4 cups carrots, grated
2 cups full-fat milk
1/4 cup sugar (adjust to taste)
3 tbsp ghee
1/4 cup condensed milk
1/2 tsp cardamom powder
2 tbsp cashews, almonds, and pistachios
2 tbsp raisins
Wash, peel, and grate carrots. Cook carrots in ghee for 10 minutes until softened.
Pour milk into the pan and cook on medium heat while stirring. Reduce the heat and cook for 20 minutes until milk is half.
Add sugar and condensed milk. Cook for 10-12 minutes while stirring frequently until pudding thickens.
Add cardamom powder and cashews, almonds, pistachios and raisins. Mix well and serve warm.