Carrot Barfi

Peel and finely grate the carrots, then squeeze out any excess moisture using a clean kitchen towel or cheesecloth.

Melt the butter in a heavy-bottomed pan over medium heat, then add the grated carrots and cook, stirring frequently, until the moisture evaporates and the carrots darken slightly.

Add the sugar to the pan and continue stirring over medium heat until it dissolves completely and the mixture thickens into a dense, cohesive mass.

Roughly chop the almonds and cashew nuts, then stir them into the carrot mixture along with the golden raisins and ground cardamom.

Continue cooking the mixture on low heat, pressing and folding constantly, until it pulls away cleanly from the sides of the pan and holds its shape when pressed.

Grease a flat tray or baking sheet with a little butter and spread the hot mixture evenly to a thin, uniform layer of about 5–6mm thickness.

Allow the mixture to cool completely at room temperature, then transfer to the refrigerator to firm up until fully set and sliceable.

Once set, cut into small squares, diamonds, or cracker-sized pieces and serve at room temperature as a snack or sweet bite.