This Indian sweet is intensely and delicately flavored at the same time.
2 cups grated carrots
1½ cups grated fresh or dried coconut
1 cup sugar
2 tsp ground cardamom
2 tsp cooking oil
Mix together the grated carrots and sugar. Set aside for ten minutes to draw the moisture from the carrots.
Add the grated coconut, ground cardamom, and cooking oil to the carrot-sugar mixture.
Cook the mixture over low to moderate heat with constant stirring. Stir and cook, stir and cook, stir and cook until the moisture has all evaporated and the carrots begin to carmelize. Remove from the fire, press the confection into the pan, and and cut into squares while it is still warm.
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Copyright © 2017, Richard Barrans
Revised: 27 June 2017; Maintained by Richard Barrans.