Vibrant, sugary and tantalisingly appetising, these small snacks are delicately spiced and set into a melt-in-your-mouth mixture.
I am never sure what to do with my carrots. Boiling them spoils their sweetness in my opinion – and as much as I like spiced or honey roasted carrots, they are not so versatile that I want to eat them regularly. Not only is this recipe quite deviant, but also a really scrumptious way to use up leftovers and transform them to something special.
So the decision was made, I would make gajar burfi. It was a sunny day … warm and hazy, with the sun shining brightly through my kitchen window and bathing everything in light. It somehow even made them taste nicer, eaten in the warmth of the sun but slight chill of evening time.
Sometimes gajar burfi is made with milk powder or koya. This makes the process a lot quicker and therefore more practical if you want to make it in bulk. I have used the traditional method of using whole milk, which results in a thicker, richer consistency but takes considerably longer.
To all intents and purposes, this recipe can also be made vegan by substituting full fat milk to almond milk. The taste may be a little different and I would recommend then leaving out crushed almonds to avoid it being overpowering, although I haven’t tried this vegan version.
Carrot Burfi with Pistachios and Gold Walnuts
A sugary sweet treat made with carrots and topped with nuts.
- 500g carrots
- 1 litre full fat milk
- Knob of butter, or ghee if you have it
- 10 tbsp sugar
- 6 cardamon pods, ground, or ¼ tbsp cardamon powder
- 40g crushed almonds
- Pistachios (garnish)
- Sugared walnuts (garnish, optional)
- Prepare carrots by washing, peeling and then grating finely.
- In a medium saucepan, heat butter or ghee. Use medium heat to cook grated carrots – they should change colour a bit. Stir constantly to avoid them sticking, and cook for about 6-10 minutes.
- Add the milk to the pan to let the carrots cook. Stir frequently. With time the milk should reduce and evaporate, and the mixture will become thicker.
- Add sugar, cardamon powder/ground cardamon and almonds.
- When the milk has been completely absorbed by the carrots and you are left with a thick mixture, turn down the heat and spread the burfi mixture into a small rectangular pan or plastic dish.
- To garnish, crush/half pistachios and add walnuts, dusted with golden sugar.
- Set aside for 3 hours or pop in the fridge to set, then slice and serve.
Gold dusted walnuts are my own addition to bring a more modern and more nutty flavour.