Wednesday, 21 December 2011

GAJAR KI BURFI - INDIAN CARROT FUDGE

Holding my little hand, my dad would lead me to the halwai shop (sweet meat shop) egging me on to buy whatever I wished to. There used to be so many options to select from that I invariably used to get confused - what to leave and what to choose. Though the carrot fudge was never my first choice but its bright colours used to entice me the most.

He would encourage me to buy it. It was dad’s favourite! He would know all the while that I would only eat a piece or two and the rest of the bounty would be his! My dad has a major sweet tooth. Even two helpings of a dessert are not enough for him. While attending a party or a marriage function, he heads straight to the dessert counter first and has his meal later, a concept which I fail to understand even now J

Deep red in colour, crunchy, juice and deliciousIndian carrots are irresistible to me, still. Although now I love the carrot fudge more than I used to. With its red (not deep in my recipe though since I added my own twist to it) and white colours this dish looked like a perfect Indian treat for Christmas! Only the green is missing and I tried using pistachio to compensate it but it didn't seem to have worked successfully...

The one little twist that I gave to this classic north Indian dessert is addition of vermicelli to it. You can omit if you wish to. 

Here are the measurements:

1 kg carrots
½ cup vermicelli (I used roasted one)
1 litre milk
1 ½ tbsp +2 tsp sugar
1/2 tsp powdered green cardamom
2-3 tsp ghee (you can be generous with it if you wish to)
100 grams khoya (reduced solidified milk)- Optional
1 tbsp blanched almonds (optional)
1 tbsp pistachio (optional)
½ tbsp raisins, soaked in water for 30 minutes (optional)

Prepare a 9 inch square baking tin and line it with parchment paper. Grease the paper. Keep this aside.
Half-cook the vermicelli in 3 cups of water and drain the water
Pressure-cook the carrots with 2 tsp of sugar.
Boil milk and add the carrots.
Cook carrots, stirring continuously if cooking on high flame, till all the milk is absorbed. (I cooked on medium flame, stirring every 5 minutes)
Add the sugar, vermicelli, cardamom powder and ghee and cook till all visible moisture has evaporated; approximately for 15-20 minutes. (This can be checked by holding the back of a serving spoon against the carrots)
Add the chopped almonds, pistachio and raisins.
Remove from heat and transfer the contents in a 10 inch square tin.
Smooth the top with a spoon.
When it turns warm, shred the khoya over it.
Cool the fudge in the refrigerator for an hour and then cut in slices of desired shape.

Note: Total cooking time was approx. 1½ hours.
Note: Adjust the sweetness according to your taste. We prefer less sugar in our desserts.
Note: You can sweeten the khoya by adding 3-4 tsp of powdered sugar to it.
Makes approx. 20 square pieces (as shown in picture)


Thanks for stopping and see you soon


Post linked to Christmas Delicacy event hosted by Erivumpuliyumm


Post linked to Sinful Delights event hosted by Vardhiniskitchen
Happening here .. Sinful Delights

Linked post to Winter Carnival event hosted by Radhika of Ticklingpalates blog


22 comments:

  1. What a deliciously fun posting - this does sound amazing. I love the honesty in your father - dessert first! (And a bit of a glint in his eye egging you on to buy what he would love!) Just smiled all through this.

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  2. Thanks Claudia. That time I was too naive to understand his move :-D

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  3. Carrot fudge?!? What a creative twist to regular gajar ka halwa!! Yum :)

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  4. I enjoyed reading this, food does bring back some special moments in time and with your dad I am sure it was always something for dessert! I can see why you would be drawn to these candies-the color is so eye catching. Also, the idea that it is fudge with carrots draws me to them. Great post!

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  5. Ohh..i loved it!! Looks so tempting !

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  6. What a sweet story, and such a stunning fudge!vermicelli is such an interesting addition to fudge, trying to imagine the texture, but it sounds lovely :)

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  7. Yummy, Gajar halwa has to be one of my all time favorite Indian dessert and this one looks so good!

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  8. Carrot fudge is everyone's favourite. They are lighter and healthier as compared to others.
    Taruna, I would like to share my award with you so come by any time @ http://simpleglutenfreekitchen.blogspot.com/ to get it and see the other details.

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  9. What a sweet story about you and your father. Very cute. This sounds like a great fudge. I can probably get away with eating a 2nd or 3rd piece because all the carrots. :)

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  10. this looks delicious...I'd loooooooooooove to try this..:)
    Tasty Appetite

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  11. Isn't it amazing how food is so tightly connected to many of our childhood memories? The fudge looks very appetizing with so many tasty ingredients!

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  12. That is beyond unusual!! Merry Christmas and a Happy New Year if I haven't wished you already. :)

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  13. This looks so good. I am such a sucker for anything with pistachio in or on it.

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  14. Looks super yummy.. Might try this one of these days.. thanks for sharing.

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  15. This fudge is beautiful - and such unexpected flavors. Amazing. Great post.

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  16. Wow .. such inviting burfis .. lovely clicks and thx for linking to the event.

    Vardhini
    Event: Sinful Delights
    Event: Stuffed Paratha

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  17. I love this so much and have never made it! Great recipe!! Happy holidays :-)

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  18. very tempting n Delicious barfi !!
    Happy to follow your space too,Taruna ..
    Hope u'll drop by my space n I would love if you follow my space too..
    Thanx for linking it to my event
    Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
    Erivum Puliyum

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  19. I've never seen anything like this, but it sounds really good! Hope you enjoyed your holidays!

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  20. My Indian neighbor has been so kind and she make some desserts and sometimes share some with me (She knows I love sweets). I've never tried this. I should introduce your site to her (maybe she'll follow your recipes and share with me.. Teehehee)!

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  21. This burfi is calling my name my friend :D
    Lovely job!

    Cheers
    CCU

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