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)
- 100g unsalted butter
- 1kg carrots, coarsely grated
- 400ml condensed milk
- 3 tbsp skimmed milk powder
- 20 green cardamom pods, seeds removed and crushed to a powder
- 50g each pistachios and blanched almonds, finely chopped (see tips)
- Line the base and sides of a 20cm x 15cm rectangular tin (see tips) with baking paper or foil and set aside. Melt the butter in a large sauté pan, then add the grated carrots. Cook, stirring frequently, for 5 minutes or until almost all the moisture has evaporated.
- Add the condensed milk, bring to a gentle simmer, then cook, stirring often, for 15-20 minutes until the liquid is reduced and quite sticky. Stir through the milk powder, then cook gently, still stirring, for another 5-10 minutes until the mixture is very sticky – it should start to come away from the sides of the pan and clump together. Stir through the cardamom powder and almost all the chopped nuts, then cook for another 2-3 minutes. Transfer the mixture to the prepared tin, smooth the top and scatter with the remaining chopped nuts.
- Set aside to cool completely and firm up, then, using a serrated knife, carefully slice the burfi into about 20 small squares and serve.
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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