Measure the ingredients and keep them ready. Grease a tray with little ghee and keep it aside.

Next heat all the ghee in a pan, as it melts add grated carrot and coconut. Saute and cook for 5 to 6 minutes till the raw smell subsides.

When the carrot and coconut shrinks, include milk powder and mix well.

Next add sugar and milk. Mix well and stir to help sugar dissolve.

The mixture turns to running consistency and as you cook bubbles would form.

Add cardamom powder and continue cooking while stirring the mixture constantly. It begins to thicken and leaves the pan.

At one stage the mixture froths and becomes porous. That is when you need to transfer the mixture to greased tray. Level it up using a flat spatula.

Mark the pieces when it is still hot, garnish with few almond slices. Once cools down, you can easily remove the pieces.

Easy carrot burfi is ready for Diwali 2018.

The carrot and coconut needs to be sauteed for 6 to 7 minutes otherwise raw smell doesn't subside.

After adding sugar and milk, the mixture should turn watery.

When you continue cooking, it will thicken and froth. That is when, you need to switch off.

Be quick to transfer the mixture to ghee greased tray because it will harden soon.

Do not alter sugar and milk powder quantity as they help burfi hold shape.