Carrot burfi with cardamom, pistachio and almond

Method

1. Line the base and sides of a 20cm x 15cm rectangular tin (see tips) with baking paper or foil and set aside. Melt the butter in a large sauté pan, then add the grated carrots. Cook, stirring frequently, for 5 minutes or until almost all the moisture has evaporated.
2. Add the condensed milk, bring to a gentle simmer, then cook, stirring often, for 15-20 minutes until the liquid is reduced and quite sticky. Stir through the milk powder, then cook gently, still stirring, for another 5-10 minutes until the mixture is very sticky – it should start to come away from the sides of the pan and clump together. Stir through the cardamom powder and almost all the chopped nuts, then cook for another 2-3 minutes. Transfer the mixture to the prepared tin, smooth the top and scatter with the remaining chopped nuts.
3. Set aside to cool completely and firm up, then, using a serrated knife, carefully slice the burfi into about 20 small squares and serve.
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