Carrot Burfi

by jayashis
Here is Carrot Burfi a delicious sweet dish with step wise illustrations, generally prepared during festivals and special occasions. With an appealing color and texture Carrot Burfis are tempting to the last bite. Carrot Burfis have a slightly thicker consistency compared to carrot halwa. Tender, juicy carrots make excellent Carrot Burfis. During preparation care has to be taken to keep stirring in low flame, otherwise the mixture may stick to bottom and spoil the texture.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Carrots - 1 lb
  • Milk - 1 cup
  • Sugar - 1 1/4 cups
  • Cardamom powder(Elakka) - 1/2 tsp
  • Ghee - 1 tsp
  • Cashew nuts & Almonds(chopped)(Badam) - 2 tsp
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Carrots - 1 lb
  • Milk - 1 cup
  • Sugar - 1 1/4 cups
  • Cardamom powder(Elakka) - 1/2 tsp
  • Ghee - 1 tsp
  • Cashew nuts & Almonds(chopped)(Badam) - 2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Grate the carrots.
  2. In a sauce pan, cook the grated carrot with milk and saffron.
  3. After it is cooked and gets to thicken, keep the stove on a low flame.
  4. Add sugar, cardamom and nuts.
  5. Remove from heat.
  6. Grease a plate with ghee and pour the mixture of Carrot Burfi into it. Once it cools, cut into burfis and serve.
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