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Carrot and Cashew nut Burfi Recipe

Carrot and Cashew nut Burfi is a popular Indian Dessert
Author :
On :
Thursday, 1 January, 1970
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 2 cups grated Carrot (peeled)
  • 2 cups Milk
  • 1 cup cashew nut, powdered
  • 2 cups Sugar
  • 1/4 cup Ghee
  • A few drops of Almond essence
  • How to Make Carrot and Cashew nut Burfi:

    1. Cook carrot with milk till it softens.
    2. Cool and grind smoothly.
    3. Pour into a thick kadai.
    4. Add cashewnut powder, sugar and ghee.
    5. Keep stirring till the mixture turns into a thick lump that comes away from the sides of the kadai. (To test, take a tsp of the mixture and drop on a small plate).
    6. Rub with the back of the spoon.
    7. If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right.
    8. If not, cook for some more time. To check, remove the kadai from fire.
    9. Stir in little essence and pour on a greased thali.
    10. Cool it till it gets firm and cut to pieces for serving.


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