Carrot Burfi

                 
A colorful tasty Indian Sweet!

Makes 15 burfi's.

Ingredients:
Carrots - 3 cups (grated and packed into cup)
Ghee - 1 1/2  cup
Sugar - 1 cup
Sliced Almonds for garnish.

Method of Preparation:
1. Heat Ghee in a kadai. Add grated carrots and cook till all the moisture evaporates and the raw smell goes.
2. Add sugar. Mix well with the carrots and keep stirring on medium heat for about 8-10 mins.
3. Keep a plate aside and put half tsp. of the mixture on the plate. Allow to cool. Now try to roll the mixture into a ball with your fingers. If it forms a soft ball then your barfi is ready. If it does not and water separates out from the carrots it means it still needs cooking.
4. As soon as the burfi is ready pour it onto a plate and cut into shapes while warm. decorate with sliced almonds or any other crushed nuts. Tilt the plate to drain the extra ghee. You may use this ghee for cooking any other sweet or while making chapathi's.
5. Remove them from the plate after it has cooled and serve. This burfi will stay fresh for about a week in an air-tight container.

Rava Laddu

A great Diwali sweet, Rava Laddu's are quick and easy to prepare. Enjoy them fresh as they wont last long. A week in a air-tight container is the maximum time they'll last, although you dont have to worry much as they'll disappear much before that.

makes about 20-25 laddu's

Ingredients:
Rava/fine semolina - 2 cups
Powdered sugar - 1 1/2 cups
Fresh shredded Coconut - 1/4 th (use only the white)
Milk - 1/4 cup (cold)
Ghee - 1/2 cup
Cardamom powder- 3 pods
Raisins - 1/4 cup
Cashewnuts - 1/4 cup

Method of Preparation:
1. Heat 1 tbsp ghee in a kadai. Put in the cashewnuts and roast for a min untill golden. Drain onto a tissue paper. Do the same with the raisins.
2. Pour the rest of the ghee into the kadai. Keep the heat on low. Add the fine rava and roast untill you get a fragrant aroma. Keep turning with a spoon to avoid the rava from becoming brown. Put off from heat and keep aside to cool.
3. Meanwhile in a large bowl mix powdered sugar with the fresh coconut and cardamom powder. Add the nuts and raisins. Add the roasted rava. Mix untill all the ingredeints are well blended.
4. Add cold milk, just enough for binding (about a tablespoon a time) to small potions of the rava mix and make big lime size balls.
5. Serve fresh.

Tips: Always use fine Semolina, also called as Bombay Rava.
If you're coconut contains too much water you may refrigerate it for about an hour before preparation.
If you like you're sweets really sweet,taste you're mix before adding milk to make laddu's and you may increase the quantity of sugar to your liking.