Carrot Delight

Hello, my Foodie Friends.......I hope you all are keeping well and enjoying the festivities. Yes, the festival season has already started in India but this time it's very different but that's what the new normal is. We have to accept it and behave accordingly.

Today is Ganesh Chaturthi......according to mythological stories Lord Ganesha is worshiped before everyone and it was on this day that Lord Shiva had pronounced his son superior to all the gods and goddesses except Lord Shiva himself, Goddess Parvati, Lord Vishnu, and Goddess Lakshmi.  

India will celebrate Ganeshutsav for the next 10 days starting today. Well, Lord Ganesha is worshiped equally in each and every region but if you want to feel the real essence of Ganeshutsav then you must visit Maharashtra where it's celebrated most of the households and every nooks and corner.

Ganesh Puja is incomplete without Modaks as this is the most loved dessert of Lord Ganesha. Modaks can be prepared in a variety of forms and nowadays it is available in the sweet shops too. I have already shared the recipe of Modak in my blog. You can check it out here.

Today's recipe is a bit different it's about Carrot Delight or Carrot Jelly Burfi. Nowadays since Carrots are available throughout the year and we can enjoy them at any time of the year. There are a lot of dessert delicacies made with carrots. One of them is Carrot Burfi, this burfi is a little bit different from the usual burfi recipe as I have given jelly texture to it.

So, let's begin with the recipe:

Ingredients:

1. Carrots: 500 gms

2. Sugar: 1/2 cup

3. Corn flour: 3 tbsp

4. Condensed Milk: 1/4 cup

5. Chopped Pistachios: as required

6. Green Cardamoms (crushed): 5-6

7. Desiccated Coconut: as required

8. Water: 2 cups

9. Orange Food Color: a pinch (optional)

Method:

1. Wash the carrots thoroughly and peel off the skin. Cut them in small pieces.

2. Place a pan on medium flame and add the carrots in it. Add water and cook them until they become soft.

3. Check the carrots if they are not soft then cook them further. Once done switch off the flame.

4. Take a grinder and add the boiled carrots. Reserve the boiled carrots water we will use them later on.

5. Blend the boiled carrots in a smooth puree. 

6. Add this carrot puree in a pan with sugar and cook them until the water is evaporated.

7. In a bowl take the boiled carrots water and add the cornflour. Mix well.

8. Add this cornflour mixture in the carrot puree and cook it for 2 minutes.

9. Once done add the condensed milk and green cardamom powder. Cook for a minute. Switch off the flame.

10. Take a bowl and grease it with butter/ghee. Add the cooked carrot puree.

11. Smooth off the surface with a spoon. Cover the lid of the bowl and refrigerate it for 5-6 hours.

12. Once done take the burfi mixture and cute it in desired shapes. Take out the burfi pieces on a plate.

13. Coat the carrot jelly burfi with desiccated coconut. 

14. Garnish the carrot jelly burfi with chopped pistachios. Enjoy!!  

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