
This is one of those accidental discoveries that ended up tasting so good, I had to share. Its a hybrid between carrot burfi and carrot halwa with a twist added. I did not use any sugar for this recipe, instead the sweetness comes from condensed milk.
Ingredients:
- Grated carrots – 1 cup
- Ghee – 3-4 tbsp
- Finely chopped cashews – 3 tbsp
- Milk – 1/4 cup
- Condensed milk – 1/4 cup
- Crushed almonds – 2 tbsp
- Cardamon powder – 1-2 pinches
Method:
- Heat ghee in a heavy bottom pan
- Add grated carrots to the pan and saute until the carrots rawness goes away (about 5 mins)
- Add cardamon powder to the pan and mix well
- Add milk, condensed milk, crushed almonds and chopped cashew and mix well
- Stir continuously until the mixture start to thicken**
- Remove from pan and enjoy warm
Note: The consistency of thickness is your personal preference. Its better to thicken until it starts slowly sticking away from pan. If you prefer a burfi or halwa, keep stirring until it completely sticks out from the pan
- You can adjust the amount of condensed milk to reduce or increase sweetness according your preference