- firstly, in a large kadai heat 2 tbsp ghee and roast in 450 gm grated carrot.
- saute in 5 minutes, or till the colour changes lightly and shrinks.
- now add in 245 gm condensed milk and stir well.
- boil for 5 minutes or till the carrot turns soft
- stir occasionally, till the milk reduces completely and thickens.
- now add in 2 tbsp of sugar and mix well till the sugar melts and thickens.
- add 1 tbsp chopped almonds and grated coconut to give a good mix and cranchyness
- make sure there are no lumps formed in the mixture and separates from pan.
- furthermore add in ¼ tsp cardamom powder and mix well.
- transfer the prepared mixture into greased plate lined with baking paper.
- set well forming a block.
- For top layer , in a pan put condensed milk and paneer and mixed it well.
- Put the malai paneer on the gajar.
- now top with few chopped almonds and press slightly.
- now unmould and cut into square pieces.
- finally, serve gajar malai paneer cake or store in airtight container.
Gajar paneer malai barfi
By Ilamnaz Khatoon
Dec, 10th
925
Servings
6 persons
Cook Time
45 minutes
Ingredients
6
- 8
Ingredients
- Ghee
- Grated carrot
- Icing sugar
- Condensed milk
- Cardamom powder
- Chopped Almonds
- Grated coconut
- Paneer
Instructions
Notes/Tips
1. Firstly, make sure to roast the carrot well with ghee to enhance the flavour and remove the rawness of carrot. 2. Additionally, replace milk with condensed milk to make gajar paneer malai cake more rich. 3.Finally, carrot burfi taste great when cooked on low to medium flame.
