Layered Carrot Halwa Coconut Burfi Bars Vegan
User Reviews
5
Layered Carrot Halwa Coconut Burfi Bars Vegan
Description
Layered Carrot Halwa Coconut Burfi Bars blend two Indian-inspired sweet layers: a coconut burfi base made by cooking desiccated coconut with coconut milk, sugar, cardamom, and salt into a soft dough, and a carrot halwa topping cooked from grated carrots, maple syrup, almond flour, sugar, cardamom, flour, and vegan butter until just set. The coconut layer is chilled to firm up before adding the carrot layer, which is cooked until the moisture reduces and flavors meld.
The bars present a balance between the rich, creamy texture of the coconut burfi and the moist, gently spiced carrot halwa. Cardamom provides a fragrant warmth to both layers, and optional lime zest and vanilla variations allow adaptation of the flavor profile. The texture is soft but sliceable after chilling, with a nutty and sweet complexity.
These bars can be served chilled as a vegan dessert or snack, featuring familiar Indian dessert ingredients. Variations include swapping out almond flour for other flours or omitting nuts for allergy-friendly versions. The recipe suggests finely shredding the coconut for proper texture and using whole crushed cardamom seeds for authentic flavor.
Ingredients
For the Coconut Burfi layer
- 1.5 cups desiccated coconut this is just finely shredded coconut. If your shreds are large or medium, pulse them in a blender until they are somewhat closer to semolina
- 1 1/4 cup coconut milk full fat
- 1/2 cup sugar (Indian sweets are sweet! Use 2 tbsp less if needed)
- Pinch salt
- 1/4 teaspoon ground cardamom or crushed seeds of 2 cardamom pods
For carrot halwa layer
- 1 1/4 cup carrot grated
- 2 tablespoons maple syrup
- 1/4 cup almond flour
- 1/4 cup sugar
- 1/4 teaspoon cardamom
- 1/8 tsp lime optional, zest
- 1 tablespoon all-purpose flour or rice flour or cornstarch for gluten-free
- 1 teaspoon vegan butter
Instructions
- Make the coconut Burfi layer: Add the coconut milk and sugar to a pan over medium heat and bring to a boil. Mix well to mix in the sugar. Add in the dessicated coconut and mix well to hydrate all the coconut by pressing and mixing. Cook until the mixture comes together like a soft dough. 7 to 10 minutes depending on the pan and stove. Stir frequently so coconut doesn’t burn.
- Then add in the cardamom and salt and mix in and take off heat. Transfer into a parchment lined brownie pan or baking dish - 8 x 8” or 9x9 inch. Press it evenly with a spatula then put it in the fridge to set for 15-20 mins. (Don’t like coconut, make my almond Burfi or cashew Burfi and use that as the bottom layer instead!)
- Make the carrot halwa: Add the carrots, maple syrup, almond flour to the skillet over medium heat. Cook until the carrots don’t smell raw and and aren’t leaking moisture. 6 to 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 cook longer. Press and mix and bring together like a dough.
- Take the pan out of the fridge. Transfer the carrot mixture to the pan and press and spread it evenly on top of the coconut layer using a spatula. Top with chopped pistachios, press them in. Chill the Burfi for an hour, then remove the Burfi bars using the parchment, then 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
Notes
- Use finely shredded coconut for the burfi layer; if shredded pieces are large, pulse in a blender to approximate semolina texture.
- You can customize flavor by replacing cardamom with vanilla, cinnamon, or nutmeg especially in the carrot halwa layer to create a carrot cake taste.
- For nut-free versions, omit almond flour and substitute with shredded coconut in the carrot layer.
- Crushing whole cardamom seeds fresh enhances the flavor in both layers compared to pre-ground powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Sodium | 20mg | 1% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 2243IU | 45% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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