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.