CARROT BURFI

Carrot Burfi image

Carrots are used widely in India, not only as vegetable, but also to make drinks, pudding and fudge. This fudge can be refrigerated or frozen for quite a long time.

Provided by kusum gupta

Time 1h30m

Yield 48 pieces

Number Of Ingredients 7

Ingredients

3 lbs carrots, scraped and grated
2 1/2 cups sugar
3 cups nonfat dry milk powder
2 ounces cups unsalted butter
1 teaspoon coarsely crushed cardamom seed
1/4 cup chopped blanched almond
1/4 cup chopped cashews

Steps:

In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
Stir in the butter.
Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
Add more dry milk as needed.
Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
Garnish with nuts.
Cut into squares when cold.

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