Dessert for 12

Carrot Coconut Burfi Bars

Name: Carrot Coconut Burfi Bars
Total time: 110 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 1 1/2 cups desiccated coconut; 1 1/4 cup full fat coconut milk; 1/2 cup sugar; 1 pinch salt; 1/4 tsp ground cardamom or crushed seeds of 2 cardamom pods; 1 1/4 cup grated carrot; 2 tbsp maple syrup; 1/4 cup almond flour; 1/4 cup sugar; 1/4 tsp cardamom; 1/8 tsp lime zest (optional); 1 tbsp all purpose flour or use rice flour or cornstarch for gluten-free; 1 tsp vegan butter

Coconut burfi and cardamom carrot halwa form two sweet layers that cook separately before chilling together.

Typical price

$1.47for 4 servings

$0.37 per serving$1.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

110 minstart to table
Involveddifficulty
12servings as written
$typical cost tier

Indian Vegetarian Budget Desserts

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Shredded coconut$0.30/oz typical	4.5 oz	$1.35Typical price
Coconut milk$0.14/oz typical	11 oz	$1.49Typical price
Carrots$1.09/lb typical	0.35 lb	$0.38Typical price
Lemons and limes$0.60 each typical	a little	$0.00Typical price
Margarine and vegan butter$0.25/oz typical	a little	$0.04Typical price
Total for the servings shown		$4.41

Pantry staples you likely have

Sugar and brown sugarDried herbs, spices and seasoning blendsHoney or maple syrupFlourCornstarch, vanilla, yeast, cocoa

Not included in the cost.

Ingredients

1 1/2 cups desiccated coconut
1 1/4 cup full fat coconut milk
1/2 cup sugar
1 pinch salt
1/4 tsp ground cardamom or crushed seeds of 2 cardamom pods
1 1/4 cup grated carrot
2 tbsp maple syrup
1/4 cup almond flour
1/4 cup sugar
1/4 tsp cardamom
1/8 tsp lime zest (optional)
1 tbsp all purpose flour or use rice flour or cornstarch for gluten-free
1 tsp vegan butter

Steps

Cook the coconut, coconut milk, sugar, salt, and cardamom in a 10-inch skillet over medium-low heat for 18 minutes until thick.
Press the coconut mixture into a greased 8-inch square pan and chill it for 20 minutes.
Cook the grated carrot, maple syrup, almond flour, sugar, cardamom, lime zest, and flour in the skillet over medium heat for 20 minutes until dry and soft.
Stir in the vegan butter for 1 minute, then spread the carrot mixture over the chilled coconut layer.
Chill the layered bars for 45 minutes, then cut them into squares.