1.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 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. for a more firm and dense consistency in the barfi, you can cook for more 10 to 12 minutes. I wanted a less firm texture, so cooked for less time.
- When the mixture thickens and reduces, its time to switch off the flame. a test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball.
Setting carrot burfi
- Immediately, pour the barfi 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. You can also use any other dry fruits instead of pistachios.
- 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 barfi. the remaining portions can be refrigerated.