Name: Carrot Burfi/Carrot Khoya Burfi recipe by Priya Suresh at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4cups Grated carrots; 1/2cup Milkmaid/Sweetened Condensed milk; 1/4cup Heavy cream; 1/2cup Mawa/Khoya; 1teaspoon Cardamom powder; 3tablespoon Ghee; Chopped nuts

ABOUT Carrot Burfi/Carrot Khoya Burfi RECIPE

Cooking grated carrots in milk, sugar may consumes more time, but trust me if you replace the milk and sugar with condensed milk, the cooking process takes less time.

Ingredients Serving: 4

4cups Grated carrots
1/2cup Milkmaid/Sweetened Condensed milk
1/4cup Heavy cream
1/2cup Mawa/Khoya
1teaspoon Cardamom powder
3tablespoon Ghee
Chopped nuts

Instructions

Heat ghee in a heave bottomed pan, add the grated carrots and sauté until they turns soft.
Meanwhile, in an another pan, take the khoya, heavy cream and sweetened condensed milk, cook in simmer until the khoya gets dissolves.
Add the sauteed carrots to the khoya-milk maid mixture and cook in medium flame until the mixture gets thickens.
Add the cardamom powder, chopped nuts, cook until the mixture comes out from the bottom of the vessel.
Transfer this carrot burfi to a greased plate or greased small ramekin/tart moulds, let it cool completely.
Slice the burfi or if using small moulds, remove the burfis from the moulds.

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