Carrot burfi with cardamom, pistachio and almond
- June 2014
- Makes 20 squares
- Hands-on time 45 mins
This Indian sweet recipe, made with cardamom, pistachio and almonds is fantastic served with a pot of tea, or with an after-dinner coffee.
- 9g (4.2g saturated)
- 15.6g (15.3g sugars)
If you don’t have the required tin size, use a bigger one but don’t spread the mixture the whole way across it. Press the end into a neat, flat edge and let it cool – the mixture will be thick enough to hold its shape.
Make sure you chop the nuts quite finely. If the pieces are too large, you may find it tricky to cut the set burfi into squares, as the nuts can catch on your knife.
You can make the burfi 2-3 days in advance. Cover and keep somewhere cool.
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