Ingredients

• 2 cups grated carrot (peeled)
• 2 cups milk
• 1 cup cashew nut, powdered
• 2 cups sugar
• 1/4 cup ghee
• A few drops of almond essence

How to Make Carrot and Cashew nut Burfi

• Cook carrot with milk till it softens.
• Cool and grind smoothly.
• Pour into a thick kadai.
• Add cashewnut powder, sugar and ghee.
• Keep stirring till the mixture turns into a thick lump that comes away from the sides of the kadai. (To test, take a tsp of the mixture and drop on a small plate).
• Rub with the back of the spoon.
• If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right.
• If not, cook for some more time. To check, remove the kadai from fire.
• Stir in little essence and pour on a greased thali.
• Cool it till it gets firm and cut to pieces for serving.