• Since I was making Noram Paak, I only kneaded the fresh chhana first and then added sugar while cooking.

Roasting the Grated Carrots

• In a nonstick pan, heat the ghee and roast the grated carrot for 5 to 7 mins till it is nicely cooked. Remove and use as needed.

For Carrot Burfi

• In a nonstick pan, take half of the roasted carrots, add Khoya and powdered sugar, mix well.
• After cooking for a couple of minutes, add the condensed milk and stir to combine all together.
• Cooking for a couple of minutes for the mix to get thicken.
• Transfer to a greased plate and shape it into a square.
• I used a small rectangle pan, where I moulded both the layers together.

For Carrot Sandesh

• In a nonstick pan, take the kneaded chhana, add sugar and cook on low flame for making Noram paak.
• Then add the remaining roasted carrots, mix well.
• Next, add milk powder, combine well.
• Slowly add the milk for the mixture to come together as a fudge. This only takes about 3 to 4 mins.
• When it starts to leave on the sides, remove and spread as required on the carrot burfi layer.
• If required you can put this in the fridge for 10 to 15 mins to set.
• Cut into squares, garnish with nuts.