Diwali Carrot Burfi (sweetmeat)

 

So for the Indian Festival of Diwali celebrated by Hindus, Sikhs and others, I made this sweet dish inspired by the recipe here.  The amounts of butter and sugar are not too per bad piece and, well, it's mainly carrots so kind of  healthy really!

INGREDIENTS:

- 2 tablespoon ghee (clarified butter) [I used standard butter]
- 550 grams carrots about 4 cups grated carrots
- 1 cup milk powder or 100 to 105 grams milk powder [I use brand Nido, in many UK supermarkets]
- ⅓ cup sugar or 65 to 70 grams sugar or add as required [I used caster sugar]
- ½ teaspoon cardamom powder [I ground down whole cardamon seeds] 

- optional for sprinkling on top: chopped nuts, pistachios, silver leaf, or dried fruit
-½ teaspoon ghee/butter for greasing pan or tray or plate 

METHOD:

1. Rinse, peel and then grate 550 grams carrots.
2. Grease a pan or tray with 1/2 to 1 tsp ghee/butter and keep aside.
3. Then in a thick bottomed pan, melt 2 tbsp ghee/butter. ]I used a non-stick dish]
4. Add the grated carrots. Mix very well.
5. Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. Takes about 10 to 12 minutes on a low to medium flame.

6. Then add 1 cup milk powder (100 to 105 grams).
7. Mix the milk powder with the carrots very well. Saute for a minute.
8. Then add 1/3 cup sugar and 1/2 tsp cardamom powder. Mix the sugar and cardamom powder with the rest of the ingredients very well. The mixture will loosen up as the sugar melts. Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
9. When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan.
A test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball.
10. Immediately, pour the barfi mixture in the greased pan and with a spatula or spoon smooth the top.
Sprinkle chopped nuts/pistachios/dried fruit on top and gently press them with a spoon or spatula on the halwa.
11. Cover and allow the carrot barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature.
Slice into squares and serve gajar ki barfi. Leftovers can be refrigerated.

Turned out very well! If I was making this for more than the immediate family, I would definitely double the amount!