Ingredients

The following ingredients have 4 Servings
  • 1 lb Carrots (grated)
  • 1 ½ cups Sugar
  • 1 tbsp Cornstarch
  • 1 ½ cups Walnuts (coarsely or finely chopped)
  • ¼ cup Coconut powder
  • 1 cup Water (plus 2 tbsp)

Instruction

  • In a heavy bottom pan, combine the carrot, sugar and 1 cup of water.
  • Cook over medium low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 mins. It might take longer, but cook until the liquid has almost disappeared.
  • At this stage add the cornstarch dissolved in 2 tbsp of water to the carrot mixture.
  • Mix well and using a potato masher, mash the carrots well.
  • Now stir in the walnuts and mix. Remove from flame.
  • In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom.
  • Now spoon the carrot mixture into the dish and spread evenly. Use a spatula or your finger tips to even it out in the top.
  • Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool in room temperature for about 3-4 hrs.
  • Now cut into 1 inch squares and serve! If preferred, sprinkle more coconut powder when serving.