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
Ingredients:
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.
Notes:
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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Nivedhanams Sowmya says
so authentic and so delicious!!! yum yum!!! looks so much gajar ka halwa with an extension!!!
Vijayalakshmi Dharmaraj says
Yummy dear...
vaishali sabnani says
This is a lovely burfi , but valli u say melt the sugar and at the same time u say we can use chaashni, so do we make a sugar and water chaashni or are we just melting sugar? From what I understand sugar and water syrup has to be made, please correct me if I am wrong.
Arthy Suman says
My favorite burfi...perfectly done dear...
Srivalli says
Vaishali You will have to make a single thread consistency for this burfi, so if you have left over chasni, you can use it here is what I meant. If you don't have, you will have to make sugar syrup to get the burfi texture. Even then this is not your typical hard burfi, rather soft in texture because of carrot.
Pavani says
Oh yumm. Gajar halwa in burfi form sounds perfect.
kausers kitchen says
Much like gajar halwa but with a lovely twist...looks delicious.
Have a wonderful week ahead 🙂
WeR SAHM says
yummy dessert....
Priya says
I wont hesitate a second to have some, dry fruits and carrots, loving this combo.
ANU says
very nice and rich burfi...
divya says
looks yummy!!
Nisha Sundar says
Its more like carrot halwa bite sized.. 🙂 🙂 Will def try it out soon..
sushma says
Yummy burfi.....
Suma Gandlur says
I know how this tastes. Yum yum. 🙂
Valli, you can make burfi even without adding nuts. Carrot burfi is my sister's favorite and she always used to be after our mother when we were kids. It takes a little more time but you get hard, burfi shape with carrot alone.
rajani says
Nice one this, Valli. Sometimes we get so comfortable with the standard recipes that we hardly try something else! Thanks so much for BM and the varied themes, I am sure I wouldn't try so many recipes without it!
preeti garg says
here in winter... CArrot halwa and burfi are so in demand...
Burfi is my mom fav..
love this version
Sreevalli E says
I love the barfi.. Looks yum.
Chef Mireille says
looks so delicious
Jayanthi says
Looks very delicious and tempting. Awesome burfis.
PJ says
Never made halwa with sugar syrup.I just put everything in a pressure cooker and get it done. This sounds delicious...
rekhas kitchen says
In my knowledge with out ading any flour we don't get burfi texture. only with grated veges we get soft burfies right... lovely color and tempting burfi Valli.
Anonymous says
Caramalised sugar or sugar syrup? Both are different. Which one to use.
Srivalli says
Anon, Sorry for the delay. Not sure where I have mentioned Caramalised sugar, however I have used sugar syrup only.