Ingredients:

• Carrots (2 pounds; peeled and finely grated)
• Milk (3 cups; room temperature)
• Khoya/Mawa (1/2 cup; grated)
• Green Cardamom Powder (1/2 teaspoon)
• Sugar (3/4 cup)
• Almonds (5-10 chopped)
• Cashews (5-10 chopped)
• Ghee (1/4 cup)

Directions:

Add the ghee to a pan, let it melt, and lower the heat. Add the chopped almonds and cashews and fry them till golden brown. Scoop out the nuts from the pan and set it aside.

In the same pan, add the grated carrots and turn the heat to medium. Saute the carrots for 5 minutes till they start to sweat and change color.

Add the milk to the pan and stir well. Bring the milk to a boil and cook for 15-20 minutes while stirring occasionally. Lower the heat and simmer for another 10 minutes till the milk thickens.

Add the sugar and mix it well, the sugar will start to dissolve. Continue to simmer for another 5 minutes and you will see the ghee releasing.

Add the grated mawa, powdered cardamom, and the roasted nuts. Mix in gently and turn off the heat.