INGREDIENTS
2 tbsp ghee/clarified butter
550 grams carrots, about 4 cups grated carrots/gajar
1 cup milk powder, 100 to 105 grams
⅓ cup sugar, 65 to 70 grams or add as required
½ tsp cardamom powder
20 unsalted pistachios, sliced or any other dry fruits (optional)
½ tsp ghee for greasing pan/tray/plate
Method
rinse, peel and then grate 550 grams carrots. in cup measurement, you will need 4 cups grated carrots.
grease a pan or tray with ½ to 1 tsp ghee and keep aside.
then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).
add the grated carrots. mix very well.
then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. takes about 10 to 12 minutes on a low to medium flame.
then add 1 cup milk powder (100 to 105 grams).
mix the milk powder with the carrots very well. saute for a minute.
then add ⅓ cup sugar and ½ tsp cardamom powder.
mix the sugar and cardamom powder with the rest of the ingredients very well.
the mixture will loosen up as the sugar melts. continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
when the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan. a test is to take a small mixture and cool it. then roll into a small ball. it should easily form a ball.
immediately, pour the halwa mixture in the greased pan and with a spatula or spoon smoothen the top part.
sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.
cover and allow the barfi to cool and set at room temperature. you can also keep in the fridge after the barfi cools down at room temperature.
slice and serve carrot burfi. leftovers can be refrigerated.
