At the onset, arrange the ingredients and grease the tray with ghee and set aside. Make the sugar and cardamom seeds to powder, in a mixing jar.

Heat ghee, add the grated carrots. On low flame, fry and water would be released. Cook for 7-8 minutes till the carrot softens and is reduced.

Add milk and mix well with carrots. Cover and allow to cook for 2 minutes, on low flame till carrot and even softer and milk is absorbed.

Now, add the sugar powder. Sugar powder will release water and then add sooji. Mix well. Sooji will absorb the water released by sugar.

Then, mix the milk powder, cook on low flame till the carrot mass separate from the pan, releasing ghee.

Carrot Burfi is ready now. Tranfer to the greased baking pan and allow to cool for one hour.

Then cut the carrot Burfi, garnish with chopped dry fruits and serve.