Carrot Burfi
Carrots are used widely in india, not only as vegetable, but also to make drinks, pudding and fudge. This fudge can be refrigerated or frozen for quite a long time.
Steps
In a large skillet , cook the grated carrots and sugar , covered , for about 20 minutes.
Add the dry milk.
Cook , stirring occasionally to avoid sticking at bottom , until no moisture is left.
Stir in the butter.
Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
Add more dry milk as needed.
Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
Garnish with nuts.
Cut into squares when cold.
Ingredients
carrots, sugar, nonfat dry milk powder, unsalted butter, cardamom seed, blanched almond, cashews