Carrot Burfi

Ingredients

• 10 large or 750 grams or 5 ½ cups Carrots
• ½ cup Heavy whipping cream or fresh cream or malai
• 200 grams or ½ cup + 2 tablespoons or ½ can or 7 oz Sweetened condensed milk
• ¼ cup Sugar
• ½ cup Khoya (Mawa) grated or crumbled
• ½ teaspoon Green cardamom seeds powder
• 2 tablespoons Raisins
• 2 tablespoons Pistachios or almonds or cashews, chopped for garnishing on top

Instructions 

Step 1: Grease the 8×8 inch pan or any thali with high sides using ghee. Keep it aside till needed.

Step 2: Wash the carrots well. Scrape the outside or peel them if needed.

Step 3: Grate the carrots using a box grater. This is a large quantity, so I have done it in a food processor.

Step 4: Take grated carrots, heavy cream, sweetened condensed milk and sugar in a pan, mix well. Turn the heat on medium heat.

Step 5: Let it come to a simmer and cook till all the moisture is evaporated. It took me 20-25 minutes.

Step 6: Now add khoya. Mix well and cook for 7-8 minutes or till it becomes thick

Step 7: Lastly, add cardamom powder and raisins. Mix well

Step 8: Turn off the stove.

Step 9: Remove it to the prepared pan, smooth out the surface as evenly as possible.

Step 10: Sprinkle chopped pistachios and lightly press it so pistachios stick to the burfi.

Step 11: Let it cool down completely and let it set.

Step 12: Then make the pieces using a sharp knife.