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.