Carrot delight seasonal dessert, that you can make for any festivals.

Hello, friends! When I mentioned seasonal desserts, I referred to the abundance of excellent vegetables and fruits available in India during winter. We can find many different varieties of local, original Indian vegetables and fruits throughout the year. However, what is commonly sold tends to be cultivated or hybrid-modified produce. Today, I am sharing a recipe that can be used for any religious festival. for Diwali, Christhmas, or Ramdan this recipe gives Respect for all religions.

Ingredients
700 grams carrots
1/2 fresh coconut paste
1/4 cup samoline
2 tbsp coconut oil
1/3 cup sugar
1 tsp beetroot juice
4-5 crushed cardamoms
1 pinch of salt
I was thinking of using corn starch, but I didn't.

Wash and peel carrots.

Grate them using a grater or cut them into small pieces.

Use a mixer to make a fine paste.

Place the paste in a nonstick pan(using non nonstick pan is better to avoid sticking in the bottom during the cooking).

Roast samoline using 2 tsp coconut oil.

When samoline gets aromatic and changes color, remove it from the stove.

Place carrot paste pan on the stove. And stir it to dry out the juice from carrot paste.

Add rosted samoline to carrot paste.

Mix well and stir it continuously to avoid burning.

Add sugar, these carrots are super sweet. Be conscious about sugar
I used 1/3 cup because it is my experiment. It was a little sweet, so use sugar according to your taste.

Keep stirring until the sugar melts.

Pour 1 cup of coconut milk into it. I used ground coconut without it strain i wanted some coconut fibers in it.

Continu stirring.


Use coconut oil in between, a little at a time.

The mixture gets thicker and a little difficult to stir. Just use the folding method like used in cake making.

Add beetroot juice.mix mix mix.

Crush cardamoms and sprinkle into the mixture.

In a tray, place parchment paper/baking paper and sprinkle 1/2 tsp coconut oil.

Stir the mixture. It starts becoming big lumps and not sticking on the edge of the pan, we can see the pan was very clean.

Place the mixture in the greased tray and make it flatten according to your choice of thickness.

Chop 3-4 peeled almonds and some pistachio. to garnish.

Spinkle chopped almonds and pistachio on top and keep in a cold place or refrigerator for about 1 hour.

Cut it according to your choice.
I cut it in a diamond shape.

And enjoy it for any festival or any occasion