4 medium carrots
2 cups milk
2 tablespoons ghee
3–4 tablespoons jaggery
1/2 teaspoon cardamom powder
1/4 cup chopped nuts
1/4 cup raisins
Heat ghee in a pan and add grated carrots. Saute for 5–6 minutes until softened.
Add milk and mix. Reduce heat and let it simmer while stirring occasionally. Cook for 15 minutes until milk is reduced.
Add jaggery and mix well. Add cardamom powder and vanilla.
Add chopped nuts. Finish with garnishes and serve.