Carrot burfi

Carrot burfi is simple yet it is classic dessert prepared in less time. Almost it varies little from coconut burfi. We can prepare this burfi at home with simple ingredients available at home. I tried this recipe for aval kitchen. This sweet got published in Aval Kitchen during August 2016. As carrot contains its nature color and sweetish flavor it adds an additional richness to this recipe. I love to eat the burfi hot, as I don't have patience to wait until it cools off :).

Preparation time: 15 mins
Cooking time; 20 mins

Ingredients:

Carrot - 1 1/2 cup(grated)
Coconut - 1 cup (grated)
Sugar - 2 1/4 cup
Ghee - 4 tablespoon
Cardamom powder - 1 teaspoon
Almond - 5 nos
Cashew - 5 nos

Method:

1. Grease tray with butter or ghee and keep it aside.
2. Wash,peel the skin and grate carrot. Grate using bigger hole in grater.
3. Grate fresh coconut and keep it aside.
4. Heat 2 tablespoon of ghee in a thick bottom pan/ kadai and add grated carrot and saute well in medium flame until carrot turns little soft.
5. Add grated coconut and mix well until raw smell of carrot and coconut vanish off.
6. Now add sugar, cardamom powder and mix well until carrot mixture foaming up.
7. Add remaining 2 tablespoon of ghee and stir frequently until moisture evaporates and thick consistency is formed. Make sure when you take small portion of mixture outside, you can make balls out of it. It is the right consistency and indication to switch off the flame.
8. Pour the burfi consistency to greased tray and press the mixture with spatula tightly. Allow it to cool for 10 minutes. With the greased knife cut into square shaped burfi.
9. Once it is cooled off completed, you can cut into pieces and serve by adding badam/ cashew over it.