Carrot coconut kobbari mithai (carrot coconut burfi)

 

Ingredients 

Carrot grated ( finely)—1 cup

Fresh grated coconut (kayi turi//nariyal)—1 cup

Sugar —2 cups

Cardamom pods (ellaki//elaichi)—3

Cloves (lavanga )—1

Ghee—3 tablespoon 

Water—1 cup

Method 

Wash and peel the skin of carrots and grate it. Powder cardamom and cloves and keep it ready. Grease a plate or tray with ghee and keep it ready too.

You can just pulse ( once or twice) the carrot and coconut together in a mixer jar to get the even texture or use fine grater to grate carrot. Take a thick bottomed kadai or nonstick pan,add grated coconut, grated carrot and 2 tablespoon of ghee.

Fry until the raw smell of carrot goes away on medium flame. It may take just 3 to 4 minutes and becomes fragrant. Transfer to a plate and keep it aside.

In the same pan add sugar and water and boil until sugar gets dissolved.keep stirring,till you get one string consistency. Once the one string consistency is formed add the carrot and coconut mixture and keep stirring continuously.

Initially the mixture will be watery,keep stirring on medium flame till the mixture starts bubbling.

Add in powdered cardamom powder and 1 teaspoon of ghee .

After sometime the mixture will be frothy and gets thicken up. Switch off the stove.

Pour in the greased plate. Allow it to cool and then cut into square or diamond shaped pieces.

The whole process should be in medium flame otherwise you may miss the right consistency and burfi becomes hard and powdery.