Wash and peel the skin of 500 grams of carrot. Cut it into rough pieces.
Add some pieces into a small mixer jar and grind them on pulse mode without adding water (refer to the video).
Now, in a pan, add 3 tablespoons of ghee and 4 cups of finely chopped carrot. Sauté on low flame until the moisture is absorbed and the color slightly changes.
Then, add 1 cup of milk to the mixture and mix well. Cover and cook the mixture on low flame until the milk is absorbed, and the carrot is completely cooked and becomes soft.
Now, add ¾ cup of jaggery and mix well. Cook the mixture until the jaggery dissolves and the mixture becomes dry.
Then, in a mixer jar, add ¼ cup of cashews and ¼ cup of almonds. Grind them into a coarse powder.
Transfer the ground powder into a mixing bowl. Add ¾ cup of desiccated coconut, ¾ cup of milk powder, ½ teaspoon of cardamom powder, and ¼ teaspoon of nutmeg (jayphal) powder. Mix well.
Add the prepared mixture into the carrot mixture and mix thoroughly.
Bind the mixture into a dough-like form. Gradually add 2 tablespoons of ghee and cook the mixture until it leaves the sides of the pan.
Turn off the gas and pour the mixture into a greased plate. Let it rest for 4-5 hours at room temperature or 1-2 hours in the refrigerator.
Once the gajar barfi is set, cut it into square pieces and garnish with silver leaf (varak) and pistachio powder.
Serve the gajar barfi or store it in an air-tight container. It stays good for 20 days in the refrigerator.