And this is one of those recipes that you can make when you have sugar syrup / jeera or chashni left over and you are not sure how to use it up. I normally end up making Coconut burfi in such cases, so making something different was a good change.
Preparation Time: 15 mins
Cooking Time : 15 mins
Carrot Dry fruits Burfi
Carrots, grated – 1 cup
Dry fruits (Cashew, Almond, Walnuts – 3/4 cup
Sugar – 1 cup
Milk – 1 cup
Cardamom powder a pinch
Ghee – 2 tbsp
How to make the burfi
Wash, peel and grate the carrots, keep it aside.
In a nonstick pan, add ghee and fry carrot till the Rava smell leaves and the carrot is slightly cooked.
Melt the sugar in another pan, remove scum if any and bring to a single thread consistency.
Meanwhile, add milk to the carrots and stir well so that the carrots are cooked in the milk.
Now add the sugar syrup to the pan and cook on high.
When the mix comes close to thick halwa, add the nuts powder, and combine everything well. You can remove it when the sides start leaving.
Add cardamom powder, mix well, pour on a greased plate.
Allow it to cool. Then cut into burfi.
You can refrigerate this since this has milk and can serve it warm.
As I said if you have leftover sugar syrup you can use here.
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