Carrot Burfi – Carrot Besan Burfi

Carrot Burfi is a mouth-watering sweet perfect for Diwali. This is yet another sweet which does not need sugar syrup consistency. It is a no fail recipe even beginners can try. Nobody will be able to find out that it is made out of carrot. The combo of besan makes it taste like carrot mysore pak. Though the procedure for mysore pak is different. I have grated carrot and used it here. Chk tips for other options.

Here is the video..

[Preparation Time-10 mins : Cooking Time- 25 mins]

Carrot Burfi Ingredients:

• Carrot – 1/2 cup (grated)
• Besan/Chickpea flour – 1/2 cup
• Milk – 1/2 cup
• Ghee – 1/2 to 3/4 cup
• Sugar – 1 & 3/4 cup

Method:

• Heat a pan and dry roast besan/chickpea flour until raw smell goes off and u get a nice aroma. Keep it aside. Add 2 tbsp of ghee and saute peeled/grated carrots. Just get rid of the raw smell, no need to cook it.

• To it add the roasted besan, milk & sugar. Mix well so that there are no lumps. Add ghee in intervals and keep stirring in low-medium flame. First the mixture will start bubbling and then it will start getting thick.

• At one stage it will get frothy and start leaving the sides of the pan. This is the right stage. Switch off and transfer to a greased plate. Cut it into squares while it is still warm.

Thats it! Carrot Burfi is ready!

Enjoy Diwali with this easy, lip-smacking sweet.

Tips:

1. Sieve the besan before roasting to avoid lumps. I missed to click pics/video of it.
2. If u are a beginner, mix all the ingredients with a whisk and then start heating it.
3. For grating carrots – I used the small sized grater to get it fine & smaller. U can either grate it or grind it. U can grind it along with milk too for a much smoother texture of Carrot Burfi.
4. U can use any cup as measurement, but measure all the ingredients with the same cup.
5. Do not skip to roast the besan. Else the raw smell will spoil the whole taste.
6. I have added 1 & 3/4 cups of sugar. U can reduce or increase according to your taste.
7. Do not add all of the ghee in one shot. Add it intervals.
8. Switching off the flame when the whole mixture becomes frothy and leaves the sides is very important. If u over cook, it will not be soft.
9. If u are not able to make pieces and the mixture looks fudgy, put it back in the pan and stir in low flame for a couple of mins.
10. Always ensure to keep the flame low-medium, else it will get burnt.

– By Sundari Nathan