Carrot Burfi Recipe Gajar Ki Barfi Recipe How To Make Carrot Barfi
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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- 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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