Carrot Beetroot Barfi

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The festival season officially started with Janamashtami and we lady colleagues started going through our wardrobe to look for the nine dresses we planned to wear this year to match the colour codes during the nine days of the Navratri festival which comes in October. Its fun to dress up in heavy Indian clothing though its not the most comfortable dress for travel and to work in. But nevertheless we were determined to make use of this opportunity to show off our wardrobes! Here are some pics of our coordinated dressing in train and at work.

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So that was red, blue, pink, yellow on various days!

And how can a festival be complete without sweets. And if it’s a healthy sweet in some small way then that’s even better. Though I was already squeezed for time after spending extra hrs at ironing wearing sarees and matching jewellery, I managed to make this really easy barfi. And whats healthy about this barfi is beetroot, carrot and very little cocoa butter.

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I followed the same process as done in gajar halwa, only I added cocoa butter instead of ghee and let it cool in the fridge. The cocoa butter hardens when cooled, giving it a firmer shape.

Ingrediants: (makes 16 small pieces)

Carrots – 2

Beetroot – 2

Sugar –  1/2 cup

Cocoa butter – 2 tsp

Cardamom – a pinch or two

Almonds, coconut milk – 1-2 tsp (optional)

 Method:

– Grate carrots and beetroot. I just pulped them in a mixie as texture is not important in burfi.

– I pressure cooked them in a cooker with very little water (about 2-3 tsp) instead of the traditional way of slow cooking in milk as done for halwa. Then open the cooker when still hot and cook in coconut milk for 2-3 minutes.

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– Then add the cocoa butter and slightly fry the pulp in it for next 5-7 minutes.

– Now add the sugar and cardamon powder and cook some more for another 2-3 minutes. Add almond powder/coarse almond for richer taste.

– Now pour the mix in a shallow dish and press it down. Cut into shapes and let it cool in a fridge or over night.

– Break along the cut marks and decorate with dry coconut flakes or any topping of choice.

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About kalpanamudaliar

Hello friends! Cooking is my passion and so are animals and hence this blog on vegan recipes. I live with my two rescued indidogs Bobo and Choco and am absolutely crazy about them maybe a little less than how much they are about me. This blog is about my experiments with varioud foods and providing vegan alternatives for a guilt free living.
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