Dried Fresh Whole Milk Carrot Toffee

Burfi Gajjar

Preparation info
    • Difficulty

      Easy

Appears in

By Mrs Balbir Singh

Published 1961

  • About

Ingredients

  • 2 lb (910 g) carrots (gajjar)
  • 3 to 4 ozs (

Method

Wash, scrape and shred the carrots finely. Heat the ghee, add bruised cardamom seeds and cook for about 2 minutes. Add the grated carrots and fry for 5 minutes. Then add water and cover; when it comes to the boil, reduce the heat and allow it to simmer till the carrot shreds become tender. An alternative is to pressure-cook for 3 minutes at 10<