Diwali is round the corner and most of us will be busy cleaning our homes and preparing a list of sweets and savouries to be prepared. I love try different types of sweets every year. My mom used to try a different and something new every diwali and i just loved watching her cook. This is one of her best recipes. Gajar khoya barfi is a rich Indian sweet meat and is very easy to make. So let’s start making it. I hope you all will enjoy making it.
Ingredients to make Gajar Khoya Burfi
- Washed peeled and grated carrots 1/2 kg
- Khoya 250 grams
- Sugar 1 cup
- Full Cream milk 1 cup
- Cardamom powder 1/2 teaspoon
- Dessicated Coconut 11/2 cup
- Ghee 2 tablespoon
- Chopped mixed nuts(Pistachios,almonds and cashews)1/4 cup
How to make Gajar Khoya Burfi
-
In a heavy bottomed vessel heat milk till it comes to a boil once boiled add in carrots and cook till the milk evaporates and carrots are cooked. Stir continuesly in intervals.
-
Now add ghee and sugar and again cook till water from sugar is evaporated.
-
When the water has evaporated add khoya and again cook till the mixture looks little moist.
-
Add dessicated coconut powder and cardamom powder and mix till it comes together.
-
Transfer this to greased tin or plate and add some chopped nuts from top.
-
Let it set for a 1 hour outside and 1 hour in fridge.
-
This burfi will not be as hard as other ones it remains moist even if you keep in fridge. It stays good for 3 days in room temperature and 7-8 days when refrigerated.
- Enjoy with your lived ones.
Flavor Attack 