Carrot Coconut Burfi

Ingredients

• 1 cup fresh grated coconut
• 1 cup finely grated carrot 🥕
• 1 cup milk
• 1 cup milk powder
• 1/2 cup sugar
• 1/2 cup condensed milk
• 3 tsp ghee (clarified butter)
• 1/4 tsp cardamom powder
• few strands of saffron

Steps

1. In a nonstick pan, add 1 tsp ghee, milk powder and 1/4 cup milk. Stir the mixture while cooking on low flame. It will thicken and form a khoya like consistency. Take it out in a bowl.
2. In the same pan add 1tsp ghee and finely grated carrot. Saute for two minutes. Add 1/2 cup of milk and cook till it thickens, on low flame only. Remove in another bowl and keep aside.
3. In the same pan, add 1tsp ghee and freshly grated coconut and stir on low flame. Cook for two minutes. Add remaining half cup of milk. Cook till the mixture gets semisolid consistency.
4. Add to the coconut mixture, cooked carrots, khoya, condensed milk, sugar. Cook on slow gas till sugar melts. Add cardamom and saffron strands. Then cook for 20 to 25 minutes on low flame. Keep stirring the mixture all the time it is cooking till it forms dough like mixture.
5. Grease a plate with ghee and place the above dough like mixture on it. Flatten with spatula.
6. Garnish with pistachio slices and again tap with spatula. Allow it to cool for an hour. Then cut into square or diamond shaped pieces and serve the sweet.