Carrot Burfi

1. 1

   In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.

2. 2

   Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).

3. 3

   Stir in the butter.

4. 4

   Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.

5. 5

   Add more dry milk as needed.

6. 6

   Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.

7. 7

   Garnish with nuts.

8. 8

   Cut into squares when cold.

No additional tips available.