Add milk to the grated carrot and pressure cook it.
Roast poppy seeds, coconut and cashew nuts and then powder them.
Mix sugar with little water and boil it till we get one string consistency.
Now add the cooked carrot, powdered poppy seed – coconut mixture, condensed milk, elachi powder and stir well.
Once the mixture becomes thick, add ghee and remove it from the stove top.
Spread it on a greased plate and cut into pieces.
Carrot burfi is ready :)
Note: You can adjust the amount of sugar depending on the taste