Monday, February 19, 2018

Carrot Burfi/Carrot Khoya Burfi

We, Indians makes excellent desserts with carrots, one among those delectable dessert is Burfi. Actually making halwa out of the carrots is a well known Indian dessert around the world, but burfi can be made with grated carrots is equally a super delicious dessert to serve after a meal or as a sweet for a festival or else for a celebration. Since am running this week's theme with Valentine's day dishes/Holi Special as theme, i couldnt stop myself dishing out some carrot burfi which was in my list since a while. Obviously i planned everything to dish out this incredible burfi with carrots few days back at home.

Carrot Mawa Burfi, Carrot Burfi

Usually i make carrot halwa with milk, sugar etc, but my version of carrot burfi calls for mawa aka khoya, the popular milk solids which is used quite often for making many delicious Indian sweets. Addition of khoya makes this burfi more delicious, flavorful and very dangerously addictive to enjoy without any fuss. Cooking grated carrots in milk, sugar may consumes more time, but trust me if you replace the milk and sugar with condensed milk, the cooking process takes less time. Give a try to this fabulous burfi to please your loved one.

Carrot Mawa Burfi, Carrot Barfi

4cups Grated carrots
1/2cup Sweetened condensed milk
1/4cup Heavy cream
1/2cup Khoya/Mawa
1tsp Cardamom powder
3tbsp Ghee
Chopped nuts

Heat ghee in a heave bottomed pan, add the grated carrots and sauté until they turns soft.

Meanwhile, in an another pan, take the khoya, heavy cream and sweetened condensed milk, cook in simmer until the khoya gets dissolves.

Add the sauteed carrots to the khoya-sweetened condensed milk mixture and cook in medium flame until the mixture gets thickens.

Add the cardamom powder, chopped nuts, cook until the mixture comes out from the bottom of the vessel.

Mawa Carrot Barfi

Transfer this carrot burfi to a greased plate or greased small ramekin/tart moulds, let it cool completely.

Slice the burfi or if using small moulds, remove the burfis from the moulds.



Usha said... Reply To This Comment

Burfi looks so good and love the color.

Suja Ram said... Reply To This Comment

I make Carrot Halwa by adding milk. This recipe with Khoya and cream seems to be richer and flavouful. Bookmarked.

Srivalli said... Reply To This Comment

Love those cute mold of goodness Priya, excellent one!

Ritu Tangri said... Reply To This Comment

What a beautiful color you have got in carrot burfi. I'm sure it must have tasted wonderous.

Harini R said... Reply To This Comment

Sinful and vibrant to look at as well.

Mayuri Patel said... Reply To This Comment

Beautiful color of the barfi. Reminds me of how often my mother in law use to make this for dinner parties.

Sandhya Ramakrishnan said... Reply To This Comment

The carrot burfi has all the goodies in them, condensed milk, cream and khoya. How can we even go wrong with this. Looks marvelous Priya!

Pavani said... Reply To This Comment

That is such a delicious looking carrot halwa Priya. I'm drooling just by thinking how yummy this halwa must have tasted with all those ingredients in it.

Priya Srinivasan - I Camp in My Kitchen said... Reply To This Comment

That looks sinful priya, carrots and khoa a perfect match, can imagine the richness in the dessert!!!

code2cook said... Reply To This Comment

Carrot berfi looking so mouthwatering. I agree in berfi you required khoya, to get that rich taste and yummy flavor.

Chef Mireille said... Reply To This Comment

that looks so good and I have all of the ingredients. I should make this

Suma Gandlur said... Reply To This Comment

My mother makes barfi with just carrots but your version with condensed milk and mawa sounds rich and decadent.