Friday, April 29, 2011

Carrot Coconut Burfi


Coconut - 1 large
Carrots - 2 medium sized
Sugar - 3/4 cup
Cardamom Powder - 1 tsp
Cashew nuts - 10
Ghee - 3 tbsps


  1. Boil carrots.
  2. Grate coconut and finely blend it.
  3. Add boiled carrots and blend it again.
  4. Boil sugar and 1/2 cup water in a thick bottomed wok and boil until it forms a single thread consistency.
  5. Immediately add blended coconut and carrot paste and continue stirring continuously.
  6. Add cardamom powder, ghee and cashew nuts and stir until it forms a lump.
  7. Turn off the heat and spread it on a greased tray.
  8. Cut into desired shapes and let it cool.
  9. Serve.


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