Sift the flour and icing sugar in a bowl, add the butter and cream cheese, knead together to make a soft dough. Cover with a cling film and refrigerate for 2 hours.
Meanwhile, prepare the filling by heating the butter in a non stick pan, add the finely grated carrot, coconut, sugar and cardamom powder.
Keep stirring in medium to low heat until all the water is absorbed and carrot looks dry, switch off the flame. Let it cool down.
Take out the pastry, roll it out into circle of 15 cm diameter. Spread the filling on top of the circle, cut it into 12 equal triangles. Start rolling from the wider end and make it like a croissant shape. Sprinkle some sugar on top.
Preheat the oven to 180 degree Celsius. Bake it in the preheated oven for 20 to 25 minutes or lightly brown on top. Remove from the oven and transfer it to a cooling rack.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.