Coconut Carrot Burfi is a twist to the traditional Coconut Burfi known as Khobbari Mithai in Kannada. Carrots are added to this dense sweet and cut into squares. Vitamin A rich sweet!
Time Required: 20 Minutes
1 Cup Carrot, Peeled and Grated
1 Cup Fresh Coconut, Grated
1 Cup Sugar
¼ tsp Cardamom Powder
8 – 10 Cashew nuts or Raisins
1tsp Ghee/Clarified Butter
Fry Cashew nuts (if using) in Ghee until they turn golden and keep it aside. In a pan add Sugar and little water and stir until the Sugar is dissolved.
Once the Sugar dissolves, add Carrot and keep stirring for 2 minutes.
Add Coconut and cook until the mixture starts leaving the sides of the pan.
Add Cardamom powder mix well.
Pour the mixture on a greased tray.
Decorate with Cashew nuts or Raisins and cut into desired shapes.
Store in airtight containers.