Coconut Burfi

Ingredients
Wet Coconut - 2 cups (finely grated)
Sugar - 1/2 kg
Malai (double cream) - 1 cup
Gram flour - 2 tbsp
Ghee - 2 tbsp

Procedure
Heat 2 tbsp of ghee in a frying pan. Add the gram flour to it and fry for 2 to 4 minutes. Now add coconut, sugar and double cream on low flame with constant stirring. You will need to fry for around 15-20 minutes till coconut releases the water completely. Now take it off from the flame.
Take a flat based plate and apply ghee to it. Pour the above prepared Coconut mix in the plate and spread evenly. Cut into diamond shaped or square pieces and allow to cool. And your delicious coconut burfi is ready to savor.

Author's Note
This can be preserved for around a week. But the earlier you consume the better the taste would be. Don't fry the coconut for too long to burn it.

Dudhi Halwa

Ingredients
Dudhi - 1/2 kg (finely grated)
Khoya (Mawa) - 1/2 kg
Sugar - 1/4 kg
Milk - 1/4 kg
Kismiss - 100 gms
Cashewnuts - 150 gms
Ghee - 50 gms
Cardamom - 5 gms

Procedure
Heat ghee in a deep frying pan. Add the grated dudhi to it and fry it on medium flame. Fry with constant stirring for around 15 minutes till the dudhi starts getting dry. Now add sugar and khoya to this and fry for around 10-15 minutes. When sugar melts add coarsely cut

Cashewnuts, Cardamom powder and Kismiss. Stir for around 5 mins by adding milk to this. And
your tasty Dudhi halwa is ready.

Author's Note
Most important while preparing Dudhi halwa is to fry the grated dudhi on medium flame till dudhi starts getting dry. This is one of the tastiest sweet dishes.

Carrot Halwa (Gajar ka Halwa)

Ingredients
Red Carrot - 200 gms (grated)
Ghee - 20 gms
Milk - 150 gms
Sugar - 100 gms
Cashewnuts - 20 gms
Pista - 10 gms

Procedure
Heat ghee in a deep frying pan. Add the grated carrot to it and fry it on medium flame. Fry with constant stirring for around 20-25 minutes till the carrot starts getting dry. After this add the sugar to this and constantly stir. After around 5 minutes when the sugar gets melted you can add coarsely cut cashewnuts and pista. You may want to add the milk now and stir for another 2-3 minutes. And your Gajar ka halwa is ready.

Author's Note
Most important while preparing Gajar ka halwa is to fry the grated carrot on medium flame till carrot starts getting dry. Also, add the milk is at your discretion. By adding milk you can reduce the sweetness but not the taste.