Carrot Burfi

This is another of the dishes I made with my friend Rosani.  This is actually her recipe, and she’s super excited to be published via this blog.

This is a very nutritious and healthy dessert she had originally on her first trip to India.  It’s traditionally made with carrots, ghee and powdered milk.  Our version is trying to be dairy free, and I say trying because we ended up adding evaporated milk for the mixture to get the consistency we wanted.  And I will be TRUE to the recipe we actually did, which ended up super delicious.  I guess you at home can follow our example of just go with the dairy-free version… I’ll tell you where to adjust.

 Again, we did this for a crowd… so I am using a recipe I found on the Internet to guide me with the quantities.

CARROT BURFI

4 medium-sized carrots, finely shredded

2  cups of sugar

1/2 pint of soy creamer

1/2 carton of evaporated milk

2 tablespoons of ghee or clarified unsalted butter

1/2 cup of shredded coconut

1 teaspoon of cardamom (optional, it’s traditional, but we didn’t use it on our version)

               

** If making the recipe dairy-free, use 1 pint of soy creamer and omit the evaporated milk all-together.

1. In a large skillet, cook the grated carrots and sugar, covered for about 20 minutes.
2. Add the grated coconut, soy creamer and evaporated milk, if using.  Stir often to avoid it to sticking to the bottom.
3.  
4. Stir in the ghee and mix in the cardamom, if using.
5. 
6. Cook over medium heat until the mixture has absorbed most of the liquid and when a spoon is scraped across the mixture, you can see the bottom of the skillet.
7. Spread in a baking dish to cool off.
8. Spoon into dessert dishes and enjoy.