Gajar Ki Burfi
Burfi is an Indian dessert, with almost fudge like consistency, typically made with milk, nuts, flours and vegetables like carrots, edible gourd, zucchini and winter melon combined with clarified butter.
1/4 cup heavy cream
2 cups grated carrots (gajar)
1/4 cup light brown sugar, packed
1/4 cup granulated sugar or to taste
1/4 cup unsalted butter
1/2 cup khoya or milk powder
1/2 teaspoon freshly ground cardamom
1/8 teaspoon grated nutmeg
1/4 cup unsalted cashew halves
3 drops rose essence
1) In a heavy saucepan combine heavy cream and carrots. Bring the carrot mixture to a full boil, stirring constantly, and reduce heat. Cook over medium heat stirring frequently, until all the liquid has been evaporated, approximately 35 to 55 minutes.
2) Add sugar, 1 tablespoon butter, khoya, cardamom and freshly grated nutmeg and mix well with the carrot mixture.
3) Cook, stirring constantly, 10 to 20 minutes, or until the carrot mixture is quite thick like soft cookie dough. Add more butter if desired. Remove from the heat and add the remaining ingredients. Stir to mix thoroughly.
4) Lightly grease an 8-inch round baking pan (or stainless steel thali) and pour carrot-mixture into the baking pan and spread the mixture evenly using a heatproof metal spatula. Sprinkle thinly sliced nuts of choice on top if desired. Let it cool completely before cutting. Cut into diamond shapes to serve. Refrigerate.
Servings: 12 to 16
Note: The size of grated carrots should resemble long grain rice or orzo or little larger