Carrot Burfi - cooking recipe

Ingredients

3 lbs carrots, scraped and grated
2 1/2 cups sugar
3 cups nonfat dry milk powder
2 ounces cups unsalted butter
Seasonings
1 teaspoon coarsely crushed cardamom seed
Garnish
1/4 cup chopped blanched almond
1/4 cup chopped cashews

Preparation

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