Ingredient!
5 large grated carrot
6 tablespoons ghee
6 powdered green cardamom
2 cups sugar
1 handful of cashews
2 cups of water
Preparation!
Heat two tablespoons of ghee in a kadhai and fry the roasted carrot until the raw scent goes.
Roast the cashews and keep them aside.
Boil sugar and water to reach a strict consistency. Add the grated carrot to it and then add remaining ghee.
Stir well until the ghee leaves the sides of the kadhai. Add fried cashew and cardamom powder and mix well.
Pour into a greased plate. Let the burfi cool and cut into pieces.