grease the plate with ghee and keep it ready

Melt the jaggery with ¼ cup of water on medium heat.

Powder dried coconut along with cardamom to a coarse texture Transfer this powder to a thick bottom pan

Grind the carrot to a fine paste (add water if required )Transfer this carrot paste to the powdered coconut

Strain the melted jaggery to the coconut-carrot mix

Mix , and keep this on stove on medium low heat, keep stirring,

Consistency of the mix will be little liquidy in the beginning, to prevent the hot syrup from splatter around cover it with a plate and stir as shown

Once it becomes little thick, add a TBSP ghee, keep stirring the mix.add the ghee in intervals

Stir this until the burfi mix leaves the pan

Now the burfi mix leaves the pan, turn off the heat and transfer it to a greased plate, flatten it

While the burfi mix is still warm, grease the knife and cut this into desired shape and size

Enjoy!