Heat a pan, add carrots and desi ghee.Start cooking them till the rawness of carrots are mostly gone.

Next add milk and mix well. Let the carrots now get cooked in the milk. Gradually the milk will get nicely mixed with the flavours of carrot and ghee and start reducing.As the milk starts reducing it gives a nice aroma.

Cover and cook for sometime. As carrots are nicely cooked and the mixture has become thick,add brown sugar. Mix well.

Continue cooking and mix intermittently. Cook till the carrot mixture starts leaving the pan.

Add cardamom powder to enhance its flavour. Mix well.
Let it be on slow flame.

Now add grated khoya. Mix all the ingredients very well, so that khoya gets combined with rest of the ingredients.

Continue cooking at slow flame and mix intermittently.
Now add chopped cashewnuts and almonds and mix them. Carrot mixture must be leaving the pan and must have become very smooth. Finally add Some more ghee, mix and leave for few minutes in sim. Then switch the flame off.

Meanwhile grease a tray where you want to set your burfi.

Take the hot carrot burfi mixture,put on the greased tray/ plate.Level it nicely and garnish with kishmish. You can garnish with some more nuts also. Leave for it to set for half an hour at room temperature.

After 30 minutes you can cut the burfi in any shape you like.

It's ready... serve.. enjoy