CARROT, MILK POWDER AND ALMOND POWDER BURFI
‘’Oh it’s really delicious mom!!!!’’ Those are the words my little boy said when he tasted this burfi for the first time. Burfi is an addictive sweet. It is not ideal for people like me; who don’t want to put on weight, but don’t work out either. It is therefore something which I don’t prepare often. I only make it occasionally, mainly for festivals.
- 2 ½ cup of carrot, finely shredded
- 1 cup of granulated sugar powder
- ½ teaspoon of green cardamom powder
- 1 cup of milk powder
- 1 cup of almond powder
- 1 ½ cups of water
- 1 serving spoon of olive oil, or 2 tablespoons of butter
- ½ cup of pumpkin seeds, roughly crushed
- Heat a frying pan on medium heat. Add oil, carrots and ½ cup of water. Cook until the carrots become soft and tender.
- Add ½ of the sugar and half of the cardamom powder (keep the remaining cardamom powder for the almond and milk layer). Mix everything well and keep stirring, until the mixture absorbs all the water. Once that is done, turn off the flame .
- Transfer the mixture into a rectangular or square shape baking tray. Press down gently on the mixture with a spatula to make a smooth surface, then leave the tray aside.
- Pour one cup of water into a pan and bring it to a boil. Add milk powder to the boiling water and stir well on a low flame. Add almond powder, cardamom powder and the remaining ½ cup of sugar. Mix well until the mixture becomes a smooth paste.
- Pour the paste on top of the carrot mixture and make a smooth layer.
- Sprinkle the crushed pumpkin seeds on top and place the whole thing in the feezer for 1 hour.
- Once it is properly set, cut the burfi into any shape you want.