Prep Time: 15 Minutes
Cook Time: 1 Hour
Serves for 2.
1) 1/2 kg Carrot
2) Sugar 1 Cup
3) 1/2 Liter Milk
4) 1 cup khoa
5) 3 tbsp Ghee
6) ¼ tsp cardamom powder
7) ½ Cup chopped Almond, Cashew nuts, Kishmish
8) Pistachio Slices
Wash the carrot and trim their edges.
Grate all carrot and keep aside.
Heat ghee in a heavy bottomed pan, add grated carrots simmer the heat and saute for 15-20 minutes.
The co lour of carrots would have completely changed.
Now add the milk to the cooked carrot and increased the flame to medium.
Let the carrots cook in milk till the entire mixture almost becomes dry. Keep on stearing to avoid the carrot sticking to the bottom of the pan.
Now add khoa, cardamom powder. Let the carrot cook over medium heat.
Once the milk absorbed add sugar and dry fruits.
Keep stirring until mixture becomes thick.
When done turn off fire.
Transfer all the mixture to the greased plate and press firmly into a square shape.
Let the burfi sit for 2 hours before slicing.
Garnish with pista and serve it.