Gajar Burfi

Carrots - 1 kg

Paneer/Cheena - 1 ½ cup

Mawa/khoya- ½ cup

Condensed milk - 1 ½ tin

Eliachi powder - 1tsp

Crushed almonds - ½ cup

Pistachios -2 tbsp

Ghee-2tsp

Grate the carrot and put it in a pan with 2 tsp of ghee or unsalted butter. Let the carrots sweat on medium heat for 10 mins .

Add condensed milk and stir it properly and cook it until you the mixture is thickening . Then add the grated paneer/Cheena and Mawa.

Mix it properly and keep on stirring it . It will take another 10 mins and u will see that the mixture will start to thicken up .

Here add eliachi powder and few almonds

Don't overcook the mixture ..

The mixture should be moist enough.

Take plate or a tray grease it with little ghee and transfer the mix to the plate .

Pat it properly into 1 inch thick big square and garnish with pistachos and almonds .

Let it set for an hour . Cut it into square and enjoy..

They can stay fresh in fridge for 15 days if kept in air tight container.

Variations

Dry fruits can be of ur choice

Instead of burfi you can also make laddos of the mixture

This is my first attempt to pen down a recipe , I generally eye ball things. So pardon me for any mistake

Page footer