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.