By Parvathy B Nair, Co founder of Tastejet
Carrot Coconut Halwa/Burfi
- Grated carrot 5 Cups
- milk 1 Cups
- Grated coconut 0.5 Cups
- sugar 1 Cups
- Crushed cardamom 4 Nos
- Ghee 2 Tablespoons
- Cashews / pista : 2 tbs
Rinse, peel and grate the carrots.
In a kadai or Thick bottomed pan , combine carrots and milk together and bring it to boil under medium flame, then simmer the flame. Keep stirring in between.
When milk has 75% reduced, add grated coconut and stir well.
Simultaneously make sugar syrup in 1 cup water in another pan with 1 thread consistency.
Add Sugar syrup to the carrot coconut mixture, stir well since the mixture get thicken quickly
Immediately add ghee, stir well . Off the flame.
Add cashews and dry fruits to garnish.