Carrot Halva & Burfi 4 Made With Clotted Cream Or Double Cream Or Malai
Gajar Ka Halwa
This is another quick version of this very popular North Indian winter sweet, using clotted cream or double cream or malai. You can reduce the amount of sugar from the traditional recipe or sweeten it with sugar free sweetener. It can be kept in the fridge for up to a week. Heat in a microwave for serving. Serves 6-8
1 kg. carrots, 800 gm. peeled weight
225 gm Clotted Cream/double cream/Malai, the thick milk skin formed of boiled full cream milk, when chilled in the fridge.
A few strands of saffron (optional)
2 heaped tbsp. sugar, adjust to taste, I often use less or replace it with 1 1/2 tbsp. ‘sugar free’ sweetener.
1 heaped tsp. green cardamom powder
50 gm. chopped almonds and/or green pistachio nuts or cashew nuts
50 gm. raisins (optional)
Wash, peel and grate carrots. A food processor is good for grating carrots, does the job in minutes.
Heat clotted/double cream in a heavy bottomed pan (I use a non-stick wok), boil briskly until it is bubbling.
Add carrots, sugar and cardamom powder.
Cook on high heat, stirring all the time, until most of the milk has been absorbed. This only takes minutes.
Turn heat off.
Add chopped nuts and mix them in. Allow to cool.
Transfer to a box/glass container with an airtight lid. This prevents other smells seeping in.
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 1 minute. Time and power will depend on the amount heated and the power used. One portion will roughly require 20 seconds on full heat.
BurfiYou can spread it on a tray to a thickness of 2-3 cm., pressing chopped nuts onto its surface, Allow to cool, then cut into squares or diamond shapes and serve it as 'Carrot Burfi'.