Carrot (gajar) Burfi My Style

INGREDIENTS

Naseema Khan

Ingerdients:

1: Carrots ½ kg (peel & grate)

2: Milk powder full fat 1 &½ cup

3: Sugar 1 cup (Normal or Castor or Icing sugar can be used)

4: ghee (Clarified butter) 4 tablespoon

5: Milk 1 &½ cup
( optional : add Rose essence)

6: Desiccated coconut 4 tablespoon

7: Elachi (cardomom) crushed 1 teaspoon

8: Pistachio 15 (sliced) or Almonds Or Cashews Or Pecans

9: Greased Casserole

METHOD

Recipe:

1: Heat milk and add the carrots and cook till the milk dries on medium flame add rose essence
2: Then add the ghee (Clarified butter) and cook for 4 minutes on medium flame.
3: Now add the sugar and Elachi (cardomom) crushed and cook till the water of the sugar dries on medium flame.
4: Then add the milk powder and cook for 2 minutes on low to medium flame keep stirring (optional) add rose essence
5: Add the coconut mix well.
( Optional : You can add almonds and pista (pistachio nuts) and cashews pecans)
6: Place and pat the mixture in a greased casserole spread evenly.
7: Garnish with pistachio or almonds or pecans and coconut, sprinkle a bit more Elachi (cardomom) and crushed saffron on top let it cool.
8: cut in pieces and serve.

POSTED ON

24 Jun 2017

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