in Ghee and let in becomes hot then add in the Carrot and Coconut.
- Fry the grated carrot and coconut in Ghee until the raw smell leaves and the carrot becomes tender.
- Once the carrot is cooked the colour will slightly change and at this stage add in the sugar. Mix well the starts to melt and it will resemble gooey.Keep the stove in medium flame.
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Reviews 3Category DessertRatings 12Calories 81 per serving
- Prep: Wash, peel and grate carrots. If using a box grater, use the large side. I use my Food Processor to shred the carrots. Chop cashews and almonds and keep aside.
- Turn on the instant pot to SAUTE mode, when it displays "hot", add ghee or butter. Add chopped nuts and carrots and saute for 2-3 minutes. This prevents the carrots from turning mushy later. Add warm milk and sugar, stir well. Adding warm milk ensures that the milk won't curdle under pressure, and, speeds up the pressure building time significantly. Close lid and cook on Manual/Pressure Cook for 5 minutes. Set the valve to Sealing position.
- Manually release pressure (QR) and open the lid after the pin drops. Turn on SAUTE (normal). Add milk powder and almond flour, and stir. Cook off the liquid, stirring every few minutes initially, and then every 30 seconds or so towards the end. This takes around 8-10 minutes. The actual time depends on the quantity you're making. For this quantity, it took me 9 minutes to reach my desired consistency.
- Add cardamom powder and stir. Remove the carrot mix (fudge) in a parchment lined pan. Using the back of a spoon, or an Offset Spatula, spread it evenly and smoothen the top. Garnish with chopped nuts and gently press into the fudge, so that the nuts stick to the fudge. Cover and refrigerate for 30 minutes to an hour. Remove and cut into shapes of your choice. Enjoy with a cup of tea!
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- Rinse, peel and then grate 550 grams carrots. In cup measurement, you will need 4 cups grated carrots.
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