Tuesday, October 25, 2011

Wishing Happy Diwali with Carrot Burfi

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Carrot burfi, is one of the easiest and quickest sweet I have ever made. It is tasty and nutritious at the same time. Carrot is such a vegetable, in so many forms you can consume it. Keeping in mind the nutritional benefits of carrot which include reduced cholesterol, prevention from heart attacks, warding off certain cancers, improve your vision and many others. Most of the benefits of carrot can be attributed to its beta carotene and fiber content. Carrot is also a good source of antioxidant agents as well. Carrots are rich in Vitamin A, Vitamin C, Vitamin K, and Potassium.
Online college culinary classes can be interesting when you want to learn great new recipes like this.
 
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From Wiki, a light laugh,"The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes. It reinforced existing German Folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable."

Ingredients :
Grated Carrot : 2 cups
Shredded coconut : 3/4 cup
Milk : 21/2 cup
Sugar : 2/3 cup ( adjust accr. to your taste)
Cardamom powder : 2 tsp.(teaspoon)
Cashews : 7-8 nos.
Ghee : 3 tblsp.(tablespoon)
Chopped almonds or pistachios and dessicated coconut to garnish

Method :
  • Preperation : Grate the carrots. Remove the seeds from the cardamom pods, crush them into powder. Dry roast the cashews and break them into small pieces. Keep aside.
  • In a non-stick pan, pour the ghee, leaving a little to grease a plate. Then add grated carrots and fry them for about 2-3 minutes. Then pour the milk over and let it cook in medium flame.
  • When carrots are almost cooked, add coconut and sugar adding little by little, stir until it dissolves and then check the sweet level. If needed, add some more.
  • Keep stirring continuously. When you see the milk has totally dried up and carrots are well-cooked and forming a dough and carrot is leaving the side of the pan, add roasted cashews and cardamom powder to it and mix together finely and take it off the heat.
  • Grease a wide plate with a little ghee, pour the carrot halwa over it and with the back of your spatula, spread halwa evenly in a circle of 1/2" high. Let it cool completely. You can keep in the refrigerator to set it more quicker.
  • Then cut it in desired shape, square or diamond. Garnish each burfi with finely chopped almonds or pistachios and dessicated coconut(optional).
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Wish Everyone A Very Happy Deepavali/Diwali - The Festival of Light

Sending this burfi plate to Radhika's Diwali Special -Sweets & Savories event
 &
Also to Pari's "Only - Sweets & Desserts", hosted this month by Gayathri's Cook Spot







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11 comments:

  1. wonderful recipe. carrot burfee looks just like the bought ones..looks fantastic...happy Deepawali dear.

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  2. Happy Diwali wishes Indrani, carrot burfi looks fantastic and rich..

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  3. Wonderful Carrot Burfi Dear.Luks Yum Yum.Dear Blogger Friend,Wish U a Warm and Happy Diwali.Enjoy the Festivities with taste-filled delights,Safe and Delicious Memorable Moments - Regards, Christy Gerald

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  4. These looks exactly like store brought ones...one quick question can you make it with desiccated coconut??

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  5. looks absolutely great dear..Happy Diwali to u n ur family :)

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  6. Wish you and your family and blessed and a happy Diwali. Warm Regards Susan

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  7. Thank you all.....
    @ Nisa, Ya, definitely you can make this with dessicated coconut

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  8. Wish you the same my dear ~ The burfis look so very delicate n srummy ~ very festive for sure!
    USMasala

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  9. Hope you had a great Diwali dear....burfi looks so delicious ....and like the new template very much.

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