Carrot Burfi

Directions

1. 1
   In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
2. 2
   Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
3. 3
   Stir in the butter.
4. 4
   Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
5. 5
   Add more dry milk as needed.
6. 6
   Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
7. 7
   Garnish with nuts.
8. 8
   Cut into squares when cold.