Carrot (gajar) Burfi My Style

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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.

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