Carrot Coconut Burfi
Carrot Coconut Burfi, a Slight variation to the conventional Coconut Burfi. Adding coconut enhances the flavor. Easy to make dessert! For Diwali and other occasions, this Coconut Burfi is a perfect sweet to share with family and friends!
Servings: 15 Burfis
- 1 Cup Grated Coconut
- 1 Cup Carrot Grated
- 2 Cups Sugar
- 1 Cup Water
- ½ tsp Cardamom Powder
- 2 tbsp Ghee (Clarified butter)
Grease a tray with ghee and set it aside
In a pan, add the ghee. Add grated coconut and carrot and saute in ghee for 4-5 minutes till the raw smell of the carrot goes off and you get a nice aroma. Take this aside
In another pan, add sugar and water. Allow the sugar to get dissolved. Add cardamom Powder
Keep stirring the sugar syrup till the syrup gets thicken up and forms a one string consistency. If you take a drop of syrup and rub between your thumb and index finger, then a string should form, this is the right consistency
Once the one-string consistency is formed, add the carrot-coconut mixture and start stirring
Initially the burfi mixture will look like so watery. Keep stirring, till it gets thicken up and doesn’t stick to the sides of the pan
Switch off the flame and pour the mixture to the greased tray. Grease the back of a spoon with ghee and level the mixture in the tray. Allow it to cool off and then cut into square shaped pieces
Store the delicious carrot Coconut Burfi in an air-tight container and enjoy the sweet!
- Freshy grated coconut is the best choice for this burfi. Also while grating coconut, make sure to take only the white portion without scraping the sides of the shell
- You can store in air-tight container and we can use it for a week.
- Cut the burfi when it is still slightly warm. Once it cools down completely, you will not be able to cut it into pieces.
Serving: 1Burfi | Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g