Choco Carrot Fudge / Burfi is a simple fusion to Indian Traditional sweet Carrot Halwa .. Same delicious Carrot Halwa with awesome taste of Chocolate Ganache 🙂 🙂 ..
Winter is the best season for Delhi Carrots. Juicy, Tender, Sweet red Carrots makes this delicacy extremely tasty. Layer of Chocolate Ganache makes it unique . What else can be the best to celebrate Blog Anniversary. Yes its 2nd Anniversary of Ruchisvegkitchen . And this is 200th post on blog , its really great, isn’t it ? 🙂 🙂 Before 2 years I have started this blog just for fun , support from family and all friends made it successful . It has became passion now. Thank you so much each and everyone.
Learnt so many things in these 2 years and hope to learn more in next years. A successful post, a failed post , an encouraging comment, a critcised sentence everything teach so many things.
Carrot Burfi is almost same as Carrot Halwa. In carrot burfi we have to cook more so sugar cooks more and Burfi sets after cooling. This is a quick method. One can cook in traditional way too where carrots are slow cooked with Milk. One can make with condensed milk too. Making in microwave is also easy. Here I have added Milk Powder, so it minimises the cooking time and texture also turns great ..
One can just avoid chocolate ganache fusion and enjoy just Carrot Burfi alone. Add some Roasted Pistachio , Almonds and Cashews . Or another version can be, use Khoya/Evoporated Milk and add choco make as traditional burfi and then make layer with carrot burfi.
For Carrot Burfi
- 1 kg Red Delhi Carrots
- 2/3 cup Sugar
- 3-4 tsp Ghee (Clarified Butter)
- 1.5 cup Milk Powder
- 1.5 cup Milk
- 1 tsp Cardamom Powder
For Chocolate Ganache
- 1 cup Heavy Cream
- 1 cup Chocolate
- 1 tsp Honey
- 1 tsp Vanilla Essence
Rinse, peel and grate the carrots. Mix milk powder and milk nicely. This is the best way to add milk powder in carrots. In a non stick wok, melt Ghee. Add grated carrots . Mix well and allow it to cook for 4-5 minutes. Now add Milk +milk powder mixture. Mix well and allow it to cook on medium flame. Keep stiring continously. Cook till milk gets evaporated and it starts thicking. Now add sugar and cardamom powder.
As sugar melts, the mixture will be watery. Keep stiring continuously. When mixture thickens and reduces, no bubbles there in wok, its time to switch off the gas. Pour the mixture in greased try . For more densed texture one can cook for more couple of minutes.
Add dry fruits at this stage, if you are adding any. With the help of spetula or spoon, smoothen the top part.
For Chocolate Ganache.. In a bowl take semi sweet chocolate chips or chopped chocolate. Add honey and vanilla essence too. In a pan heat heavy cream till it starts bubbling. Pour hot cream on chocolate and allow it seat undisturbed for 8-10 mins. With a spoon or spatula mix it nicely. Make sure this ganache is smooth. Honey will give shiny look.
Pour Ganache on Carrot Burfi. Spread it evenly. Allow it to set for couple of hours. Or one can keep in refrigerator for 1-2 hrs .
Cut in pieces and Enjoy. One can store in air tight container . Enjoy this winter speciality of India 🙂 🙂
Hope to get more love and blessings in coming years.. Thank you once again .
Happy Cooking 🙂 🙂