Carrot Burfi

"Carrots are used widely in India, not only as vegetable, but also to make drinks, pudding and fudge. This fudge can be refrigerated or frozen for quite a long time."
 
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Ready In:
1hr 30mins
Ingredients:
7
Yields:
48 pieces
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ingredients

  • 3 lbs carrots, scraped and grated
  • 2 12 cups sugar
  • 3 cups nonfat dry milk powder
  • 2 ounces cups unsalted butter
  • Seasonings

  • 1 teaspoon coarsely crushed cardamom seed
  • Garnish

  • 14 cup chopped blanched almond
  • 14 cup chopped cashews
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directions

  • In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
  • Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
  • Stir in the butter.
  • Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
  • Add more dry milk as needed.
  • Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
  • Garnish with nuts.
  • Cut into squares when cold.

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Reviews

  1. Very tasty. My food processor grating attachment made the carrots too coarse so I took my immersion blender to the mixture between step #2 and #3. My first attempt turned out a bit too wet so I had to roll the dough into balls and dip in milk powder for a kind of truffle looking thing. Next time, I'll really cook out the water in step #2. Delicious and pretty nutritious for a dessert!
     
  2. Just made this today very simple recipe and turned out very nice. Better watch the carrots at the end of the hour almost burned my carrots because i was not watching it and stirring as i should have been.
     
  3. I just made this today.It looks very good to me.I garnished the top with slivered almonds, and I also made only 1/3rd of the recipe.Put it in a rectangular baking dish.I will post again on how it turned out in taste,though texture-wise,it looks good to me.Thanks for the recipe. UPDATE:This turned out really good.The pieces held their shape.I am impressed.Thanks a lot for posting this.
     
  4. Awesome burfi, Kusum! This one is so yummy and so easy to put together. I halved the recipe and made it for deesert this afternoon. Came out fantastic. I had no problems at all in the instructions and cooked this to perfection! I am so happy with the end result. It is incredible. I used 23 green cardamoms{we always like a little more cardamom} for this.{Please note once again: I halved the recipe}. I will make this many many times because of its simplicity and awesome end result! Thank you very very much for sharing this. Happy New Year! UPDATE: This barfi tasted very yummy today{which means this tastes better the next day after being refrigerated for 24 hours once made and cooled down to room temperature}. A real yummy way to enjoy this if you want it to be a little more sinful, it to put some barfi in a bowl and drizzle some Nestle Sweetened Condensed Milk over it and then grab a spoon and indulge;) It tastes YUMMY! Thanks again, Kusum! I can't wait to see my dad and brother enjoy this one once they are back home tomorrow:) UPDATE ONCE AGAIN: My dad and brother enjoyed it immensely. We even had some guests over the other day and they loved it alot. I made it again yesterday and today, half the tray has been eaten! lol..you have a REAL WINNER here! Once again, thank you so much for posting this!{From my dad and brother, this time}
     
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RECIPE SUBMITTED BY

After a successful professional career of 36 years, I am involved in several activities, for example,: Teach Indian cooking, organize India festival, member of Interfaith Council. Have published a cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' available from me at a discount price. Visit [http://www.healthyindiancuisine.com/] Also published 'Hindu Spirituality - A Practical Approach based on the Bhagavad Gita'.
 
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