Carrot Truffles
Ingredients
- 1 & 1/2 cup Carrot grated
- 3/4 cup Sugar
- 1 tsp Cardamom Powder
- 1/4 cup Coconut Flakes
- 3 tbsp Coconut Milk
- 2 tbsp Coconut Oil
Instructions
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In a sauce pan add coconut oil, when oil is hot add carrot and cook for 5 mins on medium flame.
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Add sugar, coconut flakes, cardamom powder, coconut milk and cook for 5 more minutes.
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Keep stirring in between to avoid burn at bottom.
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Turn off flame and transfer mix to a plate or bowl.
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When mix is still warm make bite size balls with hand.
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Store in refrigerator for 20-30 mins before serve.
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Can store in refrigerator for 3-4 days or in freezer for a month.
How do you like it…? let me know in the comments below and don’t forget to follow @theguccha on Instagram & Facebook for live updates and video recipes! Thank you for the support!
