Carrot & coconut burfi | gajar ki burfi

This burfi is made with grated carrots, grated coconut, sugar and flavoured with cardamom! Traditional gajar ki burfi does not contain contain coconut, but rather its very similar to how you make gajar ka halwa. Milk powder is added to allow the halwa mixture to set and create burfi. When I made this burfi, I did not have milk powder to thicken the burfi, but I did have desiccated coconut. If you want to make it without coconut, you can replace the coconut for milk powder. The quantities and recipe is slightly different though. I will post a recipe for the milk powder version soon.

This recipe is very quick and makes for the perfect tea-time treat! 

This carrot & coconut burfi 

• Is ready within 30 minutes 
  
  
• Is flavoured with coconut & cardamom
  
  
• Only requires store cupboard ingredients 
  
  
• Keeps well in an airtight container for 2 weeks!

Ingredients 
1 cup grated carrots (make sure they are sweet & ripe)
1 cup desiccated or fresh grated coconut 
1 cup full-fat milk
2 tbsp ghee or butter
1/2 tsp cardamom powder 
1 cups sugar 
Chopped pistachios & desiccated coconut to garnish

Method

• Grease a tray or dish with ghee and keep aside. I used a small rectangular oven dish.
  
  
• In a kadai or deep frying pan, melt the ghee on a medium heat. Add the carrot and coconut and allow to sweat until the raw smell of the carrots to go away and until tender. The carrots will change colour slightly to a darker orange. 
  
  
• Add the full fat milk and cook until the milk has reduced and when the carrots have absorbed all the milk.
  
  
• Next, add the sugar and mix well. The sugar will cause the carrots to release water/moisture again. Keep the mixture on medium flame and keep stirring. The mixture will thicken after 10 minutes. 
  
  
• Once the ghee starts to ooze and the mixture holds its shape then you can switch off the flame. At this stage mix in the cardamom.
  
  
• Transfer the mixture to your prepared dish. Level with a spatula and shape. Sprinkle over the pistachios and desiccated coconut and press lightly into the burfi mixture. 
  
  
• Leave to set & cool completely before cutting into squares and enjoying with a cup of tea!