Instant Microwave Carrot Burfi

Joyous and pious days of Navratri, and an eye over all fasting recipes to snatch on. Well, this happens with me atleast, and I am forced to think that some of you out there, somewhere, must be peeping inside magazines, surfing cooking websites, watchfully watching cookery shows etc. just to merrily find an easy, worthy and pleasing-to-the-tongue type recipe.

The ingredients to be used are limited, common salt prohibited, cereals vanished, and still to go. Believe me, the options are still unlimited. Here's one of the simplest recipes you could easily try your hands on, and Devi Maiyya atleast will be pleased with you, if she happens to be your daughter with a sweet tooth, like mine. ;) 

INSTANT MICROWAVE CARROT BURFI:

Preparation Time: 10 minutes
Cooking Time: 8-10 minutes
Serves: 4
Health Meter:
Carrot is one of the most healing foods that provides the finest and highest quality in nutrients, especially from its juice. It is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.

It is rich with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.

The known phytonutrients in carrots are lutein, lycopene, anti-oxidants alpha, beta and gamma carotenes, zeaxanthin and xanthophyll. You don't need to remember these fancy names, but just remember that phytonutrients are nature's marvelous provision for healing of various diseases.

Fun Facts: 
Wild rabbits do not eat carrots – you have been watching too much Bugs Bunny!

Ingredients:
1. Fresh Carrots : 4 (medium sized)
2. Full Cream Milk Powder: 1 cup
3. Full Cream Milk: 1 cup
4. Sugar: 4-5 tbs or as per taste
5. Cardamom powder
6. Sliced almonds, cashews and pistachios
7. Ghee/ Clarified Butter: 2 tbs

Method:

1. Wash the carrots properly and peel off the outer skin.
2. Grate them either or steam/ microwave carrot pieces for 5 minutes and puree them. ( I prefer the latter, as I love using carrots in baby food, and carrot soup/puree is one of my doll's favorites.)
3. Now add milk powder and milk to the grated/pureed carrots and mix well, so that there are no lumps.
4. Microwave this mixture for 3 minutes on high power with stirring after every 1 minute.
5. Add sugar and microwave for the next 3 minutes with occasional stirring.
6. At last, add the sliced nuts, cardamom powder, and ghee and again microwave for 2 minutes.
7. Check the consistency. This will depend on the type of milk you have used. The correct one is when the mixture starts granulating on the sides and the heart is still soft and slightly milky.
8. Take a greased plate/ mould (done with ghee) and pour this mixture into it.
9. Let it set for a while. You could also refrigerate it for 10 minutes if you are a do-no-wait type person, like me.
10. Cut the burfis in a beautiful fashion and serve chilled.
11. This will feel like a perfect blend of gazar halwa and malai burfi.

Suggestions:

1.  Garnish with sliced almonds, cashews, pistachios and raisins for an extra appeal.
2. If you keep the consistency milkier than the recommended, this will be nothing else but gazar ka microwave wala halwa, so do not worry if the burfi doesn't set properly; you can still confidently serve it, in a hot, fuming way.
3. Always add sugar towards the end to avoid unnecessary stickiness and hardening.
4. This burfi can easily be consumed during a vrat/fast.
5. If you wish to skip the microwave method, you could even prepare this on a gas top.

Did you know: Three Carrots give you enough energy to walk three miles.

Submitting this recipe to:
My event: Cakes, Cookies and Desserts

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