May 7, 2008

Recipe - Carrot Halwa/Carrot Burfi

Summary:

This recipe marks a milestone - it is 100th recipe on my blog! I started about 3 months ago and wanted to post a recipe each day till I reach 100. At times I thought I would not be able to maintain my regular posts but I made it. Hooray!

Thanks to all of you who provided me with valuable feed back and encouragement. In the spirit of accomplishment and celebration, let me share the recipe for a dessert - Carrot Burfi.

Carrot burfi or halwa are different forms of the same basic dessert. I prefer carrot burfi over carrot halwa, because it is easier to keeptrack of how many pieces you have consumed and can be had in moderation.

Carrot burfi/halwa can be prepared in different ways. Some make it milk base with condensed milk, some make it with paneer and some make it with dry milk powder. Carrot burfi/halwa tastes the same no matter how it is cooked. Today, I substituted paneer with milk powder to speed up the process and the result was delicious carrot halwa.

Carrots can be eaten in different ways, raw, steamed, in soups, in cakes or in sweets like carrot halwa. Carrot is high in dietary fiber,antioxidants, beta carotene and vitamin A. It is believed that consuming carrots makes a persons eye sight better. I cook and feed my family carrot in all the different forms to take advantage of the nutritional value of carrots.

Give this recipe a try and you will truly experience bliss through food!

Ingredients:

  • Carrots - 2 lbs (grated)
  • Sugar - 1 and 1/2 cups
  • Cardamon powder - 1 teaspoon
  • Butter - 2 tablespoons
  • Almonds(blanched) - 1/3 cup
  • Non-fat dry milk powder - 2 cups

Process:

Melt butter in a heavy saucepan or a large skillet. Add grated carrots and sugar .

Cook them covered for 25 minutes on medium high temperature.

Add dry milk powder, uncover the dish and cook it for 30 to 35 minutes. Stir frequently.

Watch the dish at the end to avoid burning of the carrots. Cook until all the moisture of the dish is almost dry or desired consistency. Add almonds and cardamom, mix it well.

Serve halwa little warm in temperature as a dessert. Carrot halwa makes a great dessert for gathering, weddings or any kind of ceremonies.

To serve it in the form of burfi, grease a plate with butter/ghee and transfer the mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand. Decorate the top layer of the burfi with almonds or pistachios powder, and cut to desired shapes.

Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes.

Preparation time - 1 hour.
# Servings : 50 - 60 pieces (depending on the size)

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.