Line a tray with parchment paper or butter paper and keep it ready.
Wash, peel the skin and grate carrots. Use the bigger hole in the grater to grate the carrots.
Grate coconut and keep it ready. I have used fresh coconut but you can also use desiccated coconut.
Saute cashew nuts in a tsp of ghee and keep it aside.
Heat a tbsp of ghee and saute the carrots and grated coconut on medium heat until the carrot become s a little soft.
Then add milk and cook on medium heat, stirring from time to time until all the milk evaporates.
Once all the milk evaporates, add sugar. After you add sugar, the mixture becomes watery again.
Add cashew nuts, remaining ghee and cook on medium heat stirring until it leaves the sides of the pan. Add cardamom powder and mix well.
Transfer the mixture to the parchment paper lined tray/pan. Since I wanted thick burfis, I used only half the pan to spread the mixture.
Grease a spoon with ghee and smoothen the surface. Leave it to cool. Once it cools, grease a knife with a little ghee and make cuts but do not remove the pieces. Refrigerate for an hour for it to set and then remove the pieces carefully and serve.
You can decorate it with a cashew nut if preferred.
Shelf life – Keeps well in an airtight container or any container with lid in the refrigerator for 3 days.
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