Carrot Barfi

• Firstly, in a pressure cooker place a steamer and take 500 grams chopped carrot and pressure cook for 2 whistles or until carrots is cooked well.
• Cool completely and transfer to the mixi and blend to smooth paste.
• Make sure to pass the carrot puree into the filter/strainer making sure the puree is smooth.
• Add ½ cup sugar, ¼ cup cornflour and 1 cup water.
• Whisk well making sure everything is well combined.
• Transfer the carrot mixture to a large Kadai and keep stirring continuously, keeping the flame on medium.
• After 5 minutes, the mixture will start to thicken.
• Now add 2 tbsp ghee and continue to cook. Keep stirring until the mixture will start to hold shape and separate the pan.
• Transfer the mixture to a box lined with parchment paper & level up making sure it is of uniform thickness.
• Rest for 1 hour or until the dessert is set well, then cut into the shape of your choice and roll into desiccated coconut.
• Enjoy carrot delight topped with more nuts.

Source: Hebberkitchen.com

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