Carrot Burfi

When we were kids, my sister used to be always behind my mom asking for Carrot Burfis. Growing up, we both sisters had different tastes when it came to burfis. I, being a coconut freak liked Coconut Burfis, where as my sister loved Carrot Burfis. So, my mom used to make these burfis especially for her.
Vitamin A is abundant in carrots and so, Carrot Burfis are healthier and nutritious for kids and adults as well. Calorie conscious people / diabetics can replace the sugar with sweeteners.
Making the Carrot Burfi involves 2 stages.
The first stage involves, absorption of milk & sugar by the carrots – which requires less supervision. The second part craves for our attention and time, during which the carrot mixture solidifies.
Using a nonstick pan / wok is better to make this burfi and adding nuts is optional. I just added some almonds to decorate.

Ingredients:
Carrots – 2 pounds
Sugar – 1 ½ cups or use sweetener
Milk – ½ - ¾ cup

Preparation:

Grease a tray with ghee and keep aside.
Peel and grate the carrots.
Heat a thick bottomed vessel or a non stick pan and add the grated carrot and milk to it. When carrot is half cooked, add sugar and continue to cook till all the milk and the sugar are absorbed by the carrots. Up to this stage, I cooked on medium to high heat to hasten the cooking.
Next, lower the heat and keep cooking and stirring. After some time, it starts to leave the sides of the pan and at one stage you will notice the mixture starts to turn a little whitish. It will take a while to reach this stage and this is your cue to turn off the stove. Pour the mixture in to the tray, level it evenly and mark into diamonds (or the desired shapes) with a knife, when the mixture is still hot. You can remove and store them when they are cool.

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