Take sieved gram flour in a pan, with constant stirring roast it in medium flame. The raw smell of the flour subsides and you will notice aroma wafting out. Switch off the flame and transfer it.

Again heat the same pan adding grated carrot. Stir constantly till the rawness disappears from the carrot. Switch off and remove it in a bowl.

Next in a heavy bottom wok or pan add sugar followed by milk. Whisk for a while.

Next add half of the reserved ghee to the same pan and whisk until sugar dissolves. This may take few minutes

Include roasted gram flour and carrot to this mixture and combine everything well. Ensure the flour hasn't formed any lumps. Now the mixture is ready to cook.

In medium flame cook this mixture while stirring it regularly. Add some ghee when you find the mixture thickening.

Continue stirring the burfi mixture for about 15 minutes. Use up all the ghee as you stir and at some point you would notice porous texture and non-sticky-ness of the burfi mixture. Switch off the flame and transfer over ghee greased tray.

Level it up using a spatula and when it is still warm mark the pieces. Separate them when it cools down.

Very quick and easy sweet 7 cups burfi is ready to serve.

As I have used carrot, the burfi has turned towards darker shade. You can replace it by grated coconut too and the color remains light.

Mixing of sugar with milk and other ingredients should be done off the stove. When sugar completely gets dissolved, you can heat it up for cooking.

I have minimized the usage of ghee to 3/4 cup. If you prefer, you can raise it up to 1 cup.

The final stage to switch off the stove is very important. Do not miss the consistency. Otherwise burfi can turn to halwa.