Ingredients 

• Carrots 5 lbs
• Sugar 2 cups
• Milk Powder 2 cups
• Butter 1/2 lb
• Ricotta Cheese 16 oz

• Cook grated carrots and sugar together in a heavy bottom pan till done. 
• In another pan fry the butter and ricotta cheese and then add the milk powder and cook until the mixture leaves the side of the pan. 
• Then add the cooked carrots to the cheese-milk powder mixture and cook for another 5 minutes. 
• Butter a large cookie sheet or a plate and coat it with butter or ghee. Spread the cooked mixture on the cookie sheet. 
• Put some silver foil sheets on the burfi. Cut it into squares or diamonds when it cools.