Carrot Halva & Burfi 2 Made With Skimmed Milk Powder
Gajar ka Halwa aur Barfi-Low Fat
This is a quick and low fat version of this very popular North Indian, winter sweet dish. Carrots grow mainly in cold months in India and are very cheap then.
For diabetics, add sweetener at the end of cooking, after step 7. Serves 6-8
1 kg. carrots, 800 gm. peeled weight
1/4-1/2 pint 125-250 ml. fresh skimmed or semi-skimmed milk
100 gm. skimmed milk powder.
100-150 gm. sugar (adjust to taste). Light brown sugar tastes better. If diabetic, you can use sugar free powder
1 tbsp. ghee
A few strands of saffron soaked in 1 tbsp. warm water (optional)
1 heaped tsp. green cardamom powder
50 gm. chopped almonds + pistachio nuts (unsalted)
50 gm. raisins or dry blueberries or dry cranberries or dry cherries (optional)
Wash, peel and grate carrots. A food processor is good for this purpose.
Place carrots and fresh milk in a heavy bottomed pan, bring to boil, lower heat to medium and cook covered until tender, approximately 10-15 minutes. You can give one pressure in a pressure cooker instead. Carrots release their own water, so be careful not to add too much milk.
Heat a non-stick wok or pan and add carrots to it.
Add ghee, milk powder, saffron, raisins, nuts, and cardamom powder.
Cook on moderately high heat now, stirring frequently to stop it from sticking, until all liquid evaporates.
Add sugar/sugar-free and stir fry again until all liquid evaporates and the whole mass comes off the wok surface without leaving any liquid behind. Adding sugar and heating releases some more liquid as sugar melts.
Allow to cool.
Pack in an airtight box and keep in the fridge.
It is best served warm. Re-heat the amount required just before serving. This can be done in a frying pan or in a microwave for 2-3 minutes. Time and power will depend on the amount heated and the power used. One portion will roughly require 20 seconds on full heat.
You can cool it in a tray, then cut into squares and serve it as 'Carrot Burfi'.