Name: Gajar Khoya Burfi recipe by Jaya Rajesh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: Washed peeled and grated 1/2 kg; Khoya 250 grams; Sugar 1 cup; Full cream milk 1 cup; Cardamom powder 1/2 teaspoon; Dessicated coconut 11/2 cup; Ghee 2 tablespoon; Chopped mixed nuts(pistachios,almonds and cashews)1/4 cup

ABOUT Gajar Khoya Burfi RECIPE

Gajar Khoya Burfi is sweet dish made especially during diwali. It just melts in your mouth and is extremly easy to make.

Ingredients Serving: 10

Washed peeled and grated 1/2 kg
Khoya 250 grams
Sugar 1 cup
Full cream milk 1 cup
Cardamom powder 1/2 teaspoon
Dessicated coconut 11/2 cup
Ghee 2 tablespoon
Chopped mixed nuts(pistachios,almonds and cashews)1/4 cup

Instructions

In a heavy bottomed vessel heat milk till it comes to a boil once boiled add in carrots and cook till the milk evaporates and carrots cooked. Stir continuesly in intervals.
Now add ghee and sugar and again cook till water from sugar is evaporated.
When the water has evaporated add khoya and again cook till the mixture looks little moist.
Add dessicated coconut powder and cardamom powder and mix till it comes together.
Transfer this to greased tin or plate and add some chopped nuts from top.
Let it set for a 1 hour outside and 1 hour in fridge.
This burfi will not be as hard as other ones it remains moist even if you keep in fridge. It stays good for 3 days in room temperature and 7-8 days when refrigerated.

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