Carrot Burfi

1 Cup grated carrot
• 1/2 Litre milk
• 5 tbsp Ghee
• 1 Cup grated coconut
• 1 Cup sugar
• 1/2 Cup broken cashew nuts
Preparation Method: 

Fry separately the grated carrot and grated coconut without using oil or ghee.
Boil the milk with sugar until later dissolves. Keep stirring.
Mix the fried carrot and coconut and again stir. It should become thick.
When it is cooked well, add the cashew nut pieces.
Apply ghee on a tray and put the mixture in it.
Cut it into pieces when cool.
Carrot burfi is ready to serve.



Chef's Name: 
Rehana Khambaty