Friday, June 29, 2012

Gajar vadi (Carrot burfi)

These are very similar to Gajar Halwa. I have always preferred my Gajar Halwa on the thick rather than slurpy side, so converting it into Gajar vadi is just one step further.

Here's how I made these Gajar vadis:

2 cups peeled and shredded carrots
1 cup sugar
2 tbsp ghee
1/4 cup milk pwd
1/4 cup ricotta cheese
1/2 tsp cardamon pwd
1/4 tsp saffron (mixed in a few drops of warm milk)
handful of chopped nuts (almonds, cashews, pistachios) for mixing in and for garnishing

Heat the ghee in a big pan and fry the shredded carrots in it on medium heat for few mins till they turn a darker shade of orange and aromatic. Add the ricotta and milk pwd. Fry well till the ricotta dries up. Add the sugar, cardamon pwd, saffron and half of the chopped nuts. Mix well and keep frying till the carrot mix starts forming a big ball and the ghee can be seem oozing from the sides. This should take abt 10 to 15 mins. Take off heat and spread in a tray that has been greased with some ghee. Pat down well to smoothen the top. Garnish with the remaining chopped nuts. Refrigerate till cooled. Then cut into desired shapes and serve.

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