- Food and Cooking
Carrot Halwa and Carrot Burfi : Quick Indian Dessert Recipes
The Indian Carrot Pudding
I heard a complain from my husband. While going through my hubs he exclaimed, "Why is there no mention of any authentic Indian recipes that you are so good at?" I pondered on that matter. His allegations are true indeed. As a matter of fact I have grown on these foods and how come I forget to write anything about my very own desi food. It was a kind of a betrayal from my part. That day I was making Carrot Pudding better known as Carrot Halwa or Gajar Halwa. I thought why not inaugurate with this particular recipe. Indian Carrot Pudding is very much different in taste and appearance from the Carrot Pudding that is usually known to the rest of the world. As you will go through my recipe you will get to understand where lies the main difference between these two desserts.
A Confectioner's Delight- Carrot Burfi
As the very name suggests Carrot Burfi or Gajar Burfi is the modified version of our Indian Carrot Pudding or Gajar Halwa. It is the advanced version of Gajar Halwa. It is a sweet confectionery that is actually a more condensed form of Carrot Halwa. A little bit of effort and a lot of love can bring out some some very sweet and deliciously orange Carrot Burfis. There are many among us who already know how to make Carrot Halwa might not have tried their hands at making Carrot Burfi yet. My only request to them is please try my Carrot Burfi recipe. The procedure is so easy that you are bound to fall in love with the outcome. Those of us who had felt till now that making a burfi is one hell of a task will definitely love me for sharing this recipe.
Our Star Ingredient
From the very name you can make out what will be our main ingredient. Carrot being the star ingredient requires a lot of attention here. The form of Carrot that we need here is the grated carrot. But here lies a little twist. A big NO to store bought grated carrots. Well we will need a finer quality of grated carrots, which can be easily achieved by using a stainless steel grater. The carrots should be thickly grated. I know it will require a bit of hard work to grate a good amount of carrots but if we will look forward to our delicious fruits of labor then I think we can easily pull off this task, can't we?
Quick and Easy Carrot Halwa and Carrot Burfi
First I will show you how to make the Carrot Halwa. The procedure is very simple and with a wink of your eyes the rich and delicius Halwa will be ready.
Next I will be telling you how to make the Carrot Burfi.
*One thing should be noted here is that for the two recipes the ingredients will be same though it may vary in measurements.
Time Needed to Prepare Carrot Halwa
- 1 medium bowl Carrots, thickly grated
- 1 teaspoon Green Cardamon, powdered
- 1/2 cup Sugar, dust
- 1/2 cup Milk
- 1/4th cup Condensed Milk, sweetened
- 100 grams Khoya
- 50 grams Dark Raisins
- 50 grams Almonds, blanched
- 50 grams Pistachios, blanched
- 50 grams Cashew
- 1 pinch Salt
- 3 tablespoons Clarified butter or Ghee
Steps of Making the Carrot Halwa
- Heat Ghee in a wok or kadhai. At first slightly fry the nuts in ghee and keep them aside.
- Next add the grated carrots and fry it in ghee. While frying add cardamon powder to it. A pleasant smell will start coming out of the wok.
- Then add sugar, pinch of salt and milk in quick succession into the grated carrot and give them a good stir. You will see the grated carrots has become soft and mushy.
- Next add the condensed milk into the fried carrots. Things will tighten up quickly. Stir continuously.
- Add khoya next. Do not stop stirring. By now the grated carrot mixture will become very tight and sticky.
- Finally sprinkle the fried nuts and raisins on top. Your carrot halwa is ready. Drizzle some condensed milk on top. You can serve the super delicious carrot halwa hot or cold.
Where lies the main difference between Carrot Pudding and Carrot Halwa?
Steps of Preparing the Carrot Burfi
*Please note the ingredients for both the recipes are similar. Except no Milk is required here. We will supplement milk with 1/2 cup of sweetened Condensed Milk and will increase the amount of Khoya to 200 grams.
- (The initial step is similar for both the recipes) First heat ghee in a wok and fry the shredded carrots in it. Add cardamon powder, sugar and salt in the shredded carrots and fry them very well.
- Next add the condensed milk and continue stirring. The carrots will very well cooked in the condensed milk. Slowly the mixture will tighten up.
- Next add the khoya. Blend it well with the shredded carrot mixture. The mixture will tighten up so much that at one time you will face difficulty in stirring the mixture zany further. Remove the mixture from the heat.
- In the meanwhile grease a pan with butter. Pour the thickened mixture in the pan. Even out the top surface with the help of a spoon or knife.
- Put the pan in the refrigerator to cool down further.
- After 1 hour bring out the pan. Now with the help of a knife cut rectangular shapes out of the hardened mixture. These are called the burfis. Decorate it with nuts and raisins and put the pan back into the refrigerator once more.
- After 1 more hour the burfis have solidify completely. Bring it out of the refrigerator. Place your homemade carrot burfis on plate and serve.
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- Take care not to burn the carrots due to overcooking. As it is a milk based cooking you have to be extra cautious from the moment the mixture becomes sticky.
- While making carrot burfi you can also use edible silver vark on the mixture before placing the pan inside the refrigerator. That will definitely add a professional touch and shiny appeal to your burfis.
You can also take a look at my other carrot dessert recipe
- Nutty Coconut Carrot Cake with Cream Cheese Frosting
A simple carrot cake with a delicious twist of coconut flavor smothered in deliciously tempting cream cheese frosting makes it a must have recipe in everybody's kitchen
© 2014 Deblina Banerjee