INGREDIENTS
For coconut layer
2 cups desiccated coconut powder
1 cup milk
1 cup sugar
1 tsp cardamom powder
1 tbsp ghee
For Carrot Layer:
For carrot puree
1 cup roughly chopped carrot
1/4 cup water
For burfi
2 cups milk powder
1/2 cup sugar
1/2 cup carrot puree
2-3 tbsp water
2 tbsp ghee
pinch of orange colour
Chandi varak and chopped pistachios for garnishing
METHOD
Roast coconut powder in ghee for 1-2 minutes, don't turn it brown.
Add milk and cook on low flame till it's completely absorbed.
Add cardamom powder and sugar.
Cook on low flame till water from sugar is completely absorbed and it comes together like a dough.
Spread it on greased or lined tray.
Keep it in the fridge till the time we make second layer.
For second layer
Boil carrot with 1/4 cup water till it's done
In non-stick pan, add ghee and milk powder with sugar
Roast for 1-2 minutes, add carrot puree and colour
Add 2-3 tbsp water
Cook on low to medium flame till it comes together like a dough.
Spread on coconut layer
Put chandi varak and top with chopped pistachio.
Let it set in fridge for 4-5 hours.
Slice as desired and serve
You can store this in fridge for 7-8 days.
