Suggestion:
After adding mawa in carrots, keep stirring the mixture at regular intervals. Make sure it doesn't stick to the bottom of pan.
You can also use coconut powder or almond powder, in place of cashew powder.
For making 12-15 barfi pieces
Time - 1 hour
Put milk in any vessel and place it on flame for boiling. When milk starts simmering, add grated carrots into it and mix really well. Stir at regular intervals.
Chop cashews-almonds in small pieces, peel cardamom and make powder. Crumble the mawa as well.
When milk dries completely, add ghee into it and stir constantly for 3 to 4 minutes. Roast it nicely.
When carrots are roasted nicely, add sugar into it and mix well. Now stir it continuously until water dries completely from the carrots. When water dries, add mawa into it and mix well. Keep stirring constantly and roast until its juice dries up completely.
When carrots dry completely, add cashew powder, almonds pieces, cardamom powder and mix everything nicely. Barfi is ready, turn off the flame. Take one plate, grease it with some ghee. Now place the barfi batter in the plate and spread it evenly. Garnish with some chopped pistachios. Keep the barfi aside to cool. When it cools down and sets, cut it into pieces as per your preference.
Store the Carrot barfi in refrigerator and relish eating for upto 1 week.
