It would only take 15 to 20 minutes for them to reach home,so I quickly made some Carrot raita and already there was some homemade pickles to serve as side for the biriyani.Then thought of making something sweet/dessert and searched my pantry for vermicelli but as I doubted it was empty.Suddenly my eyes fell on the shredded carrots on the cutting board used for the Raita.So with the available milk and nuts I quickly prepared this Burfi.As I prepared it very little that day there wasn't much left for the kids and for my blog photography.So the next day itself I prepared it again and here it is: a rich and delicious burfi.
Carrot 300 gms (finely shredded)
Milk 11/4 cup
Sugar 1/4 cup
Ghee 2 tsp + to grease the tray
Cardamom 1/2 tsp
Milk powder 3 tbsp
Cashew nut powder 1/4 cup
Cashew nut a few (to garnish)
- In a wide non stick pan heat ghee and fry the Cashew nuts till golden brown and keep it aside.
-In the same ghee add the shredded carrot and saute for a minute and add the milk to this.
-Keep stirring at intervals on medium flame till the milk reduces,now add in the sugar and cardamom powder.You can lower the flame.
-After the sugar dissolves well,add the milk powder and stir without any lumps.
-Add the powdered cashew nut and the remaining 1 tsp of ghee and mix well till every thing combines well.
-Transfer the whole thing into a greased tray and garnish with the fried cashew nuts.
-When cooled cut into squares and serve.