Gajar Coconut Burfi

Ingredients:

• Gajar finely grated- 1 cup
• Coconut (finely grated/grinded) 1/2 cup or 1/3 cup 
• (Remove the brown part of the coconut flesh)
• Sugar- 3/4 - 1 cup
• Ghee/ Clarified butter- 1 tbsp
• Cardamom powder- 1 tsp 
• Cashew nuts/ Almonds- a handful for decoration
• Milk Powder- 2 tbsp (optional)

Method:

1. Wash and peel the skin of gajar or pink carrots. Finely grate or grind. 
2. Remove the brown skin of the coconut flesh, chop only the white part and grind it.
3. Take a nonstick pan and add 1 tbsp of ghee.
4. Add the grated gajar and saute. 
5. Keep the heat in simmer or medium. 
6. Stir occasionally and cook the gajar for 10 minutes.
7. Add grated coconut and mix. 
8. Cook for another 5 minutes. 
9. Add milk powder (optional). It tends to form lumps. So, mix it thoroughly. 
10. Add sugar and mix.
11. The sugar will melt and the mixture will cook in the liquid. 
12. Keep the heat on medium and stir occasionally. 
13. The mixture should come together and form a ball. 
14. Then it is ready to be transferred to a plate. 
15. Apply ghee on a plate and add this mixture. Spread it evenly using a spatula. 
16. Lightly press the cashews or almonds onto the surface of the burfi. 
17. Let it cool. Cut into desired shapes. Apply a bit of ghee to the knife to prevent it from sticking to the burfi. 
18. Separate the pieces, serve. 
19. Store in an airtight container for up to 4 days. 

Gajar Halwa (Pink Carrot Halwa)

Ingredients:

• Gajar- 1/2 kg
• Sugar- 1 cup
• Milk- 1/4 cup
• Water- 1/4 cup
• Ghee- 3 tbsp (clarified butter)
• Chopped nuts- Cashews, Almonds, Pistachios, Melon seeds, Chironji (the bigger ones roughly chopped)
• Cardamom powder- 3/4 tsp

Method:

1. Wash, peel and finely grate the gajar. 
2. Add 1 1/2 tbsp ghee to a thick bottom pan and add the grated gajar. 
3. Cover with lid and cook for 5-8 minutes in simmer. 
4. Mix regularly to avoid burning. 
5. Add milk first and cook for 3 minutes. 
6. Then add water (or double the quantity of milk). 
7. Increase the heat to medium. 
8. Keep the lid on and cook until the gajar is tender. It will take about 10-12 minutes. 
9. Add cardamom powder and mix well. Keep stirring to prevent the mixture from sticking to the pan. 
10. Once the gajar gets tender, add sugar and mix well. 
11. Remove the lid and let it cook until the sugar dissolves. 
12. Add the chopped nuts (or fry them in ghee and add) to the cooking halwa. Keep some aside for garnish.
13. Add the remaining 1 1/2 tbsp of ghee and mix well. 
14. The halwa will become thicker and comes together. 
15. It will take about 10-12 minutes. 
16. Take into a serving bowl and top with more nuts. 
17. Serve hot or cold. 
18. The halwa stays good for 3 days in the refrigerator.