Instructions

Wash the carrots thoroughly with water, drain out the excess water and allow them to dry out completely. Now peel and grate the carrots using a grater, place them in a bowl. Slice the pistachios into thin pieces. Chop each cashew into small pieces. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
Cut the mawa into rough chunks, place them in a bowl and then crumble them using hand. Apply some ghee on a plate and spread it evenly. Place a vessel on flame and pour the milk into it, let it simmer. When the milk starts boiling, add grated carrot into it. Mix it really well and let the carrot cook in open. Keep stirring at regular interval.
Now add ghee into the pan. Mix it really well, stir continuously and roast everything for 3-4 more minutes. After 4 minutes, carrots will get roasted well. Then add sugar into it, mix it really well. When carrot will starts releasing its juice, add crumbled mawa into it. Now roast the barfi mixture until it turns thick and dry. Keep stirring continuously unless mawa will get burn.
Once the carrot mixture turns thick, add cashew powder, some chopped cashews and green cardamom powder into it. Mix everything really well and turn off the flame.
Transfer the carrot mixture on the greased plate and spread it evenly with the spatula. Sprinkle some chopped cashews and pistachios on it, press it gently with the back of a spoon. Let the mixture set completely. When the mixture is set, cut it into 1x1 inch size or desired size pieces. Transfer the carrot burfi on a plate. Carrot burfi are now ready.
Serve these mouth-watering and tantalizing carrot barfi after any meal as a dessert or have them whenever you crave for something sweet. Store these barfi in refrigerator and relish eating for up to 7 days.