5 large carrots, grated
1 1/4 cups sugar
1/2 cup water
2 tbsps ghee
1/4 cup khoya or condensed milk
1 cup cream
2 tbsps broken cashewnuts
Silver paper & almonds for garnishing

Carrot Burfi

1. Make a syrup with the sugar and water. Set aside.
2. Melt ghee over medium heat. Add grated carrots and stir well, cover and cook over low heat until all the water has evaporated.
3. Add khoya or condensed milk, cream, cashew nuts and syrup to the cooked carrots. Mix well until mixture is dry and comes away from the pan in one mass.
4. Pour onto a greased plate. Cool and cut into squares or any desired shape.
   Serves: 4
   Preparation time: 45-50 minutes