New Update
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Main ingredients | Red carrots, Ghee, Full fat milk, Sugar, Green cardamom powder, Nutmeg powder, Mawa, Pistachios, Almonds, Cashewnuts, Raisins, Silver warq |
Cuisine | Indian |
Course | Mithais |
Prep time | 2-3 hours |
Cook time | 30-35 minutes |
Serve | 4 |
Taste | Sweet |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- 4 cups grated red carrots (gajar)
- ¼ cup ghee
- 3 cups full fat milk
- 1 cup sugar
- ½ teaspoon green cardamom powder
- A large pinch nutmeg powder
- 1 cup grated mawa/khoya + for sprinkling
- 2 tablespoons chopped pistachios + for sprinkling
- 2 tablespoons chopped almonds + for sprinkling
- 2 tablespoons chopped cashewnuts + for sprinkling
- 2 tablespoons chopped raisins + for sprinkling
- Silver warq for garnish
Method
- Heat ghee in a kadai, add carrots and sauté for 4-5 minutes.
- Add milk, mix and cook, stirring occasionally, for 10-15 minutes or till the carrots soften.
- Add sugar, green cardamom powder and nutmeg powder, mix well and continue cooking, stirring continuously, for 3-4 minutes.
- Add mawa, pistachios, almonds, cashewnuts and raisins and mix well. Cook, stirring continuously, till the mixture thickens.
- Transfer the mixture onto a greased burfi tray. Spread it evenly and level the top. Sprinkle mawa, raisins, almonds, cashewnuts and pistachios and press lightly. Apply some silver warq on top. Keep aside to set.
- Cut into squares, gently separate the pieces and arrange on a serving plate. Serve.
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