Carrot Burfi

Name: Carrot Burfi
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 48 pieces
Cuisine: South Asia — Muslim traditions
Ingredients: 3 lb carrots; 2.5 cup sugar; 3 cup nonfat dry milk powder; 2 oz cups unsalted butter; 1 tsp coarsely crushed cardamom seed; 0.25 cup chopped blanched almond; 0.25 cup chopped cashews

A South Asian dessert of carrots, almond and cashews, perfumed with cardamom and cooked in a pan. It's finished with nuts.

1 hr 30 min · Serves 48 · Medium

Ingredients

1.36 kgcarrots, scraped and grated
591.47 mlsugar
709.76 mlnonfat dry milk powder
56.7 gcups unsalted butter

Seasonings

1 tspcoarsely crushed cardamom seed

Garnish

59.15 mlchopped blanched almond
59.15 mlchopped cashews

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes. Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
2
Stir in the butter. Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
3
Add more dry milk as needed. Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
4
Garnish with nuts. Cut into squares when cold.