Wash properly and grate carrots.

Firstly, in a large kadai heat 1 tbsp and saute 1½ cup carrot.
now add 4 cup milk, ¼ tsp saffron and mix well.

Get the milk to boil on medium flame.
stir occasionally and boil the milk for 10 minutes or until the milk thickens.

Add the crumbled khova to milk.
also, add ¼ cup sugar and stir well.
continue to boil for 10 minutes, or until milk thickens and turns creamy.
now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.

Finally, serve carrot kheer chilled or hot garnished with pistachios.