1. Cook carrot with milk till soft.
2. Cool and grind till smooth. Pour in a thick kadai.
3. Add Cashew nut powder, sugar and ghee.
4. Cook stirring till the mixture forms a thick lump that comes away from the sides of the kadai. (To test, take a tsp of the mixture and drop on a small plate. Rub with the bake of the spoon. If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right. If not, cook for some more time. During the testing, remove the kadai form fire.)
5. Stir in the essence and pour in a greased thali.
6. Cool till firm to touch and cut into pieces.

Yield:850 gm approx