CARROT COCONUT BURFI

 INGREDIENTS

For coconut layer

2 cups desiccated coconut powder

1 cup milk

1 cup sugar

1 tsp cardamom powder

1 tbsp ghee

 

For Carrot Layer:

For carrot puree

1 cup roughly chopped carrot

1/4 cup water

 

For burfi

2 cups milk powder 

1/2 cup sugar

1/2 cup carrot puree 

2-3  tbsp water 

2 tbsp ghee

pinch of orange colour

Chandi varak and chopped pistachios for garnishing

METHOD

Roast coconut powder in ghee for 1-2 minutes, don't turn it brown.

Add milk and cook on low flame till it's completely absorbed.

Add cardamom powder and sugar.

Cook on low flame till water from sugar is completely absorbed and it comes together like a dough.

Spread it on greased or lined tray.

Keep it in the fridge till the time we make second layer.

 

For second layer

Boil carrot with 1/4 cup water till it's done

In non-stick pan, add ghee and milk powder with sugar

Roast for 1-2 minutes, add carrot puree and colour

Add 2-3 tbsp water

Cook on low to medium flame till it comes together like a dough.

Spread on coconut layer

Put chandi varak and top with chopped pistachio.

Let it set in fridge for 4-5 hours.

Slice as desired and serve

You can store this in fridge for 7-8 days.