Mix the cashew nuts in water and make a fine paste.
In a pan, mix the paste and the sugar. Then heat the mixture at a high temperature. Keep stirring till it slides off the sides of the pan. When the mixture cools, mash it with your fingers and divide it into 3 portions.
Now take a piece of the carrot murabba and fold it over the green cashew mixture. Then add the yellow mixture and on top of it the red mixture.
In this manner, make all the carrot murabba and keep it in the fridge for 1 hour. Then remove from the fridge and cut the murabba in big pieces and serve.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.