Gajar Ki Burfi

Ingredients

• 4 cups grated red carrots (gajar)
• ¼ cup ghee
• 3 cups full fat milk
• 1 cup sugar
• ½ teaspoon green cardamom powder
• A large pinch nutmeg powder
• 1 cup grated mawa/khoya + for sprinkling
• 2 tablespoons chopped pistachios + for sprinkling
• 2 tablespoons chopped almonds + for sprinkling
• 2 tablespoons chopped cashewnuts + for sprinkling 
• 2 tablespoons chopped raisins + for sprinkling
• Silver warq for garnish

Method

1. Heat ghee in a kadai, add carrots and sauté for 4-5 minutes. 
2. Add milk, mix and cook, stirring occasionally, for 10-15 minutes or till the carrots soften. 
3. Add sugar, green cardamom powder and nutmeg powder, mix well and continue cooking, stirring continuously, for 3-4 minutes. 
4. Add mawa, pistachios, almonds, cashewnuts and raisins and mix well. Cook, stirring continuously, till the mixture thickens.
5. Transfer the mixture onto a greased burfi tray. Spread it evenly and level the top. Sprinkle mawa, raisins, almonds, cashewnuts and pistachios and press lightly. Apply some silver warq on top. Keep aside to set.  
6. Cut into squares, gently separate the pieces and arrange on a serving plate. Serve.