Carrot Burfi.

Carrot Burfi / Gajjar Burfi ....... 

Wash, rub and peel of the outer skin of 1 kg carrot. Grate them on a medium sized grater.

Heat 2-3 tblsp of ghee in a thick bottomed large sized kadai, when it melts add the grated carrot and mix well. Fry on high heat stirring all the time for 2-3 minutes, lower the heat to medium and further fry for another 5-10 minutes. Add in 2 cups of full fat milk (boiled and cooled) and mix well. Cook till it reduces in consistency and all the milk has been incorporated into the carrots. Now add 2-3 cups of sugar and mix well, let the sugar melt, once it melts, keep the heat on high and stir till there are bubbles formed on top. Lower the heat to medium and cook till the carrots leave the sides of pan. Lower the heat to minimum.

In another small pan heat 1-2 tblsp of ghee, when it melts add in 1 cup of roughly chopped cashew nuts, stir fry till they turn brownish in colour, add 3 tsp of cus cus to this and fry till light brown. Remove and pour over the carrot and mix well. By now the carrots would have completely left the sides of pan.

Apply melted ghee to a square tray, pour in the carrot mixture and flatten with the back of a tumbler smeared with ghee. Flatten out even to form a nice glazed looked square. Let cool a bit. After some time mark the square impressions on the burfi with a blunt knife. When completely cool, cut into squares and serve.

Keep the burfi in the fridge for storing and keep it out for 5-10 minutes before serving.