Carrot Burfi

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“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.”
1hr 30mins
48 pieces

Ingredients Nutrition


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

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