Layered Carrot Halwa Coconut Burfi Vegan

Why make just 1 dessert when you can make 2? These layered Carrot Halwa Coconut Burfi Bars use only few ingredients and come together super quickly. The perfect bites for any festive season.

These consist of a moist layer of shredded coconut Burfi that tastes a bit like a coconut macaroon with cardamom. The topping is made with sweet, caramelized shredded carrots which we season with a hint of cardamom and lime. DIVINE.

Like all Indian sweets, these burfi bars are seriously sweet but you can reduce the amount of sugar used by a bit to make them less sweet. Indian sweets and desserts are usually served on special occasions and festivals(Indian holidays), they aren’t eaten as an everyday thing. They tend to be small portions and a bit on the sweet side.

They are easily portable, so make for a great edible gift. They last quite a bit so you can make them ahead of time with no problem.

Just make sure you chill them well before cutting them or they will not cut into neat slices.

With those gorgeous layers, they already look pretty impressive but a sprinkling of chopped pistachios takes them to the next level. You could also sprinkle them with some culinary rose petals, or apple culinary silver or top witb other nuts or seeds.

Don’t like coconut, make my almond Burfi or cashew Burfi and use that as the bottom layer instead!

More Indian Sweets:

Vegan Almond Burfi

Vegan Almond Halwa; Instant Pot Badam Halwa (No Oil)

Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars

Vegan Gulab Jamun Dry Mix

Rasmalai Tres Leches Cake (Vegan)

Ingredients:

• for the coconut layer, we simmer desiccated coconut in some full fat coconut milk along with sugar and cardamom
• for the carrot layer, we sautee some grated carrots with maple syrup and sugar to enhance their natural sweetness
• vegan butter is added for richness
• almond flour is the sub used for the khoya(milk solids)
• flour helps thicken the carrot mix
• the carrot layer is also flavored with cardamom and a hit of lime zest

Tips:

• For this recipe, I use finely shredded coconut. If your shreds are large or medium, just pulse them in a blender until they somewhat closer to semolina
• I use cardamom as the main flavor but you can change it up to your preference. Use vanilla or add some cinnamon and nutmeg to the carrot layer for a carrot cake flavor.
• For making without nuts omit the pistachios and almond flour. Use shredded coconut instead of almond flour in the carrot layer
• glutenfree: use rice flour or cornstarch for glutenfree burfi bars
• Indian sweets are seriously sweet! If you don’t have a major sweet tooth, use 2 tbsp less if needed

How to make Vegan Carrot Halwa Coconut Burfi

Add the coconut milk and sugar to a pan and bring to a boil over medium heat , stir to mix in the sugar.

Add in the coconut and mix in. cook until it comes together like a soft dough. 7-10 mins

Then add in the cardamom and mix in and take off the heat.

Press into a lined baking dish – 8 x 8” or 9 x9 inch.

Make the carrot layer: Add the carrots maple syrup almond flour to the skillet and cook until the carrots are somewhat dry and not leaking moisture. 6-8 mins

Then add the sugar, flour, cardamom , zest if using and butter and mix in.

Cook for another 5 to 8 minutes. Taste to check if the carrots are cooked and caramelized to preference. Else continue to cook.

Press and mix and bring together like a dough.

Spread this over the coconut layer.

Top with chopped pistachios. press them in and chill for an hour.

Remove the Burfi bars from the pan using the parchment. Slice and serve.

Storage: Store on the counter if using in a few hours. Else refrigerate for upto 4 days. Freeze for upto a month

Variations

• Use vanilla instead of cardamom for flavor
• Make a thicker carrot layer. Double up on the carrots. Cook longer and make a thicker halwa layer