Carrot Burfi Recipe

Sweet Halva Squares Made From Shredded Carrot Cooked in Milk

Place in a heavy-bottomed saucepan or the top of a double boiler:

2 cups carrots, shredded

1 1/2 cups whole milk

1 cup heavy cream

1/2 cup sugar

2 Tablespoons butter

Bring to a boil and simmer uncovered on low heat for 2 hours, stirring occasionally. If you're using a double boiler, check the water level in the bottom from time to time.

After the first 2 hours of simmering, add:

1/2 cup dried milk powder

1/4 cup ground, unsalted mixed nuts (almond, cashew, pistachio) (opt.)

pinch saffron-colored powder or turmeric (opt., for color)

Continue to simmer on low heat for another 1-3 hours until the volume is reduced to about one-third and the mixture is very thick. Be patient with this dessert. It does not require much attention for the first 1 1/2 hours, but will need to be watched and stirred more frequently as the mixture thickens to prevent scorching. Grease an 8" round cake pan or pie plate with ghee, and spread the carrot mixture in it. Let cool, then cut into 1 1/2" squares. You can also decorate it with whole almonds and cashews.

This can be eaten warm or cold; it will become more firm the cooler it gets. If you eat it warm, you will need a spoon to manage it.

More Indian Vegetarian Desserts

• Anarasay Recipe - Flaky, Egg-less Sugar Cookies With Coconut
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