Meena's Taste Mantra

Carrot Coconut Layered Burfi - a delectable combination! Diwali Special!

Amma loves to experiment not just with ingredients, styles of cooking to types of cuisines but also in the manner the same gets presented. Normally we make Coconut Burfi, Coconut and Carrot Burfi, Carrot Burfi or Gajar ka Halwa. This time for Diwali, Amma decided to make a visual delight by combining two beautiful ingredients - Carrot and Coconut - without they losing their identity but yet a wholesome sweet! A layered Burfi!

The aroma when this is being made is simply delightful! I guess Diwali is the time when the calories are excused and all the traditional goodies are relished! But being responsible toward a healthier you, better to burn out the excess calories by increasing our activity levels too!

INGREDIENTS

For Coconut Layer
1 cup Coconut, grated
1 cup Sugar
1/2 cup Milk
1 tsp Homemade Ghee | Clarified Butter
1/4 tsp Elaichi | Cardamom Powder
For Carrot Layer
1 1/2 cup Carrot, grated
1 Sugar
1/4 cup Water
1 tsp Homemade Ghee | Clarified Butter
1/4 tsp Elaichi | Cardamom Powder
1 tsp Pista. finely chopped
1 tsp Badam | Almond, finely chopped
1/2 tsp Homemade Ghee | Clarified Butter, for greasing tray

METHOD

Pulse grated coconut just to break down the coconut gratings to smaller size. Keep aside.
In the same mixer jar, pulse grated grated carrot twice. After giving it a pulse, check and if need be pulse again. Keep aside.
Grease the tray and keep aside.
For Coconut Layer

In a thick bottomed kadhai, add milk and sugar. Place on high flame,
Once sugar is dissolved completely, add coconut, ghee and elaichi powder..
Mix continuously, on medium flame, till the mixture thickens and separates from the sides of the kadhai. This should take approximately 10 minutes.
Switch of the gas and spread the coconut layer on to the greased tray, as per required thickness. Keep aside.

For Carrot Layer

In the same kadhai, add water and sugar. Place on high flame,
Once sugar is dissolved completely, add carrot, ghee and elaichi powder..
Mix continuously, on medium flame, till the mixture thickens and separates from the sides of the kadhai. This should take approximately 15 minutes. add half of the chopped pistas and almonds. Mix well.
Switch of the gas and spread the carrot layer on top of the coconut layer, evenly.

Immediately add remaining chopped nuts and press well and cut to desired shapes.
Once the Carrot Coconut Layered Burfi comes to a room temperature, store in air tight container.

Note:

a. Grease the spatula or ladle before spreading the respective layers.

b. This will last fresh in room temperature for a week as this has coconut in it.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.