Ingredients
-
3
-
2 1/2
-
3
-
2
-
-
1
-
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Carrot Burfi,Carrots are used widely in India, not only as vegetable, but also to make drinks, pudding and fudge. This fudge can be refrigerated or frozen for quite a long time.,Very tasty. My food processor grating attachment made the carrots too coarse so I took my immersion blender to the mixture between step #2 and #3. My first attempt turned out a bit too wet so I had to roll the dough into balls and dip in milk powder for a kind of truffle looking thing. Next time, I’ll really cook out the water in step #2. Delicious and pretty nutritious for a dessert!,Just made this today very simple recipe and turned out very nice. Better watch the carrots at the end of the hour almost burned my carrots because i was not watching it and stirring as i should have been.
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Steps
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1
Done
|
In a Large Skillet, Cook the Grated Carrots and Sugar, Covered, For About 20 Minutes. |
|
2
Done
|
Add the Dry Milk; Cook, Stirring Occasionally to Avoid Sticking at Bottom, Until No Moisture Is Left (about 1 Hour). |
|
3
Done
|
Stir in the Butter. |
|
4
Done
|
Cook on Medium Heat Until the Mixture Is of Desired Consistency That Can Be Spread on a Tray and Cut Into Pieces. |
|
5
Done
|
Add More Dry Milk as Needed. |
|
6
Done
|
Mix in the Cardamoms and Spread on a 9 by 13 Inches Greased Cookie Sheet. |
|
7
Done
|
Garnish With Nuts. |
|
8
Done
|
Cut Into Squares When Cold. |
