Ingredient!
5 large grated carrot
6 tablespoon ghee
6 powdered green cardamom
2 cup sugar
1 handful of cashew nuts
2 cups of water
Preparation!
Heat two tablespoons of ghee in a kadhai and fry the grated carrot until the raw scent.
Bake the cashew nuts and set aside.
Boil sugar and water to achieve consistency. Add the grated carrot and then add the remaining ghee.
Stir well until ghee leaves the sides of the kadhai. Add fried cashews and cardamom powder and mix well.
Pour into a greased plate. Allow the burfi to cool and cut into pieces.