Remove the covering of the cardamom and crush the seeds inside it. Fry the cashew nuts and raisins in ghee and keep it aside.
Heat carrot and sugar together on a low flame. When the water in it gets drained completely, add ghee and stir well. Remove from fire when the mixture leaves the sides of the pan adding cardamom powder, fried cashew nuts and raisins.
Grease a plate with some ghee and spread the barfi mixture on it evenly. Leave it to set for some time. When set firmly, cut into desired pieces. You can decorate the burfi with cherries or pista.