| • | Heat a heavy bottomed vessel and add the grated carrot to it.Heat it to dry, stirring continuously.
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| • | Repeat the same with grated coconut and keep it aside.
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| • | Now boil milk with sugar until later dissolves in a seperate pan. Keep stirring.
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| • | Mix in the carrot and coconut and again stir until it becomes thick.
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| • | When it is cooked well, add the cashew nut pieces.
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| • | Apply ghee on a tray and put the mixture in it.
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| • | When firm cut into pieces when cool.
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| • | Carrot burfi is ready to serve. |
