Pressure cook grated carrots in 1/2 cup water till tender (about 4-5 whistles on high flame). If there is excess water, continue to cook on low flame till it's dried. Transfer the cooked carrots to a wide non-stick pan.
Add condensed milk, ghee and cornflour to cooked carrots. Mix well.
Cook the mixture with constant stirring till it becomes thick and starts leaving the sides of the pan.
Grease a serving dish with ghee. Remove from fire and spread on to the greased-plate and garnish with nuts. Leave it aside for half an hour to set. Slice and serve.
I got around 15 medium size pieces from the above qty. You can keep it at room temp for a day. For longer shelf life, refrigerate. You can also use Pistachios or Almonds or a combination of nuts for garnishing.
This Carrot Burfi was printed from https://mariasmenu.com/desserts/carrot-burfi.
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