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Carrot Local

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Price : ₹22.00 /1 ₹29.00 -25.00%
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About Carrot
Carrots are root vegetables, Orange may be their best-known color, but they also come in other hues, including purple, yellow, red, and white. Early carrots were purple or yellow.

Benefits
Carrots provide the highest content of vitamin A of all the vegetables. They’re good for your eyes. The vitamin C in carrots helps your body build antibodies that defend your immune system. They can help with constipation. Carrots have calcium and vitamin K, both of which are important for bone health.

Nutritive Value/Benefits
One serving has half cup:
25 calories
6 grams of carbohydrates
3 grams of sugar 
0.5 grams of protein,
73% of  vitamin,
9% of  vitamin K
8% of potassium,
5% of vitamin C
2% of calcium and iron

Storage & Uses
Storage: Fresh, whole carrots will keep for several weeks in the crisper drawer of your refrigerator.

Shelf-Life
7 days

Storage Tips
Fresh, whole carrots will keep for several weeks in the crisper drawer of your refrigerator. If the leafy green tops are still attached, trim those first. Then store them in a plastic bag/Mesh bag with holes in it. Carrot juice, Carrot halwa, carrot jam as well. Carrots can be part of many popular diets, like vegan, keto, paleo.

Carrot Burfi


Recipe:

Method
1.Rinse, peel and then grate 550 grams carrots. In cup measurement, you will need 4 cups grated carrots.
2. Grease a pan or tray with ½ tsp ghee and keep aside.
3. Then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).
4. Add the grated carrots.
5. Mix very well.
6. Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked.
7. takes about 10 to 12 minutes on a low to medium flame.
8. then add 1 cup milk powder (100 to 105 grams).
9. Mix the milk powder with the carrots very well.
10. Saute for a minute.
11. Then add ⅓ cup sugar and ½ tsp cardamom powder.
12. Mix the sugar and cardamom powder with the rest of the ingredients very well.
13. The mixture will loosen up as the sugar melts. Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame. for a more firm and dense consistency in the barfi, you can cook for more 10 to 12 minutes. I wanted a less firm texture, so cooked for less time.
14. When the mixture thickens and reduces, its time to switch off the flame. a test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball.

Setting carrot burfi
15. Immediately, pour the barfi mixture in the greased pan and with a spatula or spoon smoothen the top part.
16. Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa. You can also use any other dry fruits instead of pistachios.
17. Cover and allow the barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature.
18. Slice and Serve carrot barfi. the remaining portions can be refrigerated.

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Shipment Info

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