Peel and grate carrots.

Grind the carrots with cardamom and milk to a smooth paste in a mixie jar.

Crush the gulab jamun mix with your finger tips breaking off any lumps.

In a pan (preferbaly non stick), mix in carrot paste, gulab jamun mix and sugar together.

Place the pan on the stove and start cooking over a medium flame stirring continuously.

Start adding ghee at regular intervals. Once the mixture starts to thicken, reduce flame completely.

Keep stirring continuously till it all comes together in a mass and the ghee separates.

Transfer the mixture to a greased tray and garnish the top with finely chopped pistachios.

Let the carrot burfi cool down completely.

Cut into squares and serve.

Always keep refrigerated.