Now in Mumbai carrotsare available cheap in market..Carrot is such a vegetable, you can consume it in so many forms. Carrot burfi, is one of the easiest and quickest sweet I have ever made. It is so tasty and nutritious at the same time. Like other sweets I didn’t add ghee much.Fast to cook and great to eat What better way to celebrate the beginning of the harvest season?
Grated Carrot - 2 cups
Shredded coconut -3/4 cup
Milk -2 1/2 cup
Sugar -2 ½ cup (add ½ cup more if you are sweet toothed)
Cardamom powder - 2 tsp
Cashews :-7-8 nos.
Ghee :-2 tblsp
Peel and grate the carrots. Grease a tray with ghee and keep aside.
In a thick bottomed kadai, put one or two tablespoon ghee and fry the carrot gratings till it’s raw smell goes. Fry the cashew nuts also in a little ghee and keep aside.
Heat a thick bottomed vessel or a non stick pan and add the grated carrot and milk to it and cook in medium flame. When carrots are almost cooked, add coconut adding little by little, stir until it dissolves .
Melt sugar in sufficient water (for 1 cup sugar, ¼ cup water is sufficient) till it reaches one string consistency. Add the cooked carrots in sugar syrup.
Stir often to avoid it to sticking to the bottom. Cook over medium heat until the mixture has absorbed most of the liquid and when a spoon is scraped across the mixture
Add ghee now and then, till the mixture leaves the sides of the vessel. Add fried cashew nuts and powdered cardamom to this. Mix well and pour it in a greased plate. Cut into desired shape.And this is my entry for Festive Food: Makar Sankranti event hosted by Priti. Wishing you all a Happy Pongal!