GAJAR PAAK/CARROT BURFI

Preparation time: 15 minutes

Cooking time: 40-50 minutes

Serves: 10-12

Ingredients:

1 kg carrot

250 gms khoya / mawa

250 gms bura sugar(powdered sugar)

2-3 tbsp pure ghee

1/2 tsp cardamom powder

Method:

1. Peel ,wash and grate the carrots.
2. Heat 2 tbsp ghee in a kadahi and cook grated carrots in ghee stirring occasionally till all the water present in carrots evaporates. It will take approximately half an hour.
3. Now add sugar and cook till the water released by the sugar also evaporates stirring continuously.
4. Now take another pan and roast khoya/mawa in one tbsp of pure ghee till it becomes completely dry and statrs changing color.
5. Switch off the gas and mix roasted carrots,khoya/mawa and cardamom powder very well with the help of a potato masher.
6. Grease a thali or a rectangular plate with ghee and spread the mixture evenly on it.
7. When it cools down keep it in the fridge.
8. When it is set, cut it in the desired shape and serve. 
9. You can store it in a container and consume it within a week.