Skip to main content

Carrot Cashew Coconut Burfi


Entering the 2nd week of Blogging Marathon#57 and this week is going to be Desserts.Today's one is a barfi made with carrot,cashews and coconut.As Diwali is around the corner wanted to share something related to it.
Coming to the recipe,its more similar to the 7 cup burfi but the amount of ghee used is less.Addition of carrot gives a nice color to the burfi.Lets move on to the recipe.............................



                                                              Carrot Cashew Coconut Burfi

    Basic Information

    Preparation time 10 minutes
    Cooking time 25-30 minutes
    Makes  12
    


   Ingredients

IngredientQuantity
Carrot(grated)3/4 cup
Cashews/mundiri1/4 cup
Coconut(grated)3 tbs
Gram flour/kadalamaavu1/2 cup
Sugar/sakkarai1 cup+2tbs
Milk/paal1/2 cup
Ghee/nei5 tbs
Cardamom powder/ellakai1/4 tsp



  Method

  • Grate the carrot and grind it in a blender to a fine paste.Powder the cashews,sieve the gram flour and set it aside.Grease a tray with few drops of ghee and keep it aside.
  • In a thick bottom or non stick pan heat around a tsp of ghee and roast the gram flour in a medium flame till a nice aroma comes out.Care should be take not to over brown the flour.
  • Once the flour is roasted well put off the flame,to the roasted gram flour add the pureed carrot,powdered cashews,sugar,milk and half of the ghee.Mix it well without any lumps.Now turn on the flame to medium and start stirring continuously.
  • Now add the rest of the ghee and stir it continuously,once the mixture becomes slightly thick add in the cardamom powder and mix it.
  • Keep stirring and at one stage the mixture gets thicker and leaves the side of the pan.Now pour the mixture to the greased tray and level.
  • When the mixture reached warm,using a knife or pizza cutter mark the lines of your desired shape.After it cools down completely,cut it.
  • Store it in an air tight container.



  • Here I used the desiccated coconut,instead fresh grated coconut can also be used..
  • After the mixture becomes thicker reduce the flame otherwise it may get burnt.
  •  Finely chopped pistachios can be topped as soon as the the mixture is poured into the tray.

Enjoy............................................................

Check out my fellow blogger participating in Blogging Marathon #57.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more