Steam the carrots and allow it to cool

Once the carrots are cooled,puree the carrots along with the milk in a blender until smooth.

Transfer the carrot milk puree to a heavy bottomed sauce pan. Turn the heat on to medium high. Add in the sugar and stir continuously until all the sugar is dissolved.

Turn the heat to low and allow the mixture to simmmer for about 15 minutes, stirring occationaly. Turn off the heat and set aside or transfer to a serving bowl.

Heat the ghee in a small pan, add the cashew nuts or almonds and roast them until golden brown. Stir in the roasted nuts into the above carrot kheer.

Serve hot or cold!