Carrot Burfi

Carrots – 1/2 kg grated
Khoa – 125 gms
Cardamom powder – 2 teaspoon
Castor sugar – 50 gms
Kewrs Essence – 4 drops
Silver leaves – 2
Heat the ghee.
Add the carrots and fry for 5 minutes.
Add water.
Simmer till carrots become tender.
Allow the water to dry up.
Add the sugar.
Stir till it is mixed well and there is no water.
Add cardamom powder and essence spread out on an upturned greased plate.
Cool. Cut into squares.
Decorate with silver leaves.


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