Carrot Burfi

• 1 lb carrots
• 2 1/2 cups milk
• 1 1/4 cup sugar or alter to taste
• 1/2 tsp cardamom powder
• 2 tsp each chopped cashewnuts and almonds
• 1 tsp ghee

Grate the carrots. In a sauce pan cook the grated carrot with milk and saffron. After it is cooked and gets to thicken, add sugar, cardamom and nuts in low flame and remove from heat. Grease a plate with ghee and pour the carrot mixture. Cut into burfis.